Butternut Squash Risotto with Baby Spinach and Parmesan

Serves 8
1 medium onion
2 cups white wine
4 cups carnaroli rice
8 cups chicken stock
3 cups butternut squash puree
1 bunch organic spinach
1 cup Parmesan cheese
½ cup butter
1 ounce olive oil
½ ounce fresh herbs of your choice, chopped
Preheat oven to 350 degrees.
Wash squash, then split squash in half and remove seeds.
Drizzle squash with olive oil and season with salt and pepper. Place cored side up on a sheet pan; add enough water to cover the lip of the squash and cook until tender. and place in oven next place water on sheet pan enough to cover lip of the squash cook until tender. Remove from oven and cool (can be done a day ahead).
 Heat chicken stock in pan and keep warm. Meanwhile, in a separate pan, heat oil and cook onions until tender. When onions are tender, add rice and toast. Add white wine and stir until the wine is cooked in, next slowly add a ladle of chicken stock to rice and let simmer, stirring continuously. When stock has been absorbed, add a bit of squash puree. Continue alternating stock and squash puree until rice is al dente. Add salt and pepper and additional stock if necessary until rice is tender. Add the cheese and butter and then fold in the spinach and herbs.