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Butternut Squash Risotto

kept byhawk206

2 tbsp. olive oil
1 onion
1/2 medium butternut squash (about 1 lb)
2 clove garlic
Kosher salt and pepper
3/4 c. Arborio rice
1 c. dry white wine
3 1/2 c. low-sodium chicken or vegetable broth
2 tsp. fresh thyme
1/4 c. grated Romano (1 oz)



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