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8 cups cubed peeled butternut squash
1/4 cup olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 to 4-1/2 cups vegetable broth
1 cup water
1 small onion, chopped
2 garlic cloves, minced
2 cups uncooked arborio rice
1 cup lager
2 tablespoons butter
1 teaspoon ground ancho chile pepper
1/2 teaspoon ground nutmeg
1 cup grated Parmesan cheese
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1st Keep
 Jen
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