• 2             tablespoons olive oil
• 1             large onion (diced)
• 2             cups Arborio rice
• 1             butternut squash (peeled & diced)
• 6             cups of water
• 18           oz package of sliced almonds

1. Hold squash firm against a cutting board. Slice through at

mid point. Stand each piece up on end and carefully slice

off the skin.

2. Heat oil in a large nonstick pot. Add onion, cook until soft.

Add rice and squash cook 5 minutes, stirring.

3. Add 1 cup of water. Cook, stirring, until water is absorbed.

Add more water 1 cup at a time, stirring. After about

Twenty minutes, rice should be firm yet tender, with

A creamy sauce. You may add a dash of salt and pepper.

            Serve at once.