Preheat oven to 350 degrees F.
1 squash with a knife and season with olive oil
and salt. Roast
in oven until browned and cooked through. Puree in food processor
other squash and saute in a pan in olive oil. Heat rice
in a little olive oil. Slowly add stock, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Add squash puree, to taste, and fold in the sauteed
diced squash. Season and garnish
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.