Autumn is time for eartly flavours and red, orange and yellow colours. And this butternut squash has all those qualities. It's inspired by Gordon Ramsay's The F-Word. You will need:
1 butternut squash
1 twig of rosemary
1 clove of garlic
1 tbsp olive oil
1 tbsp butter
1-1,5 l chicken stock
1 chopped onion
0,5 qulity risotto rice
Shredded parmesan
Freshly ground pepper and salt
Pumpkin, sprig of rosemary, garlic.
Cube pumpkin. Fry half with crushed garlic and rosemary in olive oil and a bit of butter.
Take off heat and reserve when golden and tender .
Fry other half in some olive oil.
Cover with tinfoil so steam can evaporate slowly.
When half-cooked, add quality stock (like homemade for example). Cook a bit more.
Blend the second batch of pumpkins (the ones just done). Chop an onion finely.
Get good quality risotto rice. Or as in my case, Calasparra rice from Murcia, Spain, which is actually a paella grain, but works great.
Sweat onions in olive oil.
Add rice and fry for a couple of minutes.
Shred parmesan cheese.
Add stock to rice bit by bit till they start swelling. Add salt to taste, but remember you'll be adding parmesan later which is also salty. The trick to make a risotto is adding just enough liquid to cover the rice and then stir the liquid in slowly until it is absorbed. The rice will rub against eachother and release the starch molecules which makes the risotto creamy. When one ladle of liquid is absorbed, add the next until the rice is cooked and creamy. Patience is, after the quality rice, the most important ingredient.
When nearly done, add pumpkin pure. 
And nearly done, add parmesan...
... and fried pumpkin. Work in a spoonfull of butter.
And serve. I've used a bit of fresh basil oil to add another dimension. The basil oil is just basil leafs blended with olive oil.
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