YIELD: 4-6 servings 1 medium butternut squash, halved, seeds removed olive oil, as needed salt and pepper, to taste 2 Tbsps. maple syrup 1/8 tsp. cayenne pepper 1/8 tsp. paprika For the risotto: 3 cups chicken broth 1 cup hot water 6 Tbsps. unsalted butter, divided ½ white onion, finely chopped ½ lb. Arborio rice 1/3 cup dry white wine 1/3 cup Mascarpone cheese salt and pepper, to taste For garnish: 1 Granny Smith Apple, thinly sliced 1 Tbsp. aged ...

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