Romano Risotto stuffed Sweet Dumpling Squash and Melted Monsters!

When I saw the picture of the following recipe on someone else's blog I knew I was going to make it.  It looked, warm, yummy and inviting.  Exactly how fall makes me fell and quite frankly what is not to like about risotto stuffed into a sweet dumpling squash?  This recipe was simple to make yet it looks like you spent hours working on it!  However I do have a confession to make.  While my husband and I enjoyed this lovely squash for dinner my kids had monster pizza.  I cut processed cheese slices into pieces laid them across English muffins and then cut bologna into circles for eyes.  I had seen this in a magazine and thought it would be cute to make around Halloween. (I also thought that they used processed cheese, apparently I was wrong!).  Unfortunately the processed cheese all ran together and it kind of lost the effect. It was a good effort and the kids did not seem to mind eating it.  I have included a picture of the melted monster!

Romano Risotto stuffed Sweet Dumpling Squash
yield: 4 portions
2 Sweet Dumpling Squash, halved and seeded

Salt, Pepper, Nutmeg
1/2 Onion, small dice
1 TBS Butter
2 cups Arborio Rice
4 cups Stock (chicken or vegetable)
Salt, Pepper
1/2 cup Romano Cheese
Red Pepper Flakes

1. Cut the butternut sweet dumpling squash in half long ways, and scoop out the seeds. Discard the seeds and rub salt, pepper and nutmeg into the squash on both sides. Roast in a 325 degree oven for 45 minutes on both sides. This can be done ahead of time.
2. Warm up your stock until very hot and keep warm on the side.
3. Cut up your onion and saute in the butter along with the mince garlic, until translucent and aromatic, about 5 minutes. Use a large pot.
4. Add the arborio rice and stir for three minutes on low heat. Add two cups of the warm stock and let simmer until the liquid has been almost all absorbed, stirring constantly. Add another cup of stock and let simmer until absorbed. Add the last cup of stock. Simmer until most of the liquid has been absorbed and the risotto is al dente (you must taste this to make sure its cooked all the way, it will take around 15 minutes and will absorb around 4 cups of stock)
5. Turn the heat to low, add your cheese and stir. I like to put a lid on the pot to let the cheese slowly melt. You have now made risotto!
6. Scoop the risotto into the squash and bake for 5 minutes at 350 degrees. Turn the oven off and turn the broiler on high, placing the squash under the broiler until the cheese is browned and crispy (the cheese I used didn’t brown well.) Top with a red pepper flakes and nutmeg. Enjoy!