"Drizzle butter over warm nuts"

So there I was, looking at this giant squash,.....

This was awesome.


Roasted Butternut Squash and Risotto with Sugared Walnuts

1/2 c. coarsely chopped walnuts
1 T. melted butter
1 t. brown sugar
1/8 t. black pepper
2 c. cubed peeled butternut squash
1 t. olive oil
2 t. minced fresh garlic
4 c. chicken broth
1/2 c. water
1 ounce pancetta, finely chopped
1 c. onion, finely chopped
1 1/4 c. uncooked Arborio rice (any short or medium grain rice works, I used jasmin)
1/2 c. chardonnay
2 T. thyme
Salt
Parmesan

1. 1. Preheat oven to 400°.
2. 2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
3. 3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
4. 4. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
5. 5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.