1 pound winter squash, peeled, seeded and cut in 1/2 inch dice2 tablespoons extra virgin olive oil 7 to 8 cups vegetable or chicken stock, as needed 3 leeks (white and pale green parts only), thinly sliced 2 large garlic cloves, minced or pressed 1 1/2 cups Arborio or Carnaroli rice 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste 3 to 4 tablespoons chopped fresh parsley

Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread it on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.

Bring the stock to a simmer in a saucepan and keep it warm over low heat.  Heat the remaining oil over medium-low heat in a large saucepan. Add leeks and sauté until soft but not brown, about 8-10 minutes. Then, add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.

Add wine and simmer until absorbed, stirring constantly, about 2 minutes. When the wine has almost evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring frequently, until the liquid is just about absorbed. Add another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.

Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

adapted from nytimes.com