1 Teas. Olive Oil
2 C Arborio Rice
1/2 Large Onion, diced
2 C Cascade Winery Apple Wine
4 C hot water
1 Small Butternut Squash
3 Teas. curry powder
2 Teas. salt

Split the squash in half lengthwise and roast, skin side up, at 350 degrees until tender, about 35 minutes. Scrape the squash from the skin, and mash slightly.

Heat a large skillet and add olive oil. Saute the onion with the rice over low heat until the onion is tender, then add the wine, stirring frequently. When the liquid has been absorbed, add the hot water, 2 cups at a time, allowing the liquid to be absorbed each time before adding more.

When the rice is tender, add the squash, curry powder and salt. Stir to combine.