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Butternut Squash Risotto


3 cups reduced sodium chicken broth

1 cup pureed butternut squash

1 tablespoon olive oil

1 tablespoon unsalted butter

1 tablespoon minced fresh sage

1 cup Arborio rice

¼ cup dry white wine

3 tablespoons freshly grated parmesan cheese

Salt and pepper to taste

Place the broth and puree in a saucepan and bring to a soft boil over medium heat. Reduce heat and maintain the mixture at a low simmer.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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