One of our oldest customers and super-friend, Tara, is a fabulous cook. She brought this dish to Thanksgiving and left a bunch which I enjoyed all week, over the sink, straight out of the tupperware, because that was the fastest way to get in mah face.
I tested it for Wheatsfield's Member Appreciation Day, and it went over like gangbusters. "You're a magic lady!" an appreciated customers said. BONE DRY white wine is the key here. I used Alliyum instead of Feather Duster, and these measurements on the spices, parm and half & half. It was amazing.
1/4 tsp nutmeg
1 tsp white pepper
1/2 tbsp mustard
1 tsp ginger
1 tsp garlic powder (I used Alliyum again)
1/2 tsp cayenne (I used an entire tsp and it was too hot for many folks)
1/4 cup half & half
6 oz parm in the squash, 2 oz on top
I folded the butternut squash mix into the risotto. Tara may have layered hers. I can't remember. I was food blinded.