INGREDIENTS
2 Tablespoons
butter
1 cup
butternut squash
1 cup
arborio rice
1/2 cup
wine
3 cups
stock
1 Teaspoon
salt
1/4 Teaspoon
black pepper
1/2 Teaspoon
garlic powder
1 Teaspoon
onion powder
1 Teaspoon
fresh thyme
1/4 cup
parmigiano reggiano cheese