2 lb butternut squash, peeled and grated with a large box grater

1 onion, julienned thin

2 cloves garlic, minced

4 tbsp. butter

1/2 cup white wine

2 teaspoons salt

1 teaspoon black pepper

1 cup rice

2 cups milk

1 cup parmesan

1 tablespoon chopped fresh rosemary

1/2 cup breadcrumbs

3 tbsp. olive oil

Grate the butternut squash and set aside. Preheat the oven to 350.

In a large skillet, melt the butter over medium heat. Add the onion and sweat until translucent and fragrant. Add the garlic and saute for 2 more minutes. Deglaze with white wine and scrape the brown bits off the bottom of the pan. Cook until the liquid has reduced, 5 minutes. Add the grated squash and rice, and stir to combine. Add the chopped rosemary, salt and pepper and stir.

Remove from the heat and mix in milk and parmesan. Stir until completely incorporated. Transfer the mixture to your desired casserole dish, or leave in the cast iron skillet. Cover with a lid or tightly wrap the top with tin foil.