Yield: About 6 servings


4 to 5 cups chicken or vegetable broth

3/4 pound peeled and seeded butternut squash, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil, plus more for baking pan

Salt and pepper to taste

1 large yellow onion, diced

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 1/2 cups Arborio rice

1/2 pound cremini (“baby bella”) mushrooms, cleaned and sliced

1/2 cup Jack-O Traveler Pumpkin Shandy

1 to 2 tablespoons unsalted butter to taste

1/2 cup freshly grated Parmesan cheese

Chopped parsley, for garnish (optional)



  1. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil, and brush the foil with olive oil. In a saucepan, heat the stock and keep hot at a low simmer.
  2. Toss the cubed squash in a bowl with 1 tablespoon of the olive oil and salt and pepper and place on the prepared baking sheet.  Bake for 30 minutes, shaking the pan occasionally to keep pieces from sticking.
  3. Meanwhile, pour the remaining 2 tablespoons oil in a deep saucepan over medium heat. When hot, add the onions and cook until they begin to soften, about 5 minutes. Add the garlic and thyme, and continue cooking another minute or two. Add the rice, and cook and stir until glossy and coated, about 2 minutes. Add the mushrooms and the Jack-O Traveler Pumpkin Shandy. Sprinkle with salt and pepper, cover and simmer for about 5 minutes.
  4. Begin adding the hot stock, 1/2 cup or so at a time, stirring after each addition. When the liquid is almost evaporated, add more. Stir gently and frequently. You might not use all of the broth.
  5. Taste the rice about 25 minutes after you have added it. It should be tender but not mushy; cook more if needed. When the rice is done, turn off the heat and stir in the butter, Parmesan and cooked cubes of squash.  Sprinkle with parsley O (if using) and serve.