Butternut Squash, Swiss Chard and Apple Risotto

We post this recipe now, but to be honest, it's a great idea to practice some dishes before Thanksgiving. This can be a real crowd-pleaser, but it's also a host-pleaser if you've taken the time to make it once before. Then, on the day, you know exactly how much time and energy to set aside. You'll be able to enjoy your guests more and be in the kitchen less.

It's especially good if you have gluten-free guests, but everyone will love it.

Butternut Squash, Swiss Chard and Apple Risotto
(Serves 6)

1/4 cup French green lentils
1 cup diced ( 1/2 inch) peeled butternut squash
6 cups chicken stock or canned low-sodium broth
3 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, minced
1 small shallot, minced
2 cups arborio rice
1 cup dry white wine
1 cup finely shredded Swiss chard leaves
1/2 cup diced ( 1/2 inch) peeled Granny Smith apple
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped sage leaves
Salt and freshly ground pepper

In a medium saucepan of boiling water, cook the lentils until tender, about 15 minutes; drain and set aside. In another saucepan, steam the squash in a steamer basket until just tender, about 4 minutes. Transfer to a plate.

In a medium saucepan, bring the stock to a boil; keep it at a bare simmer over very low heat. In a large saucepan, melt 1 tablespoon of the butter in the olive oil over moderate heat. Add the garlic and shallot and cook until softened, about 3 minutes. Add the rice and stir to coat thoroughly. Add the wine and simmer until almost evaporated, about 4 minutes. Stir in one-third of the simmering stock and cook, stirring constantly, until the stock is almost entirely absorbed; repeat with the remaining stock. The risotto should be creamy with just-tender rice grains after 20 minutes.

Add the lentils, squash, Swiss chard and apple to the risotto. Stir in the Parmesan, sage and the remaining 2 tablespoons of butter. Season with salt and pepper and serve immediately.