| 1 | Peel and grate the butternut squash. |
| 2 | Melt half the butter in a skillet and saute the squash and half the onion together until translucent. |
| 3 | Stir in the cheese, parsley, and chives. |
| 4 | Set aside. |
| 5 | Heat the olive oil in a saucepan over medium heat. |
| 6 | Saute the remaining onion. |
| 7 | Add the rice and wine, stirring constantly. |
| 8 | Reduce. |
| 9 | Add one and a half cups of the chicken stock, one-half cup at a time, stirring until absorbed. |
| 10 | The rice is done when still slightly crunchy. |
| 11 | Combine with the squash mixture. |
| 12 | Fry the chicken breasts in the remaining butter a few minutes on each side. |
| 13 | Add the maples syrup, cranberries, and remaining chicken stock. |
| 14 | Cook for a few minutes over low heat, or until the sauce is slightly reduced. |
| 15 | Serve over the squash risotto. |
| 16 | at the casino of montreal, chef jean pierre curtat mixes typical quebec ingredients like dried cranberries and maple syrup to main-course dishes. |
| 17 | In this recipe, i"ve substituted chicken breast for veal sweetbreads. |
