Cornmeal Shrimp with Butternut Squash Risotto

Cornmeal Shrimp with Butternut Squash Risotto
4-6 Servings

1 2-pound butternut squash
1.5 lbs uncooked large shrimp, peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped
1.25 cup cornmeal
salt and pepper
6 cups low-salt chicken broth
1 medium chopped onion
4 teaspoons finely chopped fresh thyme, divided
2 cups arborio rice
1/2 cup dry white wine
.5 lbs Brussels sprouts, shredded and sauteed
1/2 cup freshly grated Parmesan cheese

Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve some cubes for later).
Coat Shrimp in seasoned cornmeal. Saute and set aside.

Make standard risotto, until 95% done.

Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and brussels sprouts and remaining 2 teaspoons thyme. Season with salt and pepper.

Divide risotto among bowls. Top with shrimp and serve