Fast forward to the present. With a butternut squash sitting in the kitchen and no forecast of rain in the near future, making sopaipillas was out of the question. After a recent trip to Trader Joe's, my supply of Arborio rice had been replenished and I instantly knew what needed to be done. I planned to use the entire butternut squash, but I quickly realized that I had more than I needed. I ended up using the long neck-like section of the squash, cut up into small cubes, in the preparation of the risotto. Then I halved and seeded the round part of the butternut prior to being roasted. Once roasted, the squash halves made the perfect vessels for the finished risotto. The best part of all is that the entire thing was edible, except for the skin on the bowls. I was not even trying to make a vegetarian dish, but I kinda did and it was good. No...it was great.