Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         acorn squash - { abt 1 lb}
   2      tablespoons   olive oil
   2      tablespoons   chopped shallots
   2      cups          arborio rice
   3      cups          duck stock
                        (or you can substitute chicken stock)
   1      cup           cooked duck meat -- cut 1" pieces
   1      tablespoon    chopped fresh sage
   1      tablespoon    butter
   2      tablespoons   heavy cream
     1/4  cup           grated fresh parmesan cheese
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1-inch cubes. In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 minutes.