Name: Fried Cornmeal Shrimp with Butternut Squash Risotto
Yield: Makes 6 first-course
Ingredients: 1 1 3/4- to 2-pound butternut squash; 24 uncooked large shrimp (about 1 1/4 pounds), peeled, deveined; 3 1/2 tablespoons extra-virgin olive oil, divided; 3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped; 1 cup cornmeal; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; cup; 5 cups low-salt chicken broth; 1 1/2 cups chopped onion; 4 teaspoons finely chopped fresh thyme, divided; 1 1/2 cups arborio rice or medium-grain white rice; 1/2 cup dry white wine; Vegetable oil (for frying); 1/2 cup freshly grated Parmesan cheese

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