Risotto Style Butternut Squash

If I find my camera cable, I'll post a photo.

I made this for dinner tonight, and it was excellent. I'll do my best to record what I did. But since I couldn't find an actual recipe, there aren't really measurements. Still, I want to write it down for next time.

Frying Pan (I think mine was a 10")
Butter/Olive Oil for the pan
Shallots - diced (I used half a shallot)
White Wine - enough to cover the shallots in the pan (I used about half a tiny bottle)
Butternut Squash - peeled and diced (I used the "neck" of my squash and sliced it into strips with the V-slicer)
Vegetable Broth - heated (I ended up using 1 cup)
Thyme - roughly chopped
Asiago Cheese - grated
Salt/Pepper
Crasians (optional, but tasty)
Chopped Walnuts (he used walnut oil, but a handful or so of chopped walnuts worked for me)

1. Heat the butter/oil in the pan.
2. Add the shallots and sweat till slightly translucent. Don't brown.
3. Add the wine and reduce till slightly syrupy. Maybe half as much as you start with?
4. Add the squash and part of the warm vegetable broth.
5. Continue simmering, stirring a bit and adding broth until the squash is cooked and the broth evaporates. The squash should be tender, but not mush. Most of the broth should evaporate, but not dry enough to burn.
6. Sprinkle on the thyme and stir in.
7. Fold in the grated cheese.
8. Salt & pepper to taste.
9. Fold in the crasians, walnuts or any other additives just long enough to warm them.
10. Serve sprinkled with more cheese.

The original video