Steam butternut squash 15 minutes until soft. Process until smooth. (mash by hand if no processor available, mash and whisk heavy, then mash until very smooth)

Add the 2 teaspoons of Better Than Bouillon Garlic into your chicken stock, let simmer low for a couple minutes.

Melt unsalted butter in a 3 quart saucepan over medium-high heat. Add shallot; saute, stirring for 2 minutes until the shallot begins to soften, now stir in the rice. Continue cooking and stirring until the rice is fragrant and begins to glisten from the butter. About 5 minutes.

With heat raised slightly, add white wine, continuously stirring. Stir and let this completely evaporate and absorb.

Fold in your steamed mashed squash and about a couple ladles of the simmering garlic chicken stock. Now reduce heat slightly to a simmer.

Stirring constantly, let liquid absorb and evaporate very slowly. When all the liquid is just about gone; add another couple ladles and do the same. Finishing cooking, add the last couple to three ladles a little at a time until risotto is creamy and still slightly firm to the bite. If you've run out of stock, just use water the last ladle or so.

Season to taste with kosher salt and Madagascar pepper. Garnish with chopped fresh Tarragon leaves.