This recipe was a product of the game “what is in my pantry that I can put in a risotto for dinner.” I had purchased some pre-cut squash and scallops at Balduccis (my favorite foodie grocery store when we lived in the DC area). I made squash and scallop risotto several years before when we lived on Capitol Hill using local apple cider as a marinade for the scallops. The result tasted like fall on a plate.