Fried Cornmeal Shrimp with Butternut Squash Risotto

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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