One of my favorite things about fall is squash. I love squash in any form: zucchini, yellow, butternut, buttercup, acorn, spaghetti. I have never met a squash I didn't truly love. This year one of my goals is to actually branch out and try some new squash recipes (gasp!). I am sure I will still make roasted root vegetables about twice a week and roast a buttercup squash once a week, but I will also venture out and try some new things with squash with the hopes that I will discover some new favorites.
Today I tried something new, and found that I created something so delicious it was worthy of my posting it here...even while I am still eating it! I adapted it from a recipe I found on allrecipes.com, and am happy to share it.
Moms of small children beware (Steph!), this recipe takes a little attention so it might be better on a night when the kids are not at home, or at least not prepared during the dreaded 5:00 witching hour when the kids are so desperately cranky and hungry and restless.
Butternut Squash Risotto
2 cups butternut squash - diced, steamed, and mashed
1 Tablespoon butter
1 Tablespoon olive oil
1/2 onion, minced
1 clove garlic, minced
1 cup short grain sweet brown rice
1/3 cup white wine (I didn't use this, as I hate wine and never have it in the house. I do, however, think that using wine enhances this dish. I simply used vegetable stock)
5 cups hot vegetable or chicken stock (start simmering this on low at the point when you are adding the rice to the risotto pot)
1 sprig's worth of thyme leaves, minced (sage would also be delicious, I just didn't have it)
1 pinch nutmeg
1/4 cup grated Parmesan cheese
salt and pepper to taste
Melt butter in a medium or large saucepan over medium heat, add olive oil. Add onion and garlic and saute until starting to soften, 2 - 3 minutes. Stir in the rice and continue cooking until rice is glossy and onion is starting to brown, about 5 minutes.
Add the white wine (or in my case, 1/3 cup vegetable stock) and cook until evaporated. Add mashed butternut squash, minced thyme, pinch of nutmeg and 1/3 cup chicken stock or vegetable stock. Cook and stir until rice has absorbed the stock 5 - 7 minutes. Add another 1/3 cup stock, again stirring until it has evaporated. Repeat this process until the rice is fully cooked and creamy.
Finish by stirring in Parmesan cheese. Salt and pepper to taste (liberally, this dish is best with plenty of both). Serve garnished with a little more Parmesan cheese and a fresh thyme sprig or sage leaf.
This was a great lunch, or would be excellent as a side dish to a roast chicken, or better yet, pork chops or loin. I hope you enjoy this fall treat as much as I did!
