Thank god for rain gear, Muck Boots, hot coffee and butternut squash.
Yes, I started my Sunday morning with a hot coffee from Starbucks. I have my flaws!
But I ended my day climbing up a tall latter harvesting the last apples of my favorite variety.
Sister of Fortune apples are my favorite. And today, Taylor and I wiped out the last tree.
The good news about all that apple picking is that I couldn’t help but cook up a very Fall-like dinner.
Butternut squash risotto
3 cups cubed and peeled butternut squash, divided
3 1/2 cups chicken broth
1 yellow cooking onion, minced
2 cups uncooked Arborio rice
4 slices bacon, cooked and crumbled.
Parmesan cheese for topping
Directions:
Combine 2 cups squash and 2 1/2 cups water in pan. Bring to a boil. Reduce heat; simmer 5 minutes. Drain. Place squash mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer.
Meanwhile fry up your bacon. Once cooked, remove and set aside. Crumble when cool. Reserve bacon fat in pan.
Add onion and remaining squash to pan. Add oil if needed.
Add rice; cook 2 minutes, stirring constantly.
Add squash/ broth mixture 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes).
Top with parsley or cilantro, Parmesan cheese and crumbled bacon.
Enjoy!
Andrea, just told your dad no need to ever think about what we’ll have for dinner from now on ’cause we’ll just have what you make only a day later. Fall is in the air on the west coast as well.
Tonight we’ll dine on Green Egg pizza, with your dad’s homemade tomato sauce.
Tomorrow night risotto with the butternut squash we bought when you were here. Thanks.
those apples look fantastic…I haven’t come across that variety before. Are the similar to any other variety?
What a great technique for introducing new flavors to risotto. I’ll use that lots.
With you on the Sister of Fortune apples – great flavor and they hold up to cooking.
mmmm….definitely making that soon.
I’m making this risotto for guests on Friday night! I had some leftover squash and was trying to figure out what to do with it – thanks for the idea!
This squash risotto was amazing! Thanks for recipe!