Butternut Squash Risotto

Fall is officially here and there is no denying it. With that said, I might as well embrace the cooler temperatures, heartier meals and pumpkin everything. I received beautiful butternut squash from the crop share and decided to make a creamy and fluffy risotto. This dish is very hearty, so you can serve it alone with a side salad or alongside a simple grilled chicken. The mix of the butternut squash and vanilla adds warm and comforting flavor to this dish.

Recipe yields 6-8 servings (as a side dish)

Ingredients
4 cups vegetable broth
1 vanilla bean
3 cups butternut squash (about 1 medium butternut squash)
3 tbsp unsalted butter
1 medium yellow onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Pecorino Romano cheese
1 tsp salt
1 tsp parsley

In a medium stock pot, add the vegetable broth. Cut open the vanilla bean and scrape the insides into the pot. Toss in the outside bean and bring the broth to a simmer.

Chop the butternut squash into 1" cubes. Add the squash to the pot and cook in the broth for 8-10 minutes, until the squash is tender. I like to keep the squash on the 'harder' side so it has a bite to it when added to the risotto. But if you prefer, you can cook it longer and it will be softer in the final dish. Once the squash has reached your preferred texture, remove from the pot with a slotted spoon and reserve on the side. Keep the heat on low, so the broth mixture stays warm.

In a large skillet, melt 2 tablespoons of butter and add the chopped onion. Cook on medium low heat so the onion becomes tender without browning. Add the rice and coat in the butter. Add the white wine and continuously stir the rice until the wine is absorbed. About 1/2 cup at a time, transfer the broth into the skillet and stir into the rice. Continue this process, waiting to add more broth until the current portion has been soaked up by the rice. Keep on stirring until all the broth has been removed from the pot and has been soaked into the rice. The rice should now be plump and creamy. (*Note - remove the outer vanilla bean from the broth, DO NOT mix it into the rice!)

Cut the heat on the skillet and add the remaining butter, cheese and salt. Stir to incorporate throughout the rice. Add the reserved, cooked butternut squash and fold into the mixture. Remove to a serving dish and top with chopped parsley. Serve on its own or alongside a simple main dish. Enjoy!

Spaghetti Squash with Sauteed Vegetables

Before the storm, I had gotten a new mandolin and this is a great recipe to use it. As I said yesterday, spaghetti squash is a great alternative to pasta. This version is with garlic and oil and adds in extra vegetables.

Recipe yields 4 servings (as a main dish)

Ingredients
2 large spaghetti squash
2 large carrots
1 large zuchini
1 large yellow squash
1 head of garlic
2-3 tbsp olive oil

Using my new mandolin, on the the fine julienne setting, I sliced the carrots, zucchini and yellow squash. If you don't have a mandolin, julienne the vegetables with a knife.

Heat olive oil in a a large skillet. Add minced garlic and cook until golden brown and fragrant.

Add the julienned vegetables to the skillet. Cook until tender, roughly 10-12 minutes.

Add the sauteed vegetables to prepared spaghetti squash. (Look here for how to prepare: How To: Prepare Spaghetti Squash)

Stir well to evenly incorporate the vegetables with the spaghetti squash. Add more oil if needed. Serve and enjoy!

How To: Prepare Spaghetti Squash

I could easily eat pasta every day of the week and I would never be tired of it. However, I also would never fit into any of my clothes! Well spaghetti squash is a great substitute to paste that eliminates the carb factor and ups your daily vegetable intake. It is very easy and versatile to prepare, check back tomorrow for how I used it this week.

Recipe yields 4 servings (as a main dish)

Ingredients
2 large spaghetti squash
Salt and freshly ground black pepper, to season

Preheat oven to 350 degrees. Slice squash in half lengthwise.

Using the edge of a spoon, scrape out the seeds and stringy insides. Place squash halves on a baking dish. Season generously with salt and pepper.

Bake for 55-60 minutes. The insides should be tender and easily pierced with a fork.

Allow to cool for 5-10 minutes. Using a fork, scrape out the insides. The insides form skinny strands just like spaghetti!

Season with some more salt and pepper or drizzle with olive oil and serve as a side dish. Or top with tomato sauce and serve as a main dish. Enjoy your new pasta substitute!