Roasted Butternut Squash Risotto

I know, it’s been awhile. Forgive me, the holidays (and the fact that I cooked for most family events) made it difficult for me to write as much as I wanted to. There was a blizzard-cookie baking weekend of madness before Christmas, an entire Christmas brunch and dinner on the Day, and another “holiday” meal a few days after. And you know what? I loved every second of it.

Well, except for the last meal that I had to prepare entirely with a steak knife. Do you know how hard it is to make potatoes au gratin with a steak knife? I felt like I was on Cuthroat Kitchen.

Before I get into all these recipes that made my holidays so lovely, I want to talk about my delicious moment of joy found with butternut squash risotto. One thing you should know about my winters is that it is cold here. I bop between my Chicago apt and my Wisconsin hometown pretty often and right now, there is a winter weather warning in both- I just can’t escape. So having lived my whole life in the wintery lands of the north, I have come to love all things roasted in the winter time.

Why Roasting is the best thing ever:

1. Using the oven aids in heating your home (no joke)
2. Roasting makes all root vegetables taste like heaven
3. If you are in a climate similar to my own, you understand that tomatoes just aren’t the same in the winter. Neither are zucchinis or fresh herbs. But you roast those babies with some hand dried basil or sage from summer and you will forget that freshness matters.

Roasting the b-nut is just the start. Do not fear the risotto. Forget the fact that at least 1 person a season goes home on Top Chef for it. Forget the burners and the soggy rice makers. You must have patience. You must stir. And then, you will be a risotto queen.

Roasted Butternut Squash Risotto

Feeds 2 people as a meal, 4 as a side dish

Ingredients:

• 1 C. arborio rice
• 1 butternut squash
• 3 C. chicken broth, preferably homemade, otherwise I use KitchenBasics (no gluten or yeast) *If using stock use a 2:1 water ratio
• 1 onion
• 1 tbsp bouquet garni
• 2 Tbsp butter
• 1 C. parmesan
• a handful of roasted butternut squash seeds, or pepitas

1. Preheat oven to 400 degrees.

2. Peel butternut squash, scoop out seeds (save for topping), and dice. Place on cookie sheet and roast for 30-45 minutes until soft and slightly golden on the bottom.

3. Peel and dice the onion, put in large sauce pan with 2 tbsp butter. Cook on medium until onion is soft but not golden.

4. Add in rice and coat in butter. Stir for two minutes or until butter, rice and onion are all incorporated.

5. Add in 1 C. chicken broth and increase temp to medium-high. Continue stirring every so often.

6. When rice has soaked up the first cup of chix broth, add the second cup. Continue to stir every so often. Add in bouquet garni.

7. Allow the risotto to simmer and as the rice soaks up the liquid a second time, add in slowly the last cup. Continue to simmer and add in the parmesan. After about 5 minutes, add in the roasted butternut squash.

8. Scoop into a bowl, add pepitas and enjoy!

Chicken and Butternut Squash Hash

In college I learned that I have a knack for making a meal out of whatever is in my pantry and fridge. I try and grocery shop with two weeks of meals in mind but let’s be honest, taking me into a grocery store is like bringing a child to a candy store and giving them free reign. I HAVE to have  a list, otherwise all hell breaks loose. Even then, when I spot that perfect cauliflower or that basket of local Brussel sprouts, I lose all self-control and throw it in my basket. No shame.

But by the time the second week rolls around, I find that those Brussel sprouts are only half eaten and that the butternut squash has no plans. This is the time to pull ingredients together and create something magical. One can only order in Mediterranean food so many times in a month…

Chicken with Butternut Squash Hash

Feeds 2 people

Ingredients:

• 1 package chicken thighs
• 1 butternut squash
• 1 spanish onion
• 6-8 brussel sprouts
• 2 Tbsp apple cider
• sage (fresh or dried)
• 2 Tbsp olive oil
• sprinkle of salt
• 2 Tbsp seasoned salt, spice mix, or even shake ‘n bake

1. Bring a large saucepan to medium heat. Dice onion, set aside. Add 1 Tbsp of olive oil to the saucepan and throw in onions.

2. Peel and deseed the butternut squash, cut into small 1/2 inch squares. Add to saucepan.

3. Remove bottoms of Brussel sprouts and cut into fourths or sixths depending on the size of the sprout. Add to saucepan. Add apple cider and allow to steam and brown. Sprinkle about 1 tsp of salt. Mix every 5 minutes to allow the veggies to brown evenly.

4. Bring an iron skillet to high heat, add in 1 Tbsp olive oil. Pick a seasoning or season salt, whatever you really have on hand will work. I used an Old World seasoning (salt, sugar, paprika, thyme, onion, celery, etc) and covered the chicken thighs in it. Any seasoning that is savory based, like a cajun seasoning or bbq flavors would work well here. Add the chicken to the pan and allow to sear for 2 minutes, then reduce heat to medium and allow to cook for another 4 minutes. Flip over and cook other side for 5–10 minutes depending on thickness.

5. Remove chicken and allow to rest for about 5 minutes.

6. Butternut squash should be easily maskable, Brussel sprouts should be soft on the outside and toothsome (tougher/crunchier) on the inside.

7. Build your mountain and dig in.

SWD2: Butternut Squash and Apple Soup

Finally, I can get to the recipe I woke up wanting to make. A few detours, and delicious ones at that, but we are here. Personally, I am not a huge fan of pureed soups. Like most of my dishes, I prefer making and eating meals with lots of texture and different  layers of flavor. I want my meat AND my potatoes. So why am I making a puree soup? Because, it is extremely healthy and very fall like. Maybe I will like it more this time.

Butternut Squash Soup:

Feeds about 6 people

Ingredients:

• 1 butternut squash
• 10 sage leaves
• 1 Tsp salt
• 4 apples
• 1Tsp unsalted butter
• 1 1/2 C. chicken stock or vegetable stock

1. Preheat oven to 425 degrees

2. Peel butternut squash with potato peeler, cut in half and scoop out insides. Cut squash into strips or chunks and place on baking sheet. Cook for about 10-15 mins or until fork tender (smushable).

3. While squash roasts, peel apples and cut into chunks. Add to sauté pan with butter and sage, cook until lightly browned and soft.

4. Add butternut squash and apple mixture to food processor. Pulse for about 30 seconds. Slowly pour in chicken stock and keep processor on for another 30 seconds. Scrape sides and pulse for another 30 or until smooth. If still a little think, add a little more chicken stock, pulsing with every Tbsp added, until desired consistency.

Serve alongside a small fall salad