(Not exactly a stellar picture. It disappeared real fast.)There are some serious butternut squash's taking over our local market. I went there today and seriously some of them were 24 inches or more. The one below is from last week and it looks like a runt compared to the others. I love them. They only have a few seeds and they are just loaded with sweet squash meat. This particular squash here gave us three meals. At 3 for 2 dollars how can you go wrong?
So with all the risotto's around from the Barefoot Blogger group I have been so dying to make the risotto. I had some saffron on hand but no pancetta and I really did not want to run to the store and purchase expensive meat at this time. I looked around and lo and behold on Kevin's blog, Closet Cooking, I found this recipe. Of course I didn't have all the ingredients for his either. So I went the middle road and threw in a few touches of my own. It was delicious. THe apples sprinkled over the dish at the end were a last minute idea and I am so glad I did it. It was a nice contrast in the risotto.Butternut Squash Risotto with Apple
Lori's Lipsmacking Goodness Original
1 cup of risotto
1/2 cup of dry white wine
5-6 cups of chicken stock
1 1/2 cups cubed, cooked chicken
s and p to taste
pinch of saffron threads
2 cups roasted and cubed butternut squash
1 clove garlic, minced
1 tablespoon olive oil
1 medium sized onion, chopped
1 medium sized apple, chopped
Saute onion in olive oil, when it is transluscent add minced garlic. Cook that until the garlic is lightly golden. Add risotto, s and p, and saffron threads. Cook one minute. Add wine and cook over medium high heat until the liquid has evaporated. Add 1/4 cup of broth and heat until it has evaporated. Keep going adding around 1/4 cup to a half of a cup at a time. At first the risotto will just take in the liquid and become larger. After a while though you will notice that it is getting more creamy, that's when you know it is done. It should be a little toothsome instead of like porridge. Add squash and chicken and cook untilt hey are heated through.
Spoon risotto into dish and sprinkle with chopped apples.
That is a big butternut squash! I like the sound of adding apple to the butternut squash risotto
ReplyDeleteYummy! risotto. I've been seeing monster butternut squash at my veggie market too!! They're tremendous, the bulb part looked as large as a honeydew melon, I should have weigh one!
ReplyDeleteWhoa what a squash! I like the addition of the apples, I bet it did ad a nice flavor. Very nice looking risotto, you can always count on Kevin for a good recipe.
ReplyDeleteThat looks as big as the one we got from our csa. I ended up using it in 2 recipes & still froze two bags of it! I did the ina garten risotto too & it was good, though I used proscuitto cuz its what I had on hand. I love this one you did with the apples, its sounds so good.
ReplyDeletethat is indeed a behemoth of a butternut squash! i like what you've done with it. another alternative would've been keeping it as a weapon to battle intruders and the like. :)
ReplyDeleteLori... I have an award for you on my site ;-)
ReplyDelete