Whew.  What a weekend.  Nothing says fall like a good ‘ole fashion marching band tour:

What also screams fall?

Butternut squash.  Which if you haven’t notice, I seem to be in love with at the moment.  There has been the butternut squash ravioli, the maple chicken with butternut squash, and I’ve been making my butternut squash soup.

Can you tell I’m excited for fall?

Butternut Squash Risotto
Prep time
Cook time
Total time
Recipe type: Main Dishes
Serves: 2
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 leeks
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 3-4 cup veggie stock
  • 1 medium butternut squash
  • ½ cup Parmesan cheese
  1. Pre-heat oven to 425˚. Cut butternut squash in half, brush both sides with olive oil, and sprinkle with salt and pepper. Place cut side up on a baking tray and roast for 45-55 minutes until squash is tender. Remove from oven and let cool. Once cooled slightly, scoop out the squash into a large bowl and mash until smooth or place in a food processor and pulse until smooth.
  2. In a medium pot, heat vegetable stock to a simmer. In another pan, melt butter with olive oil. Dice leeks and soak in cold water to remove dirt. Add leeks to pan and saute until tender. Stir in the rice and mix with leeks. Once rice has cooked for 1-2 minutes, pour in the wine and continue to stir until absorbed. Once wine is absorbed, add two ladles of stock and stir. Once stock is absorbed, keep adding/absorbing stock until risotto until the rice is tender with just a little bite to the rice.
  3. When risotto is near done, stir in butternut squash puree, Parmesan cheese, and salt/pepper to taste.
  4. *if you have extra butternut squash, freeze for later use.

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