I recently found myself in possession of several butternut squashes, all caused by two very different weaknesses.
My first moment of weakness came while walking through the produce section of our local grocery store when I came across the first yummy specimens of autumn squashes. I love autumn squashes. So, naturally, I plucked the day's winner, a handsome butternut squash, and put it in my cart. Off we rolled.
Two days later, with that pretty butternut squash still perched on my counter, Lily and I took off to the farmer's market. Sitting in her usual spot was the sweet little old woman who reminds me of my grandmother, which is what I refer to her as when I'm talking to David about all the goodies that she has. I love my own grandmother dearly, and I project this to the sweet farmer's market lady by buying her out of produce. I don't know why, and I often re-buy things if she has some (like recently I bought okra down the way, then when I saw she had some, I bought more - don't worry, we ate them all). Well, she had butternut squashes: 3 baby ones. And I bought them all.
So, I get home and sit the baby ones on the counter with the daddy one and think they make a great little modern family. But now, what to cook?
My first moment of weakness came while walking through the produce section of our local grocery store when I came across the first yummy specimens of autumn squashes. I love autumn squashes. So, naturally, I plucked the day's winner, a handsome butternut squash, and put it in my cart. Off we rolled.
Two days later, with that pretty butternut squash still perched on my counter, Lily and I took off to the farmer's market. Sitting in her usual spot was the sweet little old woman who reminds me of my grandmother, which is what I refer to her as when I'm talking to David about all the goodies that she has. I love my own grandmother dearly, and I project this to the sweet farmer's market lady by buying her out of produce. I don't know why, and I often re-buy things if she has some (like recently I bought okra down the way, then when I saw she had some, I bought more - don't worry, we ate them all). Well, she had butternut squashes: 3 baby ones. And I bought them all.
So, I get home and sit the baby ones on the counter with the daddy one and think they make a great little modern family. But now, what to cook?
First came this Butternut Squash and Caramelized Onion Galette from Smitten Kitchen (found via Kathleen) and it is easily one of the best things I have ever cooked, and quite possibly one of the best things I've ever eaten. I followed the recipe exactly, and it took forever, but was well worth it.
The next day I tried a recipe that drove me to buy the latest issue of Food Network Magazine. The front cover had a picture of soup-filled pumpkins (and I sure love pumpkins) and so I gave it a try.
In all honesty, it sucked. Ha! It even made Lily gag. I haven't seen her gag since trying to feed her pureed pasta from baby food jars. We both enjoyed the accompanying grilled cheeses though!
In all honesty, it sucked. Ha! It even made Lily gag. I haven't seen her gag since trying to feed her pureed pasta from baby food jars. We both enjoyed the accompanying grilled cheeses though!
Finally came an old favorite, butternut squash risotto. It's a concoction of mine that is perfect for this chilling weather. I always make bunches, as it's perfect as leftovers.
Butternut Squash Risotto
1 T butter
1/4 medium onion, finely chopped
1 small butternut squash, chopped
1 tsp sage (I think I usually double - and maybe even triple - this as I love sage)
1 cup arborio rice
3 cups chicken broth, divided
4 slices swiss cheese
salt and pepper
In medium saucepan, melt butter and add in onions and squash. Cook until onion is tender and squash is almost tender. Add in sage.
Toss in rice, stirring constantly for about 2 minutes.
Add 1 cup of broth and bring to a boil. When liquid is absorbed, add in 1 cup more of broth. Again, when liquid is absorbed, add in the last cup of broth. Cover and simmer until liquid is absorbed.
Salt and pepper to taste. Add in swiss cheese, a little at a time, until it's yummily melted. Eat!!!
Butternut Squash Risotto
1 T butter
1/4 medium onion, finely chopped
1 small butternut squash, chopped
1 tsp sage (I think I usually double - and maybe even triple - this as I love sage)
1 cup arborio rice
3 cups chicken broth, divided
4 slices swiss cheese
salt and pepper
In medium saucepan, melt butter and add in onions and squash. Cook until onion is tender and squash is almost tender. Add in sage.
Toss in rice, stirring constantly for about 2 minutes.
Add 1 cup of broth and bring to a boil. When liquid is absorbed, add in 1 cup more of broth. Again, when liquid is absorbed, add in the last cup of broth. Cover and simmer until liquid is absorbed.
Salt and pepper to taste. Add in swiss cheese, a little at a time, until it's yummily melted. Eat!!!
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