Food In Many Forms

In my excitement over the beginning of the squash season , I decided to buy a pound and a half of pre-cut butternut squash. I definitely overestimated my squash needs , but now I get to make Lauren and Mary's Pumpkin-Butternut Squash Risotto ! They served it at their fall-themed theme meal, along with roasted acorn squash and a pork stew. Everything was delicious, and since I only got to try a bite of the risotto, I was excited to make it for my self with the scaled-down version of the recipe. Unfortunately, mass-produced meals don't scale down well, so there was some guess work involved. It definitely tasted different from the original meal, but I thought it benefited from a dash of salt.  Ingredients: How can you beat this 300 calorie lunch with 8 grams of fiber? 1/2 lb butternut squash, peeled and cubed 5 fl oz pumpkin, pureed 2/3 cup, onion, coarsely chopped 1 cup arborio rice 4 3/4 cups water 1 Tbsp vegetable broth 2 Tbsp parmesan cheese, grated 2 Tbsp bas...

After reading so many other blogs and recipes online I can't help but adopt the use of the word "hubby". I often read reviews that read like, "made this Sunday night, hubby didn't like it, probably won't make it again." Well, if I was writing a review of this Rachel Ray recipe (will try to post it), I would have to write, "made this last friday, hubby had seconds and thirds, will definitely repeat." Ingredients 3 cups dry red wine 2 cups chicken stock 2 tablespoons extra-virgin olive oil (EVOO) 3/4 pound bulk Italian sweet or hot sausage 1 small onion, finely chopped 2 large cloves garlic, finely chopped 1 1/2 cups arborio rice Salt and pepper 1/3 pound spinach leaves, stemmed and chopped (about 2 cups) 1/8 teaspoon freshly grated nutmeg 2 tablespoons butter 1/2 cup grated pecorino-romano cheese Directions In a large saucepan, combine the wine and chicken stock; keep warm over a low flame. In a large, heavy pot, heat ...

As promised, here is a picture of the squash risotto recipe. I have started to get into uncharted territory with this recipe, but I invited over my good friend who makes butternut squash all the time. What really threw me off about this recipe was that even though we halved the recipe, we still needed a lot of broth to cook the risotto. We used all 2 cups of the broth plus some cooking wine, and still the risotto was burning and sticking to the bottom of the pan. I think this is one recipe that cannot be cut in half, or else you can't skimp on the broth. Instead of mixing in the parmesan cheese, we sprinkled it on top at the table, and it really had a big impact on the flavor. For dessert, we had more butternut squash with cinnamon, sugar and nutmeg - yum!