Butternut Squash Risotto

Good Morning everyone and Happy Sunday!  I hope you all are doing great.  As I write this post it's very early in the morning - barely 5am.  It's still dark outside and I can hear the pitter-patter of rain on the roof.  I just made myself a cup of tea and am enjoying checking in with all my "blogger-ellas" before the day begins. 

For this weeks recipe I wanted to share with you something special to celebrate the season.  We have officially entered October, which is my favorite month of the year.  We've already been apple picking, I have a pumpkin on my front steps, and last weekend I made butternut squash risotto.  So despite our last week of Indian summer weather, Fall has arrived!   I hear its going to get cold again this week and I'm so h-a-p-p-y!

This is a recipe that is really easy to make.  My mother has been making this dish for years and this was my first attempt at making it myself.  I was always a little scared of risotto, but once I tried it I realized there really was nothing to it.  This risotto is creamy with chucks of butternut squash and dried cranberries in it.  If you mouth is watering, read on.  Here's what you need to make it.

1 butternut squash (medium size)

2 tbsp olive oil

6 cups chicken stock

6 tbsp butter (3/4 stick)

1/2 cup chopped onion

1 cup risotto (Arborio rice)

1/2 cup dried cranberries 

salt & pepper

Peel butternut squash and remove the seeds.  Cut into 3/4 inch chucks.   Cook in microwave (on fresh vegetable setting) until tender.  *could also be roasted in oven*   Set aside.

Meanwhile, heat the chicken stock in a covered saucepan.  Leave it on low heat to simmer.

In a large saucepan melt the butter and saute the onion - about 10 minutes.

Add the rice and stir to coat the grains with butter.  Cook for 2 minutes.

Add two ladles of stock to the rice (about 1 cup) and a sprinkle of salt and pepper. 

Stir and simmer until stock is absorbed, 5 - 10 minutes.  Continue to add stock, 2 ladles at a time, stirring every few minutes.  Each time, cook until the mixture seems a little dry, then add more stock. 
Continue until the rice is thoroughly cooked (and you are out of stock), about 30 minutes total. 

Remove from heat and stir in the cooked squash.

Then stir in the dried cranberries. 

Transfer to a pretty dish (because that is what this risotto deserves to be served in) and enjoy!

I served it with my version of chicken Francese (recipe to come) and broccoli.  For desert we had apple crisp.  Perry Como was on the Bose and outside the Harvest moon was glowing.  We all had smiles : - )


In other news, my little boy is LOVING pre-school!   I'm slowing learning that being a parent is all about phases.  Every time I'm sad about him changing and time passing, I'm excited about the new phase he is entering.

We love hearing about his day and all the exciting new things he's learned.  It's so cute to hear about the friends he's made and the games they've played. He loves his teacher (as do we) and he looks forward to going back every time.  Whew! 

My house is also suddenly full of new "artwork"....wink, wink.... : )

And check this out.....

Written just for ME.   I simply cannot have a bad day with this in front of me.  Not possible.  My heart is full. 

As I mentioned earlier, we went apple picking last weekend.  Had a ball with friends, trudging through the orchards.  Apples were as big as grapefruits!  Not kidding!

The week ahead will be dedicated to apple pie, apple cake, and apple sauce.  I'll have to cook them all up before they get mushy.  Luckily, apples freeze well.  However I don't think the apple cake will make it to the freezer.  It's too good.  (don't worry, I'll share : )

I wish you all a wonderful October week, full of pumpkin patches and crispy leaves.  I'll be back soon. 

Thank you for reading! xo