With no destination in mind on this chili Saturday, the Urban Farmer and I drove through the country side watching the rolling hills and taking in the colors of fall when we came across one of the Urban Farmer's favorites The Giving Tree.
Nestled in Linden, VA, the Giving Tree is a great little country store with organic, locally grown fruits and vegetables. They are now raising their own pigs and chickens (They even have blue eggs!). In additional to the fresh produce the store sells the work of local craftsman, including art, jewelry, home goods, etc.
While we were there, some gorgeous butternut squashes caught the eye of and the Urban Farmer and I, and we new we wanted to get one! His idea was to eat it, my idea was using it for decor -- he won this time.
So after two weeks of sitting on our counter, I decided to make Butternut Squash Risotto. My sister (The American Girl) has been making this dish for weeks and has told me, "I had to try it!"
Here is what you need:
1 Medium size Butternut Squash (cubed)
2 Tablespoons of Olive Oil
1 Teaspoon of Chilli Powder
3 - 1/4 Cup of Chicken Stock
1 Tablespoon of Butter
1 Large Onion (chopped)
2 Cloves of Garlic (minced)
1 Cup of Aborio Rice
2 Teaspoons of Dried Rosemary
2 Teaspoons of Oregano (I used Fresh)
1/2 Cup of Wine
Salt and Pepper to taste
Directions:
1) Place the cubed Butternut Squash in a Cast Iron Skillet.
2) Top with Olive Oil, Chili Powder and Salt and Pepper to taste.
3) Let cook at medium for 20 minutes or until soft, stirring occasionally. (You should be able to cut the squash with a wooden spoon using minimum effort)
4) Remove from heat and allow squash to partially cool.
5) Place Squash in Food Processor along with 1/4 cup of Chicken Stock and blend till smooth. (You want it to look like Orange Mashed Potatoes)
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| I know, I know I need a new Food Processor, but it is on the Wedding Registry (Wink, Wink) |
6) In a pot, place the rest of the chicken stock (3 cups) and the Squash mixture. Allow to cook for 5-10 minutes on low or until it reaches a slight boil.
7) While the Squash mixture is cooking, place the butter in the cast iron skillet on medium heat. (I used the same one because come on, who wants to do more dishes)
8) Add the onion and cook till it smells.
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| (Mmmm I love the smell of onions!) |
9) Add the minced garlic to the skillet and cook for 2 minutes.
10) Add the Rice, Rosemary and Oregano to the skillet.
11) Add half a cup of your favorite wine to the skillet and allow to cook for 5 minutes or until the wine has absorbed into the rice.
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| I had to use cooking wine because, let's be honest, wine doesn't last in our home to long. |
12) Slowly, combine a big spoonful of the Squash/Stock mixture to the skillet. Allow rice to absorb all the squash mixture.
13) Continue this until all the mixture has been absorbed.
14) Allow to cook for an additional 5 to 15 minutes or until the rice is soft.
15) Scoop into a bowl and garnish with cheese, rosemary, salt, pepper or whatever your heart desires!
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| Garnished mine with Fresh Grated Parmesan! |
Review:
This definitely wasn't a simple recipe to make the first time. After working a 10 hour day and making this I am completely ZONKED! I will definitely have to try this on a Sunday or a day that I find myself with more energy to stand over the stove for more than 5 minutes!
To be honest, I was actually very scared to try this recipe. I am definitely a frozen pizza and bananas type of girl and do not like being out of my comfort zone when it comes to food, so making butternut squash almost sounded disgusting and crazy to me. But believe me, I am SO GLAD I tried it. The dish turned out delicious and it is actually pretty healthy for you!
Try the Dish and let me know what you think!
Love,
The Busy Girl
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