I just don't get into it the same way everyone else does this time of year.
Oh sure, I like a Pumpkin Spice Latte every now and again, but I don't crave pumpkin pancakes, pumpkin muffins, roasted pumpkin seeds and pumpkin pie.
Give me a butternut squash.
"What's the difference?" You may say.
"Seeds. Squash. Pulp. Fall. Seriously they're like identical."
But they're not.
To me a pumpkin tastes earthier than a butternut squash.
It's not as creamy. Not as smooth.
And it definitely doesn't roast up and melt into this amazing risotto the way butternut squash does.
YOU WILL NEED
1 medium butternut squash, cubed and peeled
1/4 cup of fresh sage leaves
12 slices of center cut bacon
4 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 cup of risotto
3 cups of chicken broth
2 tbsp butter
- Preheat your oven to 400 degrees.
- Add 2 tbsp of olive oil to a large bowl.
- Toss the butternut squash and sage leaves in the olive oil until well-coated.
- Lay the bacon strips on a large, foil-lined, edged baking sheet.
- Spread the butternut squash and sage around the bacon strips so that everything sits flat on one large baking sheet.
- Sprinkle the salt and pepper over the bacon and vegetables then roast them at 400 degrees for 30 minutes or until the bacon is crisp and the squash has softened.
- While the bacon and vegetables are roasting prepare your risotto.
- Add 2 tbsp of butter and 2 tbsp of olive oil to a medium pan and heat over medium heat until melted.
- Add 1 cup of risotto to the butter and stir for 2 minutes.
- Slowly pour in one cup of chicken broth and stir until it is absorbed.
- Repeat the process with another cup of chicken stock and stir until absorbed.
- Add the final cup of chicken stock to the risotto and continue to stir until absorbed.
- When your bacon and vegetables have finished roasting scrape them into a food processor and pulse until smooth.
- Add the pureed bacon and squash to the warm risotto and allow it to melt.
- Stir all of the ingredients together and serve warm.