Tuesday, September 23, 2014


I may have said this before, but, I am not a pumpkin person.
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





GET COOKIN'

  1. Preheat your oven to 400 degrees.
  2. Add 2 tbsp of olive oil to a large bowl.
  3. Toss the butternut squash and sage leaves in the olive oil until well-coated.
  4. Lay the bacon strips on a large, foil-lined, edged baking sheet.
  5. Spread the butternut squash and sage around the bacon strips so that everything sits flat on one large baking sheet.
  6. 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.
  7. While the bacon and vegetables are roasting prepare your risotto.
  8. Add 2 tbsp of butter and 2 tbsp of olive oil to a medium pan and heat over medium heat until melted.
  9. Add 1 cup of risotto to the butter and stir for 2 minutes.
  10. Slowly pour in one cup of chicken broth and stir until it is absorbed.
  11. Repeat the process with another cup of chicken stock and stir until absorbed.
  12. Add the final cup of chicken stock to the risotto and continue to stir until absorbed.
  13. When your bacon and vegetables have finished roasting scrape them into a food processor and pulse until smooth.
  14. Add the pureed bacon and squash to the warm risotto and allow it to melt.
  15. Stir all of the ingredients together and serve warm.


Enjoy this taste of fall Yummies!
xoxo

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