Roasted Butternut Squash Risotto

When we lived in Japan, Brad and I used to go grocery shopping nearly every day. We had a refrigerator the size of those tiny dorm room fridges so we couldn't fit too much in there. It didn't take long for us to realized that we needed to get used to walking to and from the grocery store on a daily basis. I really enjoyed having the freedom to decide what we would eat based solely on what I saw in the grocery store that afternoon. It forced me to think on my feet and helped me learn about new ingredients and cooking techniques. Plus, I was able to focus on seasonal produce and catch-of-the-day seafood. This time of year, hot pots would be nearly in season and kabocha squash and sweet potatoes were everywhere. Perhaps my favorite thing about our little Japanese market were the kitschy, artificial fall leaves on plastic branches that decorated the aisles.

It took me a while to realize that we couldn't operate on the same grocery shopping schedule here in the United States. With 2 kids and a husband who works long hours, I find that meal planning for the whole week and making just one shopping trip works best for us. However, we often end up with odds and ends in the cabinets and produce drawers: the last of a box of dry pasta, half an onion, a carton of chicken stock, and other bits and bobs sit around getting ignored. So, this week I challenged myself to cook our nightly dinners using only what we had in the pantry, freezer, and fridge that needed to be used up. This beautiful, vibrant risotto is one of my favorite ways to get creative with basic ingredients and helps use items that might otherwise end up in the trash.

This risotto is creamy, full of comforting flavors, and perfect for a simple weeknight dinner. We topped our risotto with poached eggs and a couple drops of white truffle oil but that is totally optional. This bowl of goodness can stand on its own two feet without any fancy flourishes. And the leftovers? Yeah. Almost better than the original. I like risotto that has been reheated in a hot skillet until crispy in places and topped with a fried egg and a drizzle of hot sauce. Rice and eggs...I might have a little bit of an addiction.

Roasted Butternut Squash Risotto

Makes 6-8 Servings

• 1 small butternut squash, peeled, seeded and cubed
• 1 tablespoon + 1 teaspoon olive oil
• course salt
• 1 teaspoon unsalted butter
• 1 large garlic clove, minced
• 1/2 a medium yellow onion, chopped
• 1/2 cup white wine
• 1 cup arborio rice
• 4 cups chicken stock, warmed
• 1/3 cup grated pecorino romano cheese
• 1/4 cup flat leaf parsley leaves, roughly chopped
• salt and pepper to taste

1. Preheat the oven to 425 degrees Fahrenheit. Arrange the butternut squash cubes in a single layer on a parchment lined, rimmed baking sheet. Toss with 1 tablespoon olive oil and sprinkle with salt. Bake for 25-30 minutes or until golden and tender.
2. While the squash roasts, heat the remaining 1 teaspoon olive oil and the butter in a large skillet over medium-high heat. Add the chopped onion and the garlic and stir, cooking until softened, about 3-4 minutes.
3. Stir the rice into the onion mixture and cook, stirring often until the rice begins to take on a slight golden color.
4. Increase the heat slightly and stir in the white wine, scraping the bottom of the skillet. Bring the wine to a steady simmer.
5. When the rice has absorbed the liquid, begin adding the stock 1/2 cup at a time, stirring the liquid into the rice until almost completely absorbed before adding the next 1/2 cup. Continue until the rice is tender but not mushy.
6. When the squash is done, mash it roughly with a potato masher or a large fork. Stir the squash into the skillet with the risotto and stir until combined. Add the pecorino, season with salt and pepper, and sprinkle with the fresh parsley. Serve immediately.

Butternut Squash + Coconut Soup

We woke up to a chilly, windy, rainy day today. Some people might not appreciate a Monday morning so gray, but I love it. Mornings like this one were not an unusual occurrence growing up in Minnesota or during our few years in Japan. Here in Colorado, it's typically a different story. We are blessed with lots of sunshine and blue skies which, as surprising as it may be to some, can get very boring. I love a good dose of vitamin D, but everyone needs a cloudy day to curl up under a blanket with a warm bowl of soup on their lap and a good movie on the television.

I'm a big fan of watching When Harry Met Sally this time of year. What are your favorites?

Roasted Butternut Squash :: Set the Table

I love soups that require very little effort but result in a kitchen filled with delicious smells. This butternut squash soup is the perfect example. The main ingredients are all roasted on a large sheet pan with some olive oil. Forty-five minutes later, beautifully roasted and slightly golden, the onions, squash and garlic are tossed into a pot with some stock. Then the whole lot is blended to a beautifully creamy texture and dressed up with some Asian seasonings like coconut milk, fish sauce, soy sauce and lime juice.

Roasted Butternut Squash + Coconut Soup :: Set the Table

The great thing about this is that it is a fun twist on a classic soup. I even add nutmeg, just as you would with a more traditional recipe. I think this is a great transition recipe when you're going from summer to fall thanks to the summery flavors of coconut and ginger.

And while we're talking about putting a new twist on classic recipes, I've discovered that this is the absolute best way to introduce new flavors to my little toddler. His taste buds are pretty conditioned to foods with lots of flavor (for example, he insisted on eating his fathers mildly spicy Pad Thai the other day rather than his blander, sweeter rice noodles with peanut sauce), but sometimes he resists trying new things. He already loved the flavor of butternut squash, so adding some new ingredients to this soup helped ease him into some tastes we don't have on a daily basis.

If you're feeling a little skiddish about welcoming fall into your life (clearly not the case for me, but maybe it is for some of you), this might be just what you need. Cozy and comforting for fall with bright and flavorful hints of summer.

Butternut Squash + Coconut Soup

Ingredients

• One 2-3 pound butternut squash, halved lengthwise
• 1 small yellow onion, cut into wedges
• 2 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 1/2 cups chicken stock (make it veg by using vegetable stock)
• One 12 oz can coconut milk (light or regular)
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon ground ginger
• pinch of ground nutmeg
• 1 teaspoon soy sauce
• salt to taste

Instructions

1. Preheat your oven to 350 degrees F.
2. Line a large baking sheet with parchment paper and drizzle it with the olive oil. Place the squash halves, cut side down, on the baking sheet. Scatter the onion slices and garlic cloves around the squash pieces, tossing to coat in oil.
3. Roast the vegetables for 40 minutes. Use a spatula to remove the onions and garlic from the pan and place them in a bowl. Set aside. Return the squash to the oven and roast another 20 minutes or until easily punctured with a knife.
4. Allow the squash to cool slightly, then scoop the flesh out with an ice cream scoop or large spoon. Put the squash flesh, onions and garlic in a pot with the chicken stock. Bring to a simmer and allow to cook for about 10 minutes. Remove from the heat.
5. Using an immersion blender, blend until smooth. Alternatively, put the soup in a blender in small batches, cover with a towel and blend until smooth. Always be careful blending hot liquids because they can explode. Big mess. Also, ouch.
6. Return the soup to the original pot over medium-low heat and stir in the coconut milk, fish sauce, ground ginger, nutmeg and soy sauce. Heat through, then remove from the heat and stir in the lime juice. Taste and adjust seasoning as desired.