Idea for the day

Idea of the Day

08/30/12

While editing my recipe of the day for my Butternut Squash Risotto, I had actually 2 ideas that came from this recipe. When you are using a large squash, you can either cube and freeze what you do not use, but another idea is if you have a baby, or even an older adult that you are taking care of, you can run the steamed squash thru a baby food mill. Very easy, freeze small portions in small plastic (safe) ware, for later use!

My second idea is about the actual preparing the squash. Butternut squash are kind of awkward to handle. These simple tips can make it a little easier.

There are several schools of thought in handling a BNS. (Butternut Squash). First, I like to cut the neck off the round body. Then, cut the body in half and scoop out the seeds. Next either you can cut the neck in half as well, use a peeler and peel the hard skin away, or to make it even easier, you can roast the squash unpeeled in a shallow pan of water, until it is somewhat golden brown for more flavor. Then simply cube the flesh and remove. If you cube the squash raw, please be very careful! It is very easy to cut yourself! Video to come soon!

You can find these mills online very reasonable priced! If you enjoyed my blog today, please click on the baby food mills for more information!

Butternut Squash Risotto

Butternut Squash Risotto

Fall reminds me of squash. Now is the time you will 

Find an abundance of them at your local markets. Take advantage of their beautiful colors and luscious favors. Butternut squash, pumpkin and many other squash of these types freeze well. That way you can have squash all winter. Frozen butternut squash makes excellent soup on a cold winter day. (recipe later)

This recipe is not vegan, however, just a few minor changes

Can make it so. Simply by eliminating the chicken, bacon,and chicken

Stock, substituting mushroom stock, or vegetable stock. I would add sautéed mushrooms, sugar snap peas, and either edamame or chick peas for the protein if you are making it vegan.

3 cups broth boiling in a pot on back burner of stove top

2 T olive oil

1 shallot minced

1/3 c white wine

1 rotisserie chicken cubed

5 slices of bacon  cooked and chopped

1 c Romano cheese 

1 C Butternut Squash, Cubed

12 oz. Arborio Rice

Brown bacon, remove from pan. Drain grease. Add olive oil and sauté shallots.

Add risotto and sauté for just a few minutes, add white wine and stir until absorbed. Begin to add hot stock, by ladles, until absorbed. This takes about 15 minutes. Watch risotto very carefully, turn down heat to low. Risotto will turn somewhat transparent when done, soft to the taste, or al dente depending on preference. Stir in. Bacon, chicken, squash and cheese. Cover and let stand, adding more liquid as needed. Reserve a little bacon and cheese for garnish.

Enjoy!Serve with a steamed vegetable or small salad!