Hey foodies. Did anyone notice that last week I didn’t have a single food post?
The correct response to that would be, “No, Pam!! You were so wildly entertaining, we didn’t even miss the food!”
Well, luckily I’m back with food this week, so the pressure to be wildly entertaining is off.
It’s fall. I am giddy with excitement. And part of that giddiness comes from filling every nook and cranny with winter squash (they store practically forever – or at least for months). Every trip to the grocery store has me lugging a few home, whether I used up last week’s or not. So, after a few weeks, I have quite the collection. I usually begin with butternut squash, my favorite. And what better way to use up butternut squash than with a risotto, so how about Butternut Squash Risotto with Bacon and Sage from Fine Cooking.
This was good, but not great. I had a feeling about it and I should have read the reviews, because it turned out a lot of other people had the same feeling. The feeling … the butternut squash should be roasted and not cooked along with the rice. That would have added a level of roasty goodness that this needed. But otherwise you can not go wrong with a butternut squash risotto with bacon and sage at this time of the year! So, follow the link above, read the reviews and roast your squash.