Butternut Squash Risotto with Bacon and Sage

 

Butternut Squash Risotto with Bacon and Sage

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.

Stuff for making risotto

 

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.

Butternut squash risotto with bacon and sage

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. 

Happy Fall!

Sharing is fun!Share on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone

Comments

  1. says

    I’m always adapted bnut squash recipes to roast it first rather than steam it. I mean…it tastes fine steamed but not as amazing as it does roasted!

  2. says

    Sorry it wasn’t great. I think you are right–it could become great w/ roasted squash. Bacon, sage, and squash sound good together.

  3. says

    Well, no, Pam, you’re so wildly entertaining that I didn’t notice the lack of food posts!

    That free range chicken stock: how long did you have to chase the little box before you caught it? I’ve heard chickens can be mighty quick. Seriously, the risotto looks good.

  4. says

    yes, roasting is most definitely required for all things squashy–it just improves the flavor, and that’s that. frying helps, too, but that’s much more of a hassle. :)

  5. says

    I have a friend who makes a marvelously magic Risotto and Butternut squash recipe. I have been testing my own over and over to let them taste.
    My Roasting 2 cents:
    I cut the squash into cubes, toss in some olive oil, then roast on a baking stone, and about 15 min before they are done, I sprinkle walnut Liquior on them and the slight nutty flavor and the roasted squash goodness is amazing!!!
    Pam