Okay, so I do realize that you probably don’t read as many food blogs as I do on a daily basis. But even if you just have a Pinterest account and follow people interested in eating, you probably know that butternut squash is simply the thing to eat right now. I had never cooked with the stuff before, so when my recent trip to the Whole Foods produce department turned up a pre-peeled, pre-diced package of fresh butternut, I decided to try my hand at it.
I didn’t want to try a soup, because that seemed too easy. I wanted something with protein, something with substance. After perusing the foodie internet, I decided to make these two recipes: Butternut Squash Risotto and Roast Chicken with Potatoes and Butternut Squash. I split the package between the two dishes, although I’m pretty sure each dish calls for the equivalent of one squash. I also halved the Roast Chicken recipe, used breasts instead of a whole chicken, and omitted the potatoes.
This was one of the tastiest dinners I’d made in a while — so tasty, I ate it three nights in a row. The butternut flavor is mild, and the risotto is oh-so-creamy. I predict more risotto recipes in my future…