Don't Look a Gift Squash in the Mouth

Although the photograph is of the apple pie I made for Thanksgiving

(from the Martha Stewart Baking Handbook), this post is about something else. One of Glen's colleagues gave us a butternut squash several weeks ago, and I have been procrastinating about using it. I finally got around to it tonight, when I made a risotto. I'm not exactly sure why, but sometimes my risotto turns out better than other times. Perhaps it has something to do with cooking it longer, and developing a starchier sauciness. I usually suspect that it is the quality of the stock. Tonight I used a mix of homemade and prepared, about half and half, and it was pretty tasty. Anyway, here's the recipe.

Toss about two cups of cubed (1/2 inch cubes) butternut squash with some olive oil, and put into a 375 degree oven to roast. Roast for 30 minutes or so, until the squash starts to brown. Add 1/2 c boiling water to a small amount of porcini mushrooms; let them steep until soft, then chop and reserve the mushrooms and reserve the soaking liquid. Saute two leeks (white and pale green part only) in 1 T of butter and 1 T olive oil over medium heat; add 1 1/4 cups arborio rice after the leeks are soft. Saute the rice for a few minutes, taking care to ensure that all of the grains are coated with oil. Add 1/2 c of white wine, and stir until the liquid cooks off. Start adding warm broth (you will need about 4 cups) in 1/2 cup amounts, stirring well. After you have added about half of the broth, add in the reserved porcini liquid, taking care to leave any sediment behind. Add the chopped mushrooms. Continue cooking, adding more broth and some salt to taste. Check the texture; it should still be a bit toothy when it is about done. Add water and continue cooking if necessary. Once the texture is close to done stir in the roasted squash. To finish stir in a few tablespoons of whipping cream, 1/4 cup Parmesan and a few tablespoons of chopped fresh sage. Garnish with additional Parmesan and some sage leaves, if desired.

I served this with some turnip and fennel wedges that had been tossed with olive oil, herbes de Provence, salt and pepper, and roasted in the oven along with the butternut squash. It was autumnal bliss.