Roasting Butternut Squash goes a long way

I'm hoping that with some guidance from some great photographers, my blog foodie pics will resemble the food porn pics I've coveted in the past. Now, back to the food :)

If you happen to have a couple of free hours on a Sunday afternoon, I suggest roasted a couple of butternut squashes. By slicing a couple of squashes (you can leave the skin on), adding some olive oil, salt and pepper, you will be justly rewarded with some sinfully sweet vegetables.

Roast on a aluminium foil coated cookie sheet at 400C for 80 minutes. They can last at least 4-5 days in the fridge, but guaranteed you will be tended to use them all up before then.

Roasted Butternut Squash Risotto

Once you get the hang of risotto, I guarantee you will want to make this again and again. Here are few tips

1. Strong Arms. Making 1 cup of risotto isn't so bad. Making 3 cups (enough to serve 6-8 people), you'll need a very strong arm, or a relief pitcher
2. Make sure to really coat your rice with the butter/oil. This will give it a nice creamy and nutty taste later on
3. Stir stir stir on a medium low heat. You know it's time to add more stock, when you can make little canals inside your pot as you stir.

• 1 Tbsp of olive oil and butter
• 1 garlic clove minced
• 1 shallot minced (or 1/4 cup of onion)
• 1 cup of white wine
• 5 cups of vegetable stock
• 1 cup of Arborio Rice
• half of roasted butternut squash
• 1/2 cup of freshly grated parmesan or asiago cheese

1. In one saucepan, gently heat up stock
2. In another large saucepan, melt butter and heat oil over medium heat
3. Add garlic and shallot. Cook for 1 minute
4. Add risotto, toss to coat and cook 1 minute
5. Add white wine and continue stirring until almost all the moisture is gone
6. Ladle one cup of stock at a time. Allow to absorb until adding next ladle
7. Remove squash from skin and add to risotto. Stir in cheese
8. Serve hot
   

I served this risotto with a Meatless Chicken breast from PC for me (husband got the real thing). I wanted to try the Meatless Chicken on its own (no sauce or added flavours. IT does have its charm, but could use a little something. When I asked my husband to take a bite, he agreed that it was the equivalent to boiled chicken.

I also had some yummy sauted watercress. If you can, get the real stuff, not the hydroponic flavourless crap they now seem to have everywhere.For the watercress, I sauted some garlic and ginger in oil in a skillet, added the rinsed watercress and cooked until just wilted.