Butternut Risotto

Risotto comes from the Northern part of Italy and is normally a primo (first course), served on its own before the main course, however, it can also be served as a main dish for family dinners. Just remember to use the widest pan you have so the rice forms one layer, this helps it cook evenly.

Ingredients:
1 small butternut squash
6 cups vegetable stock
3 tablespoons unsalted butter or extra-virgin olive oil
2 cups risotto rice
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese, for topping
Chopped fresh parsley, for topping

Preparation:
1.) Break down the squash
- Cut the stem end off the squash, then use a vegetable peeler to remove the skin.
- Slice in half lengthwise.
- Scoop out the seeds and stringy pulp from one half.
- Reserve the other half for another use.
- Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.

2.) Cook the squash
- Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer.
- Melt the butter in a large saute pan over medium heat.
- Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes.
- Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.

3.) Make the risotto
- Stir in the rice and season with salt and pepper.
- Add a ladleful of hot stock to the rice and cook, stirring, until absorbed.
- Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste.

The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.

4.) Serve the risotto
- Transfer to serving bowls or a platter and top with Parmesan and parsley.
- Never leave finished risotto in the pan as it will keep cooking into a mush.

Roasted Butternut Squash Salad

Pumpkin, one of my favourite varieties of winter squash, is rich in potassium, fiber, and vitamin C and is wonderful roasted, used in soups or stews, or mixed with other vegetables. I roasted cubes of pumpkin for this salad and mixed it with peppery arugula greens, which I then dressed with a light maple syrup kissed light vinaigrette.

Ingredients
1 1/2-pound butternut squash, peeled and 3/4-inch diced
good olive oil
1 tablespoon pure maple syrup
salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Preparations:
1.) Preheat the oven to 400 degrees F.
2.) Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
3.) Roast the squash for 15 to 20 minutes, turning once, until tender.
4.) Add the cranberries to the pan for the last 5 minutes.
5.) While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
6.) Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
7.) Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.