Somehow the last month of summer seemed to fly by in just a few days; how is it over already? Summer is my favorite season by far – the hot, humid weather, the outdoor fun, the fresh produce, the ice cream… So it’s always difficult to transition to fall, but the cooler (beautiful!) weather and amazing fall foods are definitely helping. Our CSA boxes have been a nice mixture of summer produce – tomatoes, bell peppers, green leaf lettuce – and the beginnings of fall – apples, squash.
Yesterday evening, I got started on the autumn recipes by trying a few that were new to me. (The risotto was a huge hit; the French apple tart had some difficulties, so I’ll share that one after another run.) Butternut squash risotto is a favorite of my husband, but although I’ve never made it before, I have had some practice with making risotto.
In our CSA box this week, we received a delicata squash. It’s a sweeter, more tender cousin of the butternut squash. It’s sweet flavor reminds me more of a sweet potato than a butternut squash. It was also surprisingly simple to prepare, as it is far easier to chop than some other winter squashes. I did not peel mine (on the recommendation of a googled website), but I would definitely recommend that you do. The rind was a bit tougher than I would have liked to eat, and I felt that it would take away from the risotto dish. I ended up peeling off the rind post-roasting; doable, but messy!
I began by roasting this squash in the oven, and no one would complain if you served up this roasted squash as a side dish. But there is something so fall-like and delectable about an indulgent, creamy risotto. You can definitely use any autumn squash in a risotto, if you can’t find a delicata squash. Continue reading