I’ve literally been trying to write this post in my head for three hours. And… I just can’t.
I can’t even.
I can’t even begin to describe to you how delicious this was.
So freakin damn delicious. Yeah, I said it.
I mean you start with roasting butternut squash and apples in a mix of honey and spices. It basically caramelizes in the oven.
Did you hear me?
Caramelized squash and apples?
Even Aaron couldn’t stop picking bits off the pan before they got mixed into the risotto… and he claims to hate squash! (Although to be honest, anytime I’ve caramelized squash he’s gladly eaten it.)
And then we can just talk about risotto… I mean, it doesn’t matter how many times I make it, I just don’t really understand how it gets so creamy. It’s rice right? There’s only like a couple tbsp of butter in there. Yeah, yeah… butter = cream… and now that I’m typing that I see the cheese photo up there… Cheese and butter, I suppose that makes for some creamy-ness. I digress. (see how I just talked myself through that dilemma?) :P
And then we can just talk some more about that cheese. I added parmesan, of course. But I also added some coconut cream gouda. It’s seriously amazeballs. And the friend who bought it for me… well, let’s just say she pretty much made my day. Or week. Who am I kidding, my month! Buy this cheese. And then eat it. Except save 1/2 a cup for this recipe.
And all good recipes have wine in them, duh. (BTW, was my hubby trying to tell me something when I told him to pick up a bottle of chardonnay and he comes home with the Mad Housewife brand?) ;)
Butternut Squash, Apples, Cinnamon, Sage, Kielbasa… Are your taste buds screaming fall yet?
They should be! Fall has arrived in my house, and with this recipe it can arrive in yours too!
- 2 cups butternut squash, 1/2 inch cubed
- 2 cups apples, 1/2 inch cubed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp ground cloves
- 3 tbsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 tbsp honey
- 3 tbsp butter, divided
- 1/2 sweet onion, chopped
- 1 cup arborio rice
- 1/2 cup white wine
- 4 cups chicken stock, pre heated
- 1/2 cup shredded parmesan
- 1/2 cup shredded gouda (coconut cream gouda if you can find it!)
- fresh sage, small handful, chopped
- kielbasa (I used 8-10 ounces), sliced
- Heat oven to 400F. In a bowl mix together the squash, apples, spices, 2 tbsp olive oil, salt and pepper, and honey. Once mixed, spread on foil lined baking sheet and roast in oven for 25-30 minutes, mixing once or twice throughout. When done roasting, set aside.
- While the squash and apples are roasting, start the risotto. Melt 2 tbsp butter and 1 tbsp olive oil in pan. Add chopped onion and cook until translucent, 2-4 minutes. Add rice and stir to coat. Cook rice for a few minutes until the edges have turned translucent and add wine. Allow wine a few minutes to simmer down and absorb. Add the warm chicken stock 1/2 to 3/4 cups at a time, stirring gently to incorporate. Continue adding stock as the liquid is absorbed at a simmer (I've had this take anywhere from 20-30 minutes).
- While you are incrementally adding the stock, you can also pan fry the kielbasa slices so they are ready to add to the finished risotto.
- When the rice is ready, add 1 tbsp butter, grated cheeses, chopped sage, roasted squash and apples, and the sliced kielbasa.
- Serve immediately with a little chopped sage and grated parm on top!
- If you've never made risotto before these are great directions on the process of cooking risotto: http://www.thekitchn.com/how-to-make-risotto-at-home-cooking-lessons-from-the-kitchn-63452
And there you have it.
I did mention my husband claims he doesn’t like squash right? Did I also mention that he told me he’d fight me for the leftovers at 5 am tomorrow morning if I tried to tell him he couldn’t take them for lunch?
Unless the baby is up nursing, I think he’ll win that battle.
I’ll be making this again soon anyway! Definitely a keeper recipe!
And now my apple recipe is checked off our fall challenge list!