Eating through the Fall Season

When I get to the end of the harvest season there's a bit of panic in me - did I eat enough?  Did I use the vegetables well enough?  Did I get enough fresh tomatoes?  And then the panic subsides and I'm able to enjoy the vegetables of the fall season.  The brussel sprouts, the multitude of winter squash. I was thrilled to find Butternut Squash Seed Oil @Allofoils and treated myself to some as well as picked up a great recipe with Butternut Squash.  So I thought I'd share it with you here at the end of the season.

​Butternut Squash Risotto
 
2 cups Butternut Squash peeled, seeded and diced
2 T butter
2 T Butternut Squash Seed oil (optional)
½ tsp salt, pepper to taste
¼ tsp chili powder
1 onion diced
1 ½ cup Arborio Rice
6 cups chicken or vegetable broth
¼ cup cooking sherry or white wine
1/8 tsp turmeric
½ cup parmesan shavings
1 portobello cap (optional)
parsley leaves for garnish
 
Directions:

1.  Heat broth in saucepan, keep warm
2. heat 1 T of butter and oil in large skillet.  Add squash and sprinkle with salt, pepper and chili powder.  Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart). Remove and set aside.
3. Add remaining butter and oil to the same skillet over medium-low heat.  Add onions and mushrooms.  Cook for 2-3 minutes or until onions are translusent.  Add Arborio rice and stir, cooking for 1 minute. 
4. Reduce heat to low.  Add cooking sherry/wine stirring to combine and gently stirring until fully absorbed.  Add broth cup by cup stirring gently.  Wait until broth is mostly absorbed before adding the next cup.  Continue until the rice becomes tender.  Add salt, pepper as desired. 
5. Add in the cooked squash and turmeric and stir it in gently.  Add half the parmesan shavings and stir until it’s just combined.  I added cooked lamb sausage at this point.
6. Serves 4 as a main.

 
Adapted from a recipe from All of Oils.

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One of our favourite Fall Rituals is time at the All Handmade Sale in Vancouver.  It's where we lived for 12 years and is really a home place for us.  We love returning with lots of goodies from the farm - including sauerkraut, hotsauce and veggies.  We'd love to see you there.  It's worth the trek!