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
Adapted from a recipe from All of Oils.
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