1 c risotto rice
1/2 c. white cooking wine
1 stick butter
8 oz Bellavitano cheese (or sharp cheddar, or parmesan)
4 T small capers
1 jar marinated quartered artichoke hearts
1/2 c. slivered almonds
1 medium shallot
1 c. cooked squished butternut squash
1 large acorn squash
2 c. stock (made mine with salt, parsley, bay leaf, and cracked black pepper - you can use any stock, just don't use plain water or cold water)
Feta cheese crumbles for top (optional but yummy)
Core acorn squash by cutting access through the top and hollowing out the center as though you were going to make a jack-o-lantern, slice a butternut squash in half and core. Cook both at 350 for about 40 minutes. Remove. Set acorn squash aside. Scrape butternut squash goo into measuring cup, set aside.
Prepare stock, bring to a boil, then reduce heat but let it remain at a hearty simmer. Melt 2 T butter in deep saucepan. Do not let it brown. Add chopped shallots and sautee until clear. Add the rice, stir around until rice is coated and starts to brown a bit. Add wine and stir until absorbed. Then begin adding stock one ladleful at a time, letting each ladle absorb before adding the next. Add cooked butternut squash. Add almonds. Remove from heat, cover with a lid, allow to rest about 10 minutes. Add the rest of the stick of butter, cut up into small chunks, and the Bellavitano cheese. Stir until melted. Add artichoke hearts and capers, stir in. Heat oven to 350. Spoon risotto into acorn squash, top with feta cheese, bake until feta has begun to toast/melt.
Remove from oven, serve with salad, fresh bread, and wine. Scoop out acorn squash with the risotto and eat. There will be excess risotto - easily enough to fill another acorn squash.
-Spooky
1/2 c. white cooking wine
1 stick butter
8 oz Bellavitano cheese (or sharp cheddar, or parmesan)
4 T small capers
1 jar marinated quartered artichoke hearts
1/2 c. slivered almonds
1 medium shallot
1 c. cooked squished butternut squash
1 large acorn squash
2 c. stock (made mine with salt, parsley, bay leaf, and cracked black pepper - you can use any stock, just don't use plain water or cold water)
Feta cheese crumbles for top (optional but yummy)
Core acorn squash by cutting access through the top and hollowing out the center as though you were going to make a jack-o-lantern, slice a butternut squash in half and core. Cook both at 350 for about 40 minutes. Remove. Set acorn squash aside. Scrape butternut squash goo into measuring cup, set aside.
Prepare stock, bring to a boil, then reduce heat but let it remain at a hearty simmer. Melt 2 T butter in deep saucepan. Do not let it brown. Add chopped shallots and sautee until clear. Add the rice, stir around until rice is coated and starts to brown a bit. Add wine and stir until absorbed. Then begin adding stock one ladleful at a time, letting each ladle absorb before adding the next. Add cooked butternut squash. Add almonds. Remove from heat, cover with a lid, allow to rest about 10 minutes. Add the rest of the stick of butter, cut up into small chunks, and the Bellavitano cheese. Stir until melted. Add artichoke hearts and capers, stir in. Heat oven to 350. Spoon risotto into acorn squash, top with feta cheese, bake until feta has begun to toast/melt.
Remove from oven, serve with salad, fresh bread, and wine. Scoop out acorn squash with the risotto and eat. There will be excess risotto - easily enough to fill another acorn squash.
-Spooky
