I love the taste of butternut squash, but am admittedly so lazy when it comes to the actual peeling and cutting. The skin is so tough, and I get this grainy film on my hands while I'm working with it. Why is that? Does it happen to anyone else? I'm the reason Wegmans sells peeled and chopped squash all ready to go.
Anyway, a few weeks back I bought three lovely butternut squashes at the public market, with the best of intentions to make tasty dishes incorporating this seasonal treat.
And just this weekend I finally got around to slicing and dicing one of these lovelies. It felt like a huge accomplishment! Really. I couldn't let that one squash go to waste, so I made two delicious meals.
Last night's dinner was a recipe I've been wanting to try since I started seeing butternut squash for sale at the market, and it did not disappoint. I love love love gnocchi and am always looking for a new way to prepare it. I changed the original recipe a bit: substituted rosemary for the thyme, left out the chives, and used plain gnocchi instead of herb gnocchi. The house filled with savory aromas as the sage and squash sauteed, and the end product had a buttery, nutty flavor with hints of rosemary and sage.
Tonight's meal was an easy choice: I already had all the ingredients on hand. I've never had authentic risotto made by an Italian, so I'm not entirely sure I make mine with the right consistency. But it works for me, so I guess that's what matters. Without the blue cheese, this risotto would have been lacking some flavor, so the blue cheese at the end is a great addition
In light of Thanksgiving this week, I'm going to stop the squash frenzy and get ready for turkey with all the trimmings. One more day of work, then a 5-day cooking / baking / eating / shopping / seeing friends / spending time with family holiday. I could get used to this!