What a beautiful weekend!! What a beautiful week.
We had a stay-cation this past week, and normally I don’t do stay-cations. My theory is if I wanted to be home for a week I’ll go get sick. Basically I just think I’ll be bored… like when I’m sick. I am the worst sick person. I get so bored that I end up baking, cooking, cleaning, or doing laundry. Which just prolongs the whole “staying at home being board while I’m sick” thing.
But this year we decided no trips. We had a big year last year… Calgary stampede, Banff and a wonderful visit with my sister, installing our beautiful new pool, and then the trip to New York at New Years. So we decided we would take it easy this year.
So I reluctantly took some time off without any plans…. Well I’ll just say it… it was the best!!! I did so much stuff and yet nothing of real importance at all. Plus it was super hot, so most of my nothing/something ended up being in the pool…. Sweet!
It also gave me time to make this! I’m always reluctant to make risotto, mainly because it takes a time and technically it’s an appetizer….but not this week… all the rules went out the window. I think I actually had ice cream one morning.
And it’s totally a dinner and not an appetizer…. Make this… even if it seems like a lot of work… or just take the day off and do nothing but make this.
Bacon and Sage Butternut Squash Risotto
1 Small Butternut Squash
1 Tablespoon of Olive Oil
½ Teaspoon of Nutmeg
4-5 Strips of Bacon
1 Tablespoon of Olive Oil
3 Small Shallots
4 Chopped Fresh Sage Leaves
1 Teaspoon of Minced Garlic
1 Cup of Risotto (Short Grain Rice)
½ cup of White Wine
4 Cups of Chicken Broth
1 Tablespoon of Butter
1/3 Cup of Parmesan Cheese
Pre-Heat the oven to 350 degrees.
Take a Y peeler (you can do it with a regular peeler, but I recommend you get a Y peeler), peel off all the skin on your butternut squash. Cut the butternut squash into 1 inch cubes. I just made that sound easy.. It’s not, unless your grocery store sells it pre-cut up…. Mine does and I love this!!!
Toss with nutmeg and olive oil. Spread out on a greased cookie sheet and bake for 40 minutes.
While the butternut squash is baking, cook the bacon until crispy. When cooled chop into tiny pieces.
Remove the butternut squash from the oven and puree it with a food processor or blender. Set aside.
In a medium sauce pan, heat the olive oil. Cook the shallots, until they are translucent, about 3 minutes. Add the garlic and sage, and cook for 1 minuter.
Pour in the rice, and cook for 3 minutes, stir constantly or they will burn.
Pour in the ½ cup of wine. Stir until liquid is absorbed, about 2-3 minutes.
This is hard part…. or rather the boring part….
Pour in the chicken broth a ½ cup at a time. You have to wait for the liquid to absorb before you pour in the next ½ cup. This took me about 22 minute. You have to stir it frequently, or it will burn.
When all the liquid is absorbed, remove the pan from the heat. Add the butter, squash and Parmesan cheese. Sprinkle the bacon on top and serve.