butternut squash and sage risotto

This summer, I mentioned I was a little bummed about what I was getting from the CSA I joined.  The season at the farm I joined had been a little 'off' due to some unexpected frost and then some really really hot weather, resulting in some produce not being available, or very sparse.  Granted, this is the risk you take when joining a CSA, but I think I learned that being a part of a CSA just isn't for me.  I have to say though, the last 2 weeks of the season were pretty awesome for winter squash lovers like myself.  I had two reusable bags worth of squash (that were almost too heavy for me to carry!) which contained more varieties of squash than I even knew existed.  

After some internet searching I found out that I had acorn squash, white acorn squash, spaghetti squash, sugar pie pumpkins, delicata squash, carnival squash, kabocha squash, buttercup squash, and butternut squash.  As you can imagine, I'm trying to find every and any reason to cook with squash.  In addition, to use up as much squash without getting sick of it, I've also been baking, pureeing, and freezing lots of it too.  

Last weekend we had some friends over for dinner, and I wanted to make a simple, yet special meal.  Simple because it was on a Friday night and I had to work all day, and special because anytime friends come over for dinner it's a special occasion!  The first idea that popped in my head was a roasted chicken, and then I remembered a recipe a reader had sent me for cinnamon and chili powder rubbed roasted chicken.  I'm not posting it as an entire post since I didn't get a picture of the chicken before we demolished it, but I'm including the recipe, with my adaptations at the bottom of this post.  You seriously need to try it...it is so delicious.  

To go with the chicken, I picked this risotto, and even though risotto is a time-consuming process it gave me time to chat with Sarah while constantly stirring, and Marc and Andrew got some boy time in.  As always, the laborious task of making risotto was definitely worth it, as this turned out delicious!  I loved the saltiness from the pancetta, the chunks of caramelized butternut squash, and of course the distinct flavor from the sage.  This is a great seasonal fall dish and I would also make a great Thanksgiving side dish.  Also, this dish could easily be made vegetarian by omitting the pancetta.  

Butternut Squash and Sage Risotto

1 (2-3lb) butternut squash, peeled, seeded, and diced

2 tbsp olive oil

6 cups vegetable or chicken broth

2 shallots, thinly diced

2 oz pancetta

4 tbsp salted butter

1 1/2 cups arborio rice

1/2 cup dry white wine

2 tbsp freshly minced sage

1 cup Parmesan cheese

salt and pepper, to taste

Directions:  

Preheat oven to 400 degrees.  Toss butternut squash in olive oil, then season with salt.  Roast in preheated oven for 30-40 minutes, tossing after 20 minutes.  Set aside.  

Meanwhile, in medium pot, warm chicken broth over low heat.  

In large heavy duty saucepan or Dutch oven, heat butter over medium heat.  Add shallots and pancetta and saute for 10 minutes.  

Add the rice and stir to coat with butter.  Add wine and cook for 2 minutes. 

Add 1 cup of broth, sage, and 1 tsp of salt, and cook until absorbed, stirring constantly.  Continue adding broth, one cup at a time, stirring constantly, until all broth is added.  Remove from heat then add Parmesan cheese and butternut squash, mix well, and serve.  Enjoy!  

Cinnamon Roasted Chicken

1 whole roasting chicken (baking time will vary depending on how big your chicken is) 

2 tsp salt

2 tsp white sugar

1 tsp ground cinnamon

1 tsp chili powder

1/8 tsp cloves

1/8 tsp ginger

1/8 tsp nutmeg

1/8 tsp allspice

about 2 tbsp honey

Directions:

The night before you plan to roast the chicken, mix all ingredients together, then rub over chicken, massaging it into the skin.  Cover chicken and place in refrigerator.  

The next day, preheat oven to 425 degrees F.  Place chicken in roasting pan (or baking dish if you're like me and don't have a roasting pan), drizzle with honey and and bake in oven for 50-60 minutes for a 3 lb chicken, or 75-90 minutes for a 5-6 lb chicken, or until the internal temperature is 180 degrees F.  Let stand 10 minutes before serving.   Slice chicken onto platter and enjoy!