We tend to eat our winter squash in just a couple of different ways. We like it roasted with some honey and cinnamon. Sometimes we branch out and use maple syrup. Or I puree the cooked squash and use it in baked things like bread, muffins, cookies or cake.
But when I was recovering from my appendicitis I had lots of extra TV time. I saw an episode of Lidia's Italian Kitchen where she was doing an easier version of risotto using regular rice. One of the versions had butternut squash. So I made this last week. It was great with just a pork roast. It was our side with starch and vegetable and a different way to use the abundance of winter squash we have right now.
And Lidia was right. The consistency was more like a risotto than a regular rice side dish. Rich and creamy. And very simple, too!
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