Butternut Squash Risotto with Asparagus

Last nights dinner was a home run. I'm not even going to mess around telling you all the little things about this dish, trying to persuade you of how awesome it is. It needs no real introduction. A couple hours after dinner as Al and I were chillin' on the couch, he started to talk about the risotto. He said something to the effect of: if I were offered a bowl of ice cream, even my favorite flavor, or another bowl of that risotto....I'd choose the risotto. That says it all folks.

Learning more fun facts about me: I don't drink. This is a choice that has evolved from, in my teenage years...it's wrong, to my early twenties...I can't stand the smell, to today...I don't really see the point and don't really have any desire to. Al has an affection towards scotch. He's not all that into drinking but once in a blue moon he'll break out one of the double old fashion glasses and sip a bit.

Why am I talking about drinking? Well you see, in cooking, there are often times when a recipe calls for wine. Found often in things like cream sauces or in instances when you need to deglaze the pan. Couple the fact that we don't drink wine with me not really having the desire to have some in the house simply for cooking not knowing when and if I'll use it and you'll find we never have it. Last night when preparing to make the risotto-which called for dry white wine-I found the alternative! This person suggested that you water down a bit of juice and use a splash of vinegar. Fun fact, I have all those things!! So instead of the 1/2 cup of dry white wine that this recipe called for...I used 1/4 cup water, 1/4 cup apple juice, and a splash of apple cider vinegar. Worked great for this dish! And now I have a go to for those instances. Rather than finding a whole new recipe like I have been.

INGREDIENTS:
1 small/medium butternut squash, chopped 1/4" pieces
7 cups broth(veg or chicken) divided
4 tbls butter divided
2 teas dried sage
1 medium onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine(or sub 1/4 juice, 1/4 water, splash vinegar)
1/4 cup grated parmesan
2 strips bacon
1 bunch asparagus, ends trimmed
olive oil
salt and pepper

*In a medium stock pot, simmer the squash pieces in 1 to 2 cups of broth until tender, about 7-8 minutes. Strain liquid from squash and place the squash in a bowl and set aside. Add the rest of the broth to the pot with remaining liquid and keep at a low simmer.
*In a large stock pot, over medium heat, melt 3 tbls of the butter. Sprinkle in sage and let it wake up for a couple minutes. Add in the onion and cook until the onion is translucent, 5 minutes. Stir in the wine, and let it be absorbed before adding any broth. Might need to turn down the temp a bit, medium to medium-low.
*Add hot broth in batches, 1/2 - 2/3 cups at a time. Making sure the liquid is still being absorbed. Repeat this until all the broth is added. This process should talk about half an hour.
*While broth is being added, fry up the bacon until crisp. Remove from heat and chop into small pieces, mix in with squash you previously set aside.
*About 10 minutes before risotto is ready, drizzle olive oil over asparagus. Salt and pepper to taste. Grill on a george foreman, takes about 7 minutes.
*Once all liquid is used and absorbed into rice, add in the squash, bacon, and parmesan cheese. Stir in until well combined. After about 5 minutes add in the last tbls of butter. Once everything is melted and heated through plate up with asparagus on top. Top with parmesan cheese if desired.
*Enjoy!

Marinated Chicken with Pesto Spaghetti Squash

Remember that pesto I made the other day? Well I had some extra after our dinner Saturday. Combine that with it being the season of all things gourd. I give you Pesto Spaghetti Squash. Pretty simple, especially since I already had the pesto made, and its delicious!! Spaghetti Squash is something I've had before but never prepped myself. But I really like the idea of using the squash instead of say a different starchy side dish. The squash itself is somewhat bland. Usually served with butter and s&p if a side dish or it could be subbed for pasta and topped with some marinara sauce for a main. I paired it with some marinated chicken and then some frozen(yes, I use frozen-pre-made items from time to time)veggies to round out the meal. It was good.

INGREDIENTS:
(marinated chicken)
4 chicken breasts, skinless
1/4 cup olive oil
2 tbls lime juice
4 cloves garlic, minced
1 teas ground coriander

*Place chicken in a large ziplock bag. Add in all the other ingredients, work around all the corners of the chicken. Marinate in the fridge for at least 4 hours. Cook as desired(bake or fry-I fried in a couple tbls of olive oil in a skillet)

(pesto spaghetti squash)
1 spaghetti squash
olive oil
salt and pepper
3/4 cup prepared pesto
1/4 cup shredded mozzarella
1/4 cup parmesan, shredded or grated

*Take the squash and cut in half length wise. Take out all the gunky innards and place rind side up on a cooking sheet. Cook in a 400 degree oven for 30-35 min, depending on the size.
*In a large skillet, heat a splash of olive oil over medium heat. Shred and scoop out the cooked squash into the pan. Sprinkle on some s&p, mix. Then add in the pesto and work it through all of the squash, evenly. Finally mix in your cheeses and let everything get all ooey-gooey and melty.