Butternut Squash Risotto

Ina has done it again.  This Risotto recipe is incredible.  I had it at a friend's house and was embarrassed by how much I ate.  Perfect for a fall day.

Total Time:  50 min
Prep:  10 min
Cook:  40 min
Yield:  4-6 servings

Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Directions
Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Peach Orange Smoothie

You may not think you need a recipe for a smoothie but this one is a keeper! We make it so much that I have the recipe memorized. I always keep frozen peaches so I can whip this up quickly to go with breakfast or dinner. Also, I have found that my kids drink smoothies better with a big milkshake/smoothie straw, something like this.

Peach Orange Smoothie:

2 cups good quality orange juice
1 cup peach yogurt
2 cups frozen peach slices
2 tablespoons of honey
1/4 teaspoon nutmeg

Mix together in a blender and blend until smooth.

Butternut Squash Lasagna

I made this for friends during the World Series and he proclaimed it the Kluber of lasagnas (sad!) but it really is delicious in the fall!  I found it on Food Network but added Spicy Italian Sausage.  If you exclude the sausage, it is healthier and vegetarian.

Total Time: 2 hr 10 min
Prep: 30 min
Inactive: 15 min
Cook: 1 hr 25 min
Yield:8 to 10 servings

Ingredients

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

1 lb spicy Italian Sausage (optional)
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled (a few more doesn't hurt--I buy them at World Market)
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Directions

If including Italian Sausage, brown in a skillet--can be done ahead of time and refrigerated--then follow the rest of the directions.  

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe.print.html?oc=linkback