Saturday, September 21, 2013

Butternut Squashed

Once every few weeks, a friend of ours will come over and we'll all prepare this big meal together. Last night was one of those nights. The menu for the evening was butternut squash soup, roasted chicken, roasted artichokes, pumpkin risotto and an apple raspberry crisp for dessert. 

Today I was planning on sharing the butternut squash soup recipe with you, but with all the craziness that was going on, we sort of forgot one key ingredient while preparing the soup: the butternut squash. We had boiled all of the other veggies until they were soft, but we had to add the butternut squash in raw, so the texture of the soup ended up more fiber-y than creamy as intended. So once I actually get that right, I'll share it. I was a little intimidated by the prospect of having to cube the squash, but I used this tutorial and it ended up being pretty easy! Just watch your fingers. 

I also plan on sharing the pumpkin risotto with you at some point. It was my first time ever making risotto and it actually came out pretty well, if I do say so myself.

The moral of the story is, I don't have a recipe for you today, but I should have some good ones coming soon! I hope you all are enjoying your weekend!


  1. I've never made risotto either, so I can't wait to see your recipe! What a fun idea of making a big meal with a friend!

  2. I love butternut squash, but I waste so much of it when cubing it. Thanks for the tutorial link! --Becky

  3. No problem! It made it so much easier. The only parts I didn't use were the skin and the stringy insides (I even baked the seeds like you do with pumpkin seeds)!

  4. It ended up being pretty easy, just time consuming (you cannot stop stirring it the entire time it's cooking!). And it's a lot of fun, makes for a really enjoyable evening!


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