Thank god for rain gear, Muck Boots, hot coffee and butternut squash.
But I ended my day climbing up a tall latter harvesting the last apples of my favorite variety.
Sister of Fortune apples are my favorite. And today, Taylor and I wiped out the last tree.
The good news about all that apple picking is that I couldn’t help but cook up a very Fall-like dinner.
Butternut squash risotto
3 cups cubed and peeled butternut squash, divided
3 1/2 cups chicken broth
1 yellow cooking onion, minced
2 cups uncooked Arborio rice
4 slices bacon, cooked and crumbled.
Parmesan cheese for topping
Combine 2 cups squash and 2 1/2 cups water in pan. Bring to a boil. Reduce heat; simmer 5 minutes. Drain. Place squash mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer.
Meanwhile fry up your bacon. Once cooked, remove and set aside. Crumble when cool. Reserve bacon fat in pan.
Add onion and remaining squash to pan. Add oil if needed.
Add rice; cook 2 minutes, stirring constantly.
Add squash/ broth mixture 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes).
Top with parsley or cilantro, Parmesan cheese and crumbled bacon.