Over the weekend I decided to put all my extra winter squash to good use and make this Winter Squash Gratin recipe from the Times. I used Delicata Squash, which has a flavor described as a combination of sweet potato and corn. The recipe called for 1 1/2 pounds, so I used three smallish delicatas. I also swapped out the parsley and sage for thyme, since that’s what I had in the kitchen. I really liked the flavor mixed with Gruyère cheese, so I’d call the improvisation a success. 

delicataI’d give this recipe 3 out of 5 wooden spoons, since the time needed to prepare it isn’t necessarily worth the finished product. If I’m still left with a table overflowing with winter squash in a few weeks, I’d consider it again, though. Click through for the full rundown. (more…)

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Last night I tried out this recipe from Real Simple. Risotto can sound scary, but this recipe is super easy to follow, making it a nice way to step into the world of gooey rice. I added carrots and used two types of sweet potatoes for variety, but otherwise I followed the steps to a T and it came out really well. The stirring is demanding, so make sure you have all your ingredients prepped and ready to go in the pot before you even put the oil on. 

from RealSimple.com

from RealSimple.com

TheKitchn.com has a similar recipe for risotto with squash and sage. While I choose sweet potatoes over squash and day, I love love love the idea of serving this in a hollowed out squash. Not only will your guests be blown away with your cooking (risotto easily impresses and unique serving takes it to a new level), but it will help control portion sizes. It’s easy to get greedy with these dishes and the meal will lay like a rock in your stomach.

 

Risotto served in squash

Risotto served in squash