Why is it that food we cook in the Fall tends to smell better than food we cook at any other time of the year?
Fall has just begun, but those peanut butter pumpkin brownies smelled so scrumptious two days ago and the butternut squash I roasted today smelled so freakin‘ fantastic. The smell even woke Kyle up, but in a good way. He walked out of the bedroom with messy hair, sheet marks on his body and said ‘what’s that smell?‘
and I said ‘It’s your dinner.‘
Fiscalini Cheddar Risotto stuffed Butternut Squash
- 2 Butternut Squash halved and seeded
- Salt Pepper, Nutmeg
- 1/2 Onion small dice
- 1 TBS Butter
- 2 cups Arborio Rice
- 4 cups Stock chicken or vegetable
- Salt Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 cup Heavy Cream
- 1/2 cup Aged White Cheddar like Fiscalini
- Red Pepper Flakes
- Cut the butternut squash in half long ways, and scoop out the seeds. Discard the seeds and rub salt, pepper and nutmeg into the squash on both sides. Roast in a 325 degree oven for 45 minutes on both sides. This can be done ahead of time.
- Warm up your stock until very hot and keep warm on the side.
- Cut up your onion and saute in the butter until translucent and aromatic, about 5 minutes. Use a large pot.
- Add the arborio rice and stir for three minutes on low heat. Add two cups of the warm stock and let simmer until the liquid has been almost all absorbed, stirring constantly. Add another cup of stock and let simmer until absorbed. Add the last cup of stock, add your cream and seasonings. Simmer until most of the liquid has been absorbed and the risotto is al dente (you must taste this to make sure its cooked all the way, it will take around 15 minutes and will absorb around 4 cups of stock)
- Turn the heat to low, add your cheese and stir. I like to put a lid on the pot to let the cheese slowly melt. You have now made risotto!
- Scoop the risotto into the squash and bake for 5 minutes at 350 degrees. Turn the oven off and turn the broiler on high, placing the squash under the broiler until the cheese is browned and crispy (the cheese I used didn’t brown well.) Top with a red pepper flakes and nutmeg. Enjoy!
Others ways to make
A tasty dish that is both healthy and delicious, this Fiscalini Cheese Risotto stuffed Butternut pumpkin recipe will make you crave the fall season. The creamy, cheesy risotto is served in the middle of a baked butternut squash, and garnished with chopped pecans and cranberries. If you can’t find butternut squash, substitute acorn squash for the stuffed pumpkin.
To make a stuffed Butternut pumpkin, first prepare the risotto by stirring until it browns slightly. Next, add the chopped shallots, mushrooms, and goat cheese. Stir well until the ingredients are completely absorbed. Cook until the risotto is thick and creamy. Add butter to the risotto before serving.
When making risotto, a specific type of rice is required. Arborio rice is one such variety. Short-grain brown rice is another. Both of these varieties can be used. Arborio rice absorbs liquid slowly. If you use Arborio rice, your risotto will be creamy and flavorful.
Arborio rice has a creamy texture and goes well with garlic, onion, and white wine. Fresh herbs will add a warm, woodsy flavor to the dish. Vegetable broth can be store-bought or homemade. Be sure to season the dish with salt, which will bring out the flavors and keep the rice from sticking to the pan.
Tillamook Sharp Cheddar cheese shreds
In this delicious risotto stuffed Butternut Squashes recipe, you’ll find the cheeses and ricotta cheese you’ll need to make an incredible stuffed Butternut Squash dish. You can buy Tillamook Sharp Cheddar shreds at any grocery store.
This recipe uses Tillamook Sharp Cheese shreds, golden raisins and sage. The combination of sweet and savory flavors is perfect for a fall dinner. The stuffed butternut squash is delicious on its own, but leftovers make great leftovers! You can even freeze the squash halves and use them for another dish!
This risotto stuffed Butternut squash recipe uses Tillamook Sharp Cheddar cheese shreds, golden raisins, sage, and a touch of sage. It’s the perfect fall dinner, and you can serve it by itself or serve half a squash with the filling. If you have leftovers, serve them with the remaining risotto.
To prepare the risotto, prepare the butternut squash. Slice each squash in half and use a spoon to scoop out a larger portion. Fill each half with risotto and garnish with additional cranberries. Once the stuffed squash is ready, store it in the refrigerator on a baking sheet. To reheat the squash, heat the risotto on medium heat.
If you’ve never tried risotto stuffed butternut squash, this recipe is sure to appeal to your adventurous palate. The combination of bacon, cheese, and white wine make this dish an irresistible mix. To prepare this dish, cut a kuri squash in half, remove the seeds, and then cube the flesh. Place the cubes in a hot pan, and add some oil. Saute them for two minutes. Add salt to taste, and then top with a little bit of butternut squash and onion saute. Reserve some parsley for garnish.
If you’re not a fan of risotto, you can opt for an easy version. In this recipe, you’ll need a large saucepan, and a deep skillet. Heat olive oil over medium-high heat and add the sauteed vegetables. When the onions and squash are soft, add the risotto rice and cook until it absorbs all of the liquid. Once the butternut squash is cooked, reduce the heat to low and cover with a lid.