cheese

Name: Butternut Squash Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 6 cups butternut squash, peeled, seeded and diced small (1/4 inch pieces) - from 1 medium squash; 2 tbsp olive oil; 6 cups chicken stock; 4 tbsp unsalted butter; 2 large shallots, minced; 10 ounces Arborio rice (1 1/2 cups); 1/2 cup dry white wine; 1 cup freshly grated Parmesan cheese; 1 tbsp kosher salt; 2 tsp freshly ground black pepper; 1 tbsp fresh sage, finely chopped (plus more for garnish, if desired); whole sage leaves; neutral oil - enough to cover the bottom of your pan

One Pot Chicken Pasta with Creamy Sun-Dried Tomato Sauce

March 21, 2020

One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight – getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time.

We all need quick and easy recipes that we can make without much fuss. This is that kind of meal. It’s comfort food that tastes amazing, everyone will eat it without complaint and it’s really easy to make and clean up.

For me, I can’t ask for anything more.

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Baked Turkey Meatballs

January 8, 2020

Baked turkey meatballs are a quick and easy weeknight dinner. Pair these tender, juicy turkey meatballs with pasta or veggies and your favorite sauce or serve them as a tasty appetizer for your next game day party.

There isn’t anything particularly spectacular about a turkey meatball, except they are ridiculously good. I love a good meatball, like these Mediterranean lamb meatballs, because they are so versatile and I can make a big batch and freeze some for later when I’m too tired to cook.

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Aligot Recipe – cheesy mashed potatoes

November 6, 2019

Imagine the cheesiest mashed potatoes you’ve ever had. Potatoes that are so cheesy, they stretch! They are called “aligot” in French and they are amazing. You only need a handful of ingredients for this aligot recipe. These French mashed potatoes belong on your holiday table, just like classic bread stuffing.

After you make this aligot recipe, you may never want to go back to regular mashed potatoes again!

This recipe for aligot is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

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Butternut Squash Risotto

October 15, 2019

Risotto is one of those foods that demands a long, leisurely approach. It is a labor of love and shouldn’t be rushed. Butternut squash risotto is version of this dish that I come back to again and again. This fall vegetable, featured in my butternut squash arugula salad is one of our favorites.

Roasting the squash brings out it’s natural sweetness, making it even more delicious.

The whole key to risotto is the slow process allowing the creaminess of the rice to come out and that can only be achieved by taking your time. The frequent stirring and actively watching the pot can be a welcome change of pace from the frenzied dinner preparation most of us normally experience.

two bowls of butternut squash risotto with gold forks

This is comfort food on every conceivable level. On days when you need a bit of a mental break, I wholeheartedly recommend making risotto. A bit of stirring while you lovingly watch the pot of rice in front of you transform into something creamy and ethereal may be just what you need.

Some people may feel intimidated by making risotto. Don’t be – it really isn’t more than pouring in a bit of stock and stirring for the better part of the cooking.

The best part? If you have any leftover risotto, turn it into these crispy butternut squash risotto cakes!

Butternut Squash Risotto

Risotto feels like such a fancy dish, something that you would only order at your favorite Italian restaurant. It is incredibly easy to make and it is, for me, the epitome of cool weather comfort food. On a blustery winter afternoon when the wind is blowing outside and the last thing you want to do is brave the cold, this is the kind of food that is worth standing in front of the stove for.

two bowls of butternut risotto with fried sage

Before I moved to Florida, I spent many a blustery afternoon making risotto. Temperatures in NYC can be downright frigid and I am not a fan of icy temps.

When trying to figure out what I was going to make for dinner, I often opted for dishes that I could put together without leaving the house. This was how I came up with quite a few of my recipes – laziness and not wanting to brave the snow.

If you’ve been here awhile, you know this about me. I cook during storms. I made Black and Blueberry Jam during a hurricane. It gives me something to do other than being glued to the weather report.

Risotto with Roasted Butternut Squash

Butternut squash risotto can be served as the main dish, not just relegated to side dish status. It is hearty enough to stand on its own. Loaded with cubes of roasted butternut squash, this risotto is perfect for a weeknight dinner or a weekend dinner with friends.

It takes about 30 minutes for the rice to absorb the wine and stock, but the majority of that time is simply stirring. If you are making this during the week, buy precut butternut squash for convenience. It will save you a few minutes of peeling and chopping.

Before we get started, a word about the wine – when you cook with wine, it doesn’t need to be expensive, but it does need to be something you would drink. If you don’t like the wine on its own, you won’t like it in the food.

How to make risotto

As always, having everything ready to go (or your mis-en-place) will make things go more smoothly, so measure your ingredients before you start the rice.

The first step in making risotto is sautéing shallots in butter. Then you add the unrinsed rice to the pot and give it a stir.

Next, the wine goes into the pot. The aroma of white wine, shallots and butter will make your mouth water! Then, it is adding stock and stirring for a bit.

One piece of equipment that I recommend is a heavy-bottomed pot, like a Dutch oven. I have a Le Creuset Dutch oven that I adore. It is not an inexpensive pot, but it is a piece of equipment, (like a cast iron skillet) that when cared for, will last forever. These pots get handed down from one generation to the next and they are worth every penny.

What to serve with Butternut Squash Risotto:

Because risotto is a filling meal, I serve lighter drinks or dessert with it.

– Cranberry Orange Upside Down Cake

– Blood Orange White Wine Spritzer

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What do I need to make butternut risotto?

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

• heavy bottomed pot
• Chef knife
• Arborio rice – this is the exact brand I used
• Kitchen scale – this is the newer version of the scale I own and love.

Yield: 6 cups

Butternut Squash Risotto

Creamy butternut squash risotto with white wine, shallots and sage. Loaded with cubes of roasted butternut squash, this risotto is perfect for a weeknight dinner or a weekend dinner with friends.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

6 cups butternut squash, peeled, seeded and diced small (1/4 inch pieces) - from 1 medium squash
2 tbsp olive oil
6 cups chicken stock
4 tbsp unsalted butter
2 large shallots, minced
10 ounces Arborio rice (1 1/2 cups)
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp fresh sage, finely chopped (plus more for garnish, if desired)

Fried Sage Leaves

whole sage leaves
neutral oil - enough to cover the bottom of your pan

Instructions

Preheat oven to 375 degrees. Toss the diced butternut squash with the olive oil, 1 tsp kosher salt and a few turns of the pepper mill.
Lay the butternut squash out on a sheet pan lined with parchment paper in a single layer and roast in the oven for about 20 - 25 minutes until very tender and slightly caramelized.
While the squash is roasting, heat the chicken stock in a saucepan. Leave it on low heat, it needs to stay warm as you add it to the rice.
In a heavy-bottomed pot, melt the butter and saute the shallots on low - medium heat for about 10 minutes until the shallots are translucent. Add the sage and let it perfume the butter. Add the rice and stir to slick the grains of rice with the butter.
Add the wine and cook for 2 -3 minutes, then add 2 ladles of simmering stock to the pot. Season again with a little salt & pepper. We're building flavor here, so we need to season as we go...
Give it a good stir, let it simmer and keep stirring until stock is absorbed, about 5 - 10 minutes.
Check on the squash - rotate your sheet pan if necessary, remove from oven when done and set aside.
When stock has been absorbed, add in 2 more ladles and stir frequently until the stock is absorbed and rice is cooked through, but still al dente. (rice will take about 30 minutes TOTAL).
Remove from heat, add Parmesan cheese and 3/4 of the roasted squash. Stir to combine, place remaining cubes of squash on top and serve.
Garnish with fried sage leaves and extra cubed butternut, if desired.

Notes

To make fried sage leaves:

1. Add enough oil to a small sauté pan to completely cover the bottom of the pan.

2. Heat oil over medium - high heat. Add sage leaves and fry for 15 seconds.

3. Carefully turn leaves over and fry an additional 10 seconds. Remove and drain on paper towels.

Easy Bruschetta Recipe with Melon

June 5, 2019

This easy bruschetta recipe is made with fresh melon, ricotta cheese and drizzled with honey for a sweet snack. Melon bruschetta is a great appetizer for summer parties. It is light, fresh and absolutely delicious. For another sweet bruschetta recipe, check out this Apple Chutney Bruschetta.

easy bruschetta recipe with melon and ricotta cheese

This melon and ricotta cheese bruschetta is light, fresh and so easy!

Easy Bruschetta Recipe with Melon is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
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Nectarine Blue Cheese Spinach Salad

July 8, 2018

Spinach salad is my favorite way to eat this leafy green. Topped with fresh and dried fruit, a zingy dressing and a few crunchy, toasted almonds. We’ve all seen or eaten the salad with strawberries, but this spinach salad uses perfectly ripe stone fruit and tangy blue cheese. It is by far one of my all-time favorite salads and you know how much I love a good bowl of greens.

Summer time is when I really enjoy salads. The anemic tomatoes of winter are happily forgotten and replaced with gleaming, juicy, bright red beauties. The delicious, but boring cucumbers can go on hiatus along with their carrot friends.

The same ol’ stuff that routinely finds its way into your salad can go by the wayside to make room for things like stone fruit. Sometimes we are on auto-pilot and occasionally get stuck in a bit of a rut. Considering all of the amazing things available to us in the summer, this is the time to branch out and mix it up.

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Dinner Divas: Week 15 – 30 Minute Meals

July 28, 2017

30 minute meals. When I ask my people on Facebook what they’d like to see more of, that is the Number One Request. I get it, we are all busy and tired. The thought of standing in the kitchen for an hour after a long work day doesn’t appeal to many people. This week, the Dinner Divas have put together a week’s worth of 30 minute meals.

How it works: Every Friday morning, a new meal plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time.

30 MINUTE MEALS

First up this week is Pastry Chef Online’s Pasta with easy Creamy Marinara (or Vodka) Sauce. This is the perfect way to ease into the week. Check out the secret ingredient in her sauce!

Next is this amazing Korean BBQ Rice Bowl from Girl in the Little Red Kitchen. This is exactly what I crave after a long day. A few minutes the night before to prepare a marinade and the rest comes together in a snap. Bring on those spicy flavors and pickles!

The following day brings us to midweek with One Pan Greek Beef Pasta from The Chef Next Door. I love the flavors in this filling one pan meal!

Next is my Queso Fundido Chicken. Although it might be about 35 minutes from start to finish, I hope you’ll forgive the 5 minutes over the time limit because it’s worth it! Pull out some leftover rice or veggies that are hiding in the fridge and your meal is complete.

Last, but certainly not least is 15 minute Weeknight Pasta from Comfortably Domestic. This is a great recipe to have in your back pocket for those nights when you have very little time or energy.

Finally, we’ve come to the end of the week and that means dessert. This week, we have two incredible sweets to fulfill that craving.

This Salted Caramel Turtle Fudge Swirl Ice Cream is my sweet tooth’s dream. Pastry Chef Online is an ice cream genius.

The last dessert this week are Mini Walnut Cinnamon Buns. These would be a perfect weekend treat, thanks to the Chef Next Door!

Thank you for joining us this week! We hope these 30 minute meals help make the week a little easier… one meal at a time.

The Dinner Divas

Dinner Divas Weekly Menu Plan: Week 13 – Sandwiches

July 14, 2017

Sandwiches are the focus this week. They are a lunchbox staple and the ultimate “to-go” food, but they don’t need to be boring. The Dinner Divas have 5 incredible sandwiches from an open-faced tartine of wine-poached pears and gorgonzola to gorgeous layers of vegetables on hearty bread.

How it works: Every Friday morning, a new meal plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. We’ve got so much good stuff this week! I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time.

Let’s Get to the Sandwiches!

We begin the week with these adorable Mini Crab Rolls from The Chef Next Door. A little light prep on Sunday makes these even easier to get on the table at the start of the week.

Next up this week are my tartines. A tartine is a fancy open-faced sandwich. I have two recipes in one post, so you really get a bonus here! Wine-Poached Pear with Gorgonzola Dolce and Prosciutto, Fig Jam and Parmesan Tartines

Our third sandwich this week is Chicken Salad with Lemon Dill Yogurt Dressing from Comfortably Domestic. Swap the mayo for this zingy yogurt dressing and make a batch of this chicken salad tonight.

Pastry Chef Online has made a Gourmet BLT with Avocado and it is one of my all time favorite combos. If you have never put avocado on a BLT, friends, you are missing out on something delicious.

The last sandwich this week is Girl in the Little Red Kitchen’s Summer Vegetable Sandwich Bar. There is nothing boring about this and the Bulgarian feta?! Yes, please.

Now, it’s time for the extras! We have 2 different desserts this week for you that use the best of summer fruits.

First are these Cherry Hand Pies from Pook’s Pantry (me!). They are small and portable, so they are perfect for little hands and portion controlled for bigger hands, because I need that. Fresh cherry filling and a homemade crust make these the perfect summer treat.

Last up this week is this beautiful Blueberry Galette from The Chef Next Door. Rustic and filled with fresh blueberries, it’s a perfect weekend dessert.

That’s all for this week friends. Thank you for spending a part of your day with us, join us next week as we do breakfast for dinner!

Dinner Divas

How to make chicken queso fundido recipe

July 10, 2017

Queso fundido is literally “melted cheese” and has many variations, but my favorite is the traditional onions and poblano peppers. This chicken queso fundido recipe combines a dinner staple with a restaurant favorite.

Queso Fundido is one of my favorite splurge foods when we go out. It is gooey, melted cheese with caramelized onions and strips of roasted poblano peppers.

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Sausage and Potato Breakfast Casserole

May 9, 2017

A breakfast casserole is the perfect way to handle holidays. Whether it’s Mother’s Day, Christmas, Easter or even a family reunion weekend, it is the best bang for your buck. You can feed a crowd without standing in front of the stove for hours and the best part – it can be made ahead.

This last part is what seals the deal for me – getting everything prepared beforehand so you can simply slide it into the oven and go visit with your people.

Breakfast Casserole

Thank you to Idaho® Potatoes for sponsoring this post. As always, all opinions are my own.

I really enjoy making a great spread and sitting around the table for a couple of hours while sipping on coffee and picking on the bountiful feast in front of me. Mother’s Day is next weekend and if I were able to spend it with my Mom, this is what I’d make for her. If you would like to solidify your position as her “favorite”, make this for her and you’ll have it in the bag for good.

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One Pot Chicken Pasta with Creamy Sun-Dried Tomato Sauce

Baked Turkey Meatballs

Aligot Recipe – cheesy mashed potatoes

Butternut Squash Risotto

Butternut Squash Risotto

Risotto with Roasted Butternut Squash

How to make risotto

What to serve with Butternut Squash Risotto:

What do I need to make butternut risotto?