This Guatemalan curtido recipe is quick and easy. Pickled vegetables, called curtido are traditionally eaten during Easter week. For a spicier pickle, try these pickled banana peppers.
How to make a Guatemalan Curtido Recipe
vegetables
Sheet pan chicken and vegetables
Sheet pan chicken and vegetables cooks together on one pan for a super easy dinner with minimal cleanup. Meals like this are a lifesaver during hectic evenings when you need to get dinner on the table without a lot of effort. Plus, one pan meals are a great way to use up what you already have.
Also known as “clean out the fridge dinners” around here. Onions, potatoes and tomatoes are usually on hand, so you are halfway there. If you have a bell pepper sitting in the fridge, or a few carrots that are starting to look like they’ve seen better days, don’t waste them.
All of those miscellaneous bits of veggies can be chopped up and used for this simple pan roasted chicken and vegetables.
If you don’t eat meat, or if it’s a “meatless Monday”, you’re done. Otherwise, a couple of chicken breasts thrown on with the veggies and some seasoning makes this a slam dunk in record time.
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.
…Corn Fritters Recipe from scratch
Easy corn fritters from scratch are the perfect way to use sweet, summer corn.
These sweet and savory fritters are a great snack. You can use frozen or canned corn in place of fresh if it isn’t available to make corn nugget recipes. The batter is made with pantry staples like flour, cornmeal and baking powder.
…
Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is the epitome of the “cure all soup”. It is comforting and delicious, it reminds us of childhood, it is what we crave when we’re under the weather and knowing how to make a good pot of soup from scratch is a good skill to have in your arsenal. From easy lentil soup to langostino chowder, you’ll be able to create anything.
Once you master the basics of making a good pot of soup, it opens up infinite possibilities to all of the variations you can make.
Homemade chicken noodle soup isn’t exactly groundbreaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal. When it’s good, it’s really good and it possesses inexplicable magic.
A good bowl of classic chicken noodle soup can make you feel so much better when you’re not feeling your best. It satisfies your soul and can warm you to the core on a bone-chilling day.
…
Mediterranean Bowl Recipe
This Mediterranean bowl recipe is full of healthy protein and fresh vegetables. A serving of quinoa adds extra protein to this heart-healthy Mediterranean lunch bowl.
This tasty Mediterranean protein bowl recipe is a spin on my chicken meal prep bowl with a bit of added protein from the quinoa and falafel. The flavors in this bowl are simple, but also so fresh and delicious. This has become one of our new favorite lunch recipes.
…
Crockpot Chicken Vegetable Soup
This easy crockpot chicken vegetable soup is full of vegetables and lean chicken breast. A comforting and filling bowl of soup is a welcome meal any day of the week. If you love a good slow cooker meal, then this is for you!
Everything goes into the slow cooker and it simmers away while you get on with your day. This soup is as easy as it gets and you are rewarded for your patience.
…
Mediterranean Baked Chicken Thighs
Crispy, Mediterranean baked chicken thighs with vegetables is a meal everyone will love. This roasted chicken sheet pan dinner is full of Mediterranean-seasoned veggies. Baby potatoes, sweet bell pepper, red onions and cherry tomatoes are tossed with olive oil and herbs, then baked until tender and caramelized.
This delicious chicken and vegetable sheet pan dinner is ready in about 40 minutes and most of that time is hands off, the oven does the work for you.
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.
…
Wedding Soup with Turkey Meatballs
Made with extra vegetables and turkey meatballs to make it lighter, this Italian Wedding Soup recipe is a meal everyone will love. This is an easy soup recipe for weeknight dinner, plus it makes excellent leftovers for lunch during the week.
This soup comes together quickly, making it a great weeknight dinner. Make the meatballs ahead of time and this soup will be done in under 20 minutes.
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
Vegan Winter Vegetable Soup
This hearty, vegan winter vegetable soup is loaded with root vegetables. The golden, turmeric broth turns this soup the color of sunshine. Perfect for when you’re under the weather.
A handful of root vegetables, which are in season during the winter months, combined with a bright yellow-hued broth make this earthy soup a perfect weeknight dinner.
This recipe is a big batch soup, it makes enough to feed 8 people, but you can easily halve it.
…
Butternut Squash Risotto
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.
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.
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
Please share!
If you love this recipe, please give it 5 stars!
I hope you love this recipe as much as we do! Please consider rating and/or commenting.
Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 42mgSodium: 1819mgCarbohydrates: 50gFiber: 8gSugar: 10gProtein: 15g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!