Mashed Butternut Squash

I know I haven't updated in ages after promising to do so. Typical. Not that I haven't been cooking or cooking Ina dishes, or anything like that! This time I was just too lazy to document it.

But on this day, I am feeling sort of Fall-ish, even though its August. It's a chilly August day. I'm dying for some Fall! Pumpkin Spice Latte, apple fritters and scarves. FALL.

I had this butternut squash I bought, intending to make risotto with it, but instead I decided to make this mashed butternut squash recipe since it sounded so good.

Here is the mise en place:


Not too many ingredients. But note how it includes butter. Ahhh...

Squash, meet my Shun. Prepare to die.


Now, that I've dismembered my squash, it is time to roast it.... alive!!!11!!


Okay, this is a really weird, grim road I've gone down. Back to squash just being squash. Here's the roasted squash.


Now, Ina's instructions are to blitz the squash in a food processor. I'm going to do as told, but honestly, the squash is so tender that you can easily mash it with ricer, or a potato masher. I'm guessing that the food processor will make it more into a puree than a mash. I've added in the half and half and seasonings.


And here's the mash. So far so good.


Keeping it warm while I prep the rest of dinner. Man, that is really orange! What happened to the white balance on my camera? Damn my counter for making everything avocado!


The review:
Excellent. I thought the mash might be a little grainy or lumpy since it was in the processor, but it wasn't. It was really smooth and nice. You almost don't need the brown sugar since the squash itself it kind of sweet, but it does caramelize the squash and helps it to brown up. I would definitely make this again since it was easy. I could also see this becoming a really good start to a twice-baked squash recipe. So good.

Saffron Risotto with Butternut Squash

I love butternut squash. I love risotto. Mix 'em up, add some heat and you've got a lovely meal.

First up, gather all those ingredients together:


I love risotto because it's very versatile. You can stick in some frozen peas, leftover red or white wine, chicken and it still comes out delicious. I especially love butternut squash, so this recipe was something I knew I'd like.

The first step is to roast the squash. I know Ina enjoys roasting her vegetables and I tend to agree. Roasting the vegetables really brings out the sweetness and magically makes it taste better Don't ask me how - I think it has to do with caramelized sugars blah blah.

Here's the squash before it goes in the oven. Pay no attention to the rather poor knife skills. They're pretty much all the same size though.


About 40-45 minutes later, here is the roasted squash. I must tell you. I could eat this right out of the pan -- and I have. The squash has a little but of olive oil, salt and pepper on it and it's really delicious. Squash isn't very popular in Hawaii, so I didn't have it until I came to college. All those years, wasted!



Next up, risotto! Now, Ina's recipe calls for pancetta. Gotta confess: I'm not that big on pancetta. I feel like I should like it, but whenever I have it, I miss the smokey flavor of regular old bacon. Not that I'd turn it away, but I use bacon in my cooking instead. Ina also mentions that if you can't find pancetta, bacon is perfectly fine to use, so I feel like I've stuck to the recipe. God, whenever you can add some bacon into a dish is a good day.

Here's the shallots and bacon sauteing in some butter and olive oil. I can't hear you right now arteries.


And throw in the rice, wine and stock.


Confession: I don't stir my risotto constantly. Honestly, I've stood there stirring it for 25 minutes straight and I've stirred it every 7 minutes or so to prevent the rice from sticking. It doesn't seem to make a whole lot of difference in the end product. Since I'm usually making a salad or cleaning up dishes while something is on the stove, I'm happy I don't have to pay it such close attention.

Rachel Ray mentioned a few times on 30 Minute Meals that risotto takes about 22 minutes give or take to cook. She's right. Mine always ends up taking about 25 minutes. Here it is. The saffron has turned it a light yellow, despite my pot and lighting making it look a bit green.


Finish it off the heat with a little bit of cheese and there you go:


The review:
Very good! The squash is lovely and a good texture. It's very soft, but not soft enough so that it falls apart and tastes like babyfood. The saffron adds a nice color to the risotto, but I can't really taste it. The bacon is nice of course. I really don't know if I'd like the dish as much if it had pancetta in it. I think the smokey, salty bacon pairs well with the sweet squash. Joel liked it as well and went back for seconds, a sure sign that he likes it.

Anyway, it's a good start!