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Ok, the plans were not best laid: they were poorly laid. I was going to make this risotto (albeit without the clams) because it sounded so nice and cozy and risotto always feels sort of special. But I didn’t have any stock, either vegetable or chicken, and I kept putting off getting white wine. All I have is some two-year-old vermouth, which I’m hesitant to even open. So while I was making some stock and prepping the butternut squash (and getting hungrier and hungrier) I decided to use some extra bits and bobs to make something different.
1/2 c butternut squash, diced
1 leek sliced very thin
1 clove of garlic, chopped fine
~1/2 tbsp butter
olive oil
salt
pepper
pecorino romano
-Heat butter in a heavy pan (I used cast iron) and then sautée butternut squash with the garlic and leeks. Add additional olive oil as needed. I like the combination of butter and leeks, but I was reluctant to use solely butter.
-Cook until the leeks are translucent and the squash is cooked through. Serve with pasta and top with some grated cheese and fresh pepper (Victory Hop Devil optional, but oh so good).
I didn’t get my risotto, but at least this isn’t as bad as Monday, when I in fact had oatmeal cookies and beer for dinner. You lose some, but sometimes you only kind of lose some others. Oh and hey, if someone wants to try this recipe for Autumn Veggie Patties and let me know if it’s terrible or not, go right ahead.
