Roasted Squash and Pancetta Risotto Perfect Combination of Sweet and Salty

Roasted Squash and Pancetta Risotto Perfect Combination of Sweet and Salty

I’ve shared my method for making risotto in an earlier post. I love that risotto is a blank canvas for whatever flavors you want to add. All you need is time, patience, and arborio rice!

This time I decided to pair two of my favorite flavors, squash and pancetta. Butternut, acorn, delicata, or whatever variety you prefer will work just fine in risotto. I chose butternut this time.

Ingredients
1 butternut squash
Nutmeg
1 package diced pancetta
Fresh sage, chopped
Butter
Olive oil
Arborio rice
White wine
Chicken stock
Chicken boullion
Onion or shallot, finely chopped
Heavy cream
Parmesan cheese

Directions

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Peel and cube squash into bite-sized pieces. Toss with olive oil, salt, pepper, and a hint of fresh grated nutmeg on a baking sheet. Roast in 400 degree oven until golden, or to desired doneness. This takes about 20-30 minutes.

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While squash is roasting, render out the diced pancetta on the stovetop until crispy. I tossed in a small handful of fresh chopped sage too. Drain off fat and save for later.

Pour stock into pan and warm it up.

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In a separate pan sauté diced shallot or onion in some olive oil and butter. Add rice and toast slightly.

Slowly add stock one ladle at a time, stirring often and allowing each ladle to absorb before adding the next.

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After the rice starts to puff up and look creamy, taste a few kernels for doneness. It should have a slight bite in the center. If it is still too raw, keep adding stock until it reaches desired doneness. Do not overcook it, unless of course you prefer mushy risotto!

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Once the rice is done, fold in the roasted squash, pancetta, a splash of heavy cream (this is optional), and a tablespoon of butter (also optional). Season with freshly ground pepper and salt to taste.

Grate some parmesan cheese over the top and serve immediately.

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Pasta with Cauliflower – Not Very Colorful – But Very Satisfying!

Pasta with Cauliflower – Not Very Colorful – But Very Satisfying!

My friends and family know how much I love to prepare pasta. I learned while in Italy that you can use nearly anything to flavor pasta so I frequently raid the fridge or pantry to come up with something new to me. My latest pasta adventure featured cauliflower.

Ingredients
1 head fresh cauliflower
1 pound pasta (any shape you like)
Olive oil
1 cube chicken boullion
3-5 cloves garlic, crushed
1/4-1/2 teaspoon red pepper flakes
1-2 cups breadcrumbs
Salt, pepper
Grated parmesan cheese

Directions

Break up cauliflower into florets and blanch in boiling water for 1-2 minutes. Drain – but keep the cauliflower water and cook your pasta to al dente in it.

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In a large, flat pan over medium heat sauté garlic, chicken bouillon cube, and red pepper flakes in a splash of olive oil. Do not burn the garlic. Break the chicken cube up with your utensil.

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Toss drained cauliflower into pan with garlic and pepper mixture. You may need to add another small splash of olive oil.

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When the pasta is ready and the cauliflower is cooked, but still firm to the bite (5-6 minutes), toss the pasta in with the cauliflower. Add some of the pasta water to moisten. While pasta is finishing up, mix some olive oil into 1-2 cups of breadcrumbs and sauté until light golden in color.

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In a large serving bowl right before you are ready to serve, mix the toasted breadcrumbs in with the pasta/cauliflower combination. Top with parmesan cheese and season to taste.

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The cauliflower really works with the pasta. It is a little too white in color. I think next time I will try this with orange, green, or purple cauliflower to add some interest.

That’s all there is to it! Quick dinner, kind of healthy, and delicious!

If you have a favorite way to serve cauliflower, please let me know. This is the season it tastes best and I am always looking for new ways to serve it up.