It feels like an eternity since my last post, and for that, I extend my sincerest apologies and deepest gratitude for your incredible patience! Life, as it often does, has thrown a delightful whirlwind my way, blending exhilarating moments with the usual hectic pace. The past week has been a testament to the beautiful chaos that comes with balancing family milestones and passion projects, and I’m thrilled to finally share some updates.

The early part of the week was a delightful blur of flour, sugar, and laughter, as I teamed up with my talented friend, Marlena of Bella Cakes. Together, we embarked on a monumental baking marathon, crafting an astounding array of cupcakes and cookies for 300 people! It was an incredible undertaking, filled with the aroma of freshly baked goods and the joy of shared culinary passion. Our cookie selection featured timeless favorites: classic chocolate chip cookies, spiced snickerdoodles, and a unique, nostalgic peanut butter and jelly cookie that brought smiles to every face. For the cupcakes, we pulled out all the stops with an indulgent lineup:

• Chocolate with Italian Meringue Buttercream: A rich, decadent classic.
• Chocolate with Peanut Butter Frosting: The ultimate combination of sweet and savory.
• Red Velvet with Cream Cheese Frosting: A velvety, tangy treat.
• Vanilla with Coconut Cream: A light, tropical twist.
• Boston Cream: A custardy, chocolate-glazed delight.

Every single treat turned out incredibly delicious, and as a happy bonus, I still have a few treasured leftover cupcakes tucked away in my freezer – a sweet reminder of a successful baking adventure!

Anticipating a Bittersweet Milestone: High School Graduation

As one busy week wraps up, another is already on the horizon, promising even more excitement and emotional moments. This coming week is dedicated to celebrating a monumental achievement for our family: our daughter’s high school graduation. The festivities kick off mid-week with the arrival of beloved family members from Rhode Island and Massachusetts, all converging to witness her awards ceremony and, ultimately, her high school graduation on Friday. We’re eagerly looking forward to the joyous reunions and the vibrant energy that family gatherings bring.

However, amidst all the excitement, there’s a definite bittersweet undertone. It truly feels like just yesterday she was a tiny tot, and now, our second child is stepping into adulthood. Time, as they say, truly flies, and while my heart swells with pride, I’m also grappling with the inevitable emotions that come with watching your children grow up and embark on their next grand adventure. I confess, I’m simply not ready for this chapter to close.

Beyond the Season: My Obsession with Roasted Butternut Squash

Speaking of transitions, let’s talk food! While my personal life navigates the seasons of growth and change, my culinary cravings sometimes march to the beat of their own drum. I know, I know – butternut squash risotto isn’t typically a spring or summer dish; it’s practically synonymous with cozy fall evenings. Yet, ever since I perfected that Roasted Vegetable Chicken Lasagna with its luscious roasted squash, I’ve been utterly and completely hooked on eating roasted butternut squash.

Seriously, it’s an obsession. It’s not just delicious; it’s downright addicting! The sweet, caramelized flavor that develops during roasting is simply irresistible. My cravings have reached such an intensity that I’ve even joked about being pregnant – though rest assured, I am not! Just a quirky, persistent hankering for this golden gourd, regardless of what the calendar says. Its versatility and comforting qualities make it a year-round favorite for me, and I find myself constantly looking for new ways to incorporate it into my meals.

Creamy Roasted Butternut Squash Risotto with Crispy Sage

My latest venture into my squash obsession led me to Kate’s fantastic blog, Centsational Girl. As a self-proclaimed risotto enthusiast, the moment I stumbled upon her recipe for butternut squash risotto, I knew it was fate. Considering my current unshakeable craving for roasted butternut squash and my long-standing love affair with creamy risotto, this dish felt like it was practically tailor-made for me. Risotto, with its incredibly creamy texture and rich flavor, is the epitome of comfort food, and adding the sweetness of butternut squash elevates it to another level. This recipe promised to be a hearty, satisfying meal, perfect for a family dinner or a cozy night in.

Roasted Butternut Squash Risotto Recipe

This recipe yields a generous portion, serving 6 people. It combines the earthy sweetness of roasted butternut squash with the creamy indulgence of classic Italian risotto, finished with aromatic crispy sage.

Ingredients:

• 1 medium butternut squash (approximately 2-2.5 lbs)
• 1 1/2 tablespoons olive oil (for squash)
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1 small onion, finely minced
• 3 tablespoons olive oil (for risotto base)
• 1 tablespoon unsalted butter
• 2 cups Arborio rice
• 8 cups high-quality chicken broth, warmed
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup plus 2 tablespoons heavy cream
• 10 fresh sage leaves, picked
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese for serving (optional, but highly recommended)

Instructions:

1. Prepare and Roast the Butternut Squash:

   Preheat your oven to 400ºF (200ºC). Begin by carefully peeling the butternut squash. A sturdy vegetable peeler works best for its tough skin. Once peeled, cut the squash into uniform 1-inch cubes. Uniform pieces ensure even cooking. Place the cubed squash into a large mixing bowl. Drizzle with the 1 1/2 tablespoons of olive oil, then sprinkle with the dried sage and dried thyme. Toss everything together until the squash cubes are evenly coated with the oil and herbs. This seasoning will infuse the squash with wonderful flavor during roasting.

   
2. Roast the Squash:

   Spread the seasoned butternut squash in a single layer on a rimmed baking sheet. This ensures maximum contact with the heat, promoting caramelization. Bake for 40-50 minutes, or until the squash is beautifully golden brown and fork-tender. Make sure to turn the squash once about halfway through the baking time to ensure even roasting. Once cooked, remove from the oven and set aside to cool slightly.

3. Prepare the Crispy Sage Leaves:

   While the squash is roasting, gently cut the fresh sage leaves into small, delicate strips. In a small skillet, melt the butter over medium heat.

   

   Add the sliced sage leaves to the melted butter and fry for approximately one minute, or until they become fragrant and crispy. Be careful not to burn them, as they can quickly turn bitter.

   

   Using a slotted spoon, remove the crispy sage leaves and place them on a plate lined with a paper towel to drain any excess butter. Set these aside to use as a garnish.

   
4. Start the Risotto Base:

   In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and cook until it becomes translucent and softened, about 2-3 minutes. Avoid browning the onion, as it will affect the final color and flavor of the risotto. Stir in the Arborio rice, ensuring each grain is coated in the olive oil. This “toasting” step helps the rice maintain its shape and absorb liquids more evenly.

   Pour in the warmed chicken broth and bring the mixture to a gentle boil. Immediately reduce the heat to a simmer, stirring frequently. Allow the rice to cook in the broth for about 15 minutes, until much of the liquid has been absorbed and the rice is partially cooked but still firm in the center.

   
5. Puree the Butternut Squash:

   While the rice is simmering, transfer the cooled roasted butternut squash into a food processor. Add 2 tablespoons of the heavy cream. Process until you achieve a smooth, creamy puree. This step ensures that the squash flavor is evenly distributed throughout the risotto and adds to its luxurious texture.

   
6. Combine and Finish the Risotto:

   Add the white wine, the remaining 1 cup of heavy cream, and the pureed butternut squash to the simmering rice mixture. Continue to cook for an additional 5 minutes, stirring continuously. The risotto should become thick, creamy, and velvety. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If the rice is not fully cooked to your liking and the mixture seems too dry, you can add a little more warmed chicken stock, a quarter cup at a time, until it reaches the desired consistency and tenderness.

   
7. Serve:

   Serve the creamy butternut squash risotto immediately, garnished generously with the crispy fried sage leaves and a sprinkle of freshly grated Parmesan cheese, if desired. The contrast of the creamy risotto with the crunchy, aromatic sage is simply divine.

   

My Honest Review: A Risotto Experiment

As is tradition here, I rate every dish I make on a scale of 1-4, with 4 being the absolute best. This particular Butternut Squash Risotto earned a respectable 2 1/2 rolling pins. While I certainly enjoyed it – it’s still a rich, comforting bowl of goodness – I found myself wishing for a more pronounced butternut squash flavor. I was a bit disappointed that the sweetness and earthiness of the squash didn’t shine through as much as I had anticipated.

My hypothesis for this subtle flavor profile points directly to the use of heavy cream. Kate’s original recipe offered a choice between half-and-half or heavy cream, and in my typical fashion, I gravitated towards the higher fat content version. Why would I even consider anything else?! Perhaps that was the critical difference. Heavy cream, while undeniably luxurious and contributing to an incredibly creamy texture, can sometimes mask more delicate flavors. Next time, I plan to experiment with half-and-half or even a blend of vegetable broth and a smaller amount of cream to allow the star ingredient to truly sing.

I also have to confess, despite the time-saving appeal of this method, I still have a strong preference for the more traditional risotto-making technique. That classic approach involves gradually adding warmed broth, about half a cup at a time, stirring constantly until each addition is fully absorbed before adding the next. While it demands more patience and continuous attention, I’ve found that this method consistently produces a risotto with an unparalleled, velvety smooth consistency and a more deeply integrated flavor. It’s a labor of love, but often worth the effort. I’m keen to try this recipe again using the traditional method and will absolutely share my findings with you.

Now, let’s talk about the fried sage leaves – oh my goodness, they were absolutely addicting! The crispy texture and concentrated aromatic flavor provided such a delightful contrast to the creamy risotto. I found myself picking them directly off the plate and wishing I had fried up at least three dozen! Okay, maybe not *that* many, but definitely more than ten. They truly elevated the dish and are a component I would highly recommend not skipping, and perhaps even doubling for maximum enjoyment. They’re also fantastic sprinkled over roasted vegetables or even pasta dishes.

Alrighty, with all this talk of food and celebrations, I’m off to a much-needed hair appointment. After that, it’s back to the kitchen for some serious prep-baking for the delightful array of dishes I’ll be whipping up when our family arrives next week for *sniffle* graduation. It’s going to be a whirlwind of cooking, celebrating, and making cherished memories.

Sending you all BIG baking hugs and mountains of delicious muffins! Stay tuned for more updates on our graduation festivities and perhaps some new recipe inspirations!