Fall into Fall–Butternut Squash Risotto

One of our favorite weekend activities is walking with the kids down to the local farmers market. We each have an agenda for the excursion: I shop for veggies, Dan gets some locally produced pickles for his lunches, and Nicholas pick out an apple then sits on a bench and gobbles it up. Farmers market shopping

Last weekend I grabbed one of my favorite fall veggies: butternut squash. It’s delicious just roasted as a side dish, or mixed into a pasta or risotto dish. One of my favorites is Butternut Squash Risotto with Sage and Parmesan from A Year in a Vegetarian Kitchen. It’s a simple dish, with very few ingredients, but is elegant enough to serve for dinner parties or special occasions. If you roast the squash ahead of time, the risotto comes together in less than 1/2 hour. I also like that it uses roasted squash, because then I simply make some extra squash for Pureed Butternut Squash for Katie.

Butternut Squash Risotto

Fall farmers market veggie dinner

Kale and polenta 2At the farmer’s market the other day, kale was in abundance. At one farmer’s stand I found red russian kale, which I’ve never tried before. The perveyor described it as sweeter than regular kale so I happily brought it home for a try. Quickly braising it with smoky bacon and sweet onions, and serving over a rich Parmesan polenta made a delicious, quick, and vitamin-filled dinner for our family. Braised kale over Parmesan polenta paired with a delicious chianti is a perfect way to eat your veggies!