For the Squash
- 1 small butternut squash
- olive oil
- salt & pepper, to taste
For the Risotto
- 2 tbsp butter
- 1 tbsp olive oil
- 1 bunch of leek, white and light green parts only, washed and trimmed
- 1 onion, diced
- 1 clove of garlic, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 2 cartons of organic stock (or homemade), chicken or vegetable
- handful of Parmesan cheese
Maple-Glazed Bacon with Sage
- 1 tsp olive oil
- 6 slices of Applewood smoked bacon or 4 oz, diced pancetta
- handful of fresh sage leaves, roughly chopped (the more the merrier)
- splash of pure maple syrup
- Preheat your oven to 425 F. Slice the squash lengthwise, keeping the seeds intact. Coat both halves with olive oil, season with salt and pepper, and place cut side down on a lined baking sheet. Roast for about a 1/2 hour (or more) until perfectly tender.
- Meanwhile, melt the butter and olive oil in a large pot over medium low heat. Slice the leeks into 1/2 moon shapes and add to the pot. Add the onion. Saute until the veggies are soft but not colored.
- Add the garlic and stir until fragrant, 30 seconds.
- Deglaze the pan with the wine and cook until most of the moisture is evaporated. Add the rice and stir to coat.
- Scoop out some of the flesh from the butternut squash. I used half of one of the halves to start. Add to the risotto.
- Then, add a little bit of the stock. Stir gently until the rice fully absorbs the liquid. Then, add more stock. Repeat this process until the rice has fully swelled and is tender. You may, or may not need all of the stock. Season with salt and pepper.
- While the rice is cooking, add the bacon to a non-stick pan with 1 tsp of olive oil. Cook over low heat until golden. Towards the end of cooking add the sage. Pour in the maple syrup and cook for one minute. Transfer to a paper towel lined plate.
- To serve, add a handful of parmesan cheese to the risotto along with a small pat of butter. Portion into bowls and top with the maple-glazed bacon. Enjoy!