One of everyone’s favorite part about the fall season is the food. Pumpkins, squash, apples, cider and other savory foods are in season and it is time to get cooking!
Pumpkin Risotto mixed with Goat Cheese & Dried Cranberries
Ingredients:
- Bone broth/veggie stock (4 cups)
- Pumpkin Puree (1 cup)
- Butter (2 Tbsp.)
- Shallot (1, minced)
- Salt (1 tsp.)
- Fresh thyme (1 tsp, chopped)
- Aborio Rice (1.5 cups)
- White Wine vinegar (1 tsp.)
- Parmesan Cheese (1/2 cup, grated)
- Fresh parsley (1/4 cup, chopped)
- Nutmeg (1/4 tsp.)
- Fresh ground black pepper (to taste)
- Goat cheese crumbles (1 cup)
- Dried cranberries (1 cup)
DIRECTIONS:
- Blend together bone/ veggie broth with pumpkin puree in a saucepan over a medium heat; reduce to low and cover.
- Melt butter in saucepan (medium heat); add the shallot and salt, cook until soft (2-3 minutes). Add thyme and rice and cook for another minute.
- Add the white wine vinegar and bit of warm broth, stirring in with the rice mixture. When the broth evaporates, add more and repeat until stock is gone. Cook until rice is creamy (takes 20-25 minutes).
- Once the rice is cooked, mix in the parmesan, some parsley and nutmeg. Add salt and pepper to taste. Polish rice off with the rest of the parsley, goat cheese and dried cranberries.
- ENJOY!
**For a vegan version, substitute bone broth for veggie broth, butter for olive oil, & omit goat cheese**
WINE PAIRINGS:
- Pinot Gris
- Chardonnay
Butternut Squash Spaghetti with Sausage and Sage
Ingredients:
- Spaghetti (8 oz.)
- Top half of butternut squash (12 oz., diced)
- Extra virgin olive oil (2 tbsp.)
- Sweet Italian Sausage (8 oz.)
- Garlic (2 cloves, thinly sliced)
- Fresh sage leaves (8 count, chopped)
- OPTIONAL crushed red pepper flakes (1/4-1/2 tsp.)
- Dry white wine (3/4 cup)
- Baby kale (2 cups)
- Cream (1/4 cup)
- Whole grain mustard (1 tbsp.)
- Crumbled goat cheese (or any cheese) (2oz.)
Directions:
- Cook spaghetti.
- While spaghetti cooks, peel butternut squash & spiralize.
- Heat oil in large skillet & add sausage over medium heat (takes 6-8 minutes). Add garlic, sage, and red pepper. Cook for one minute and stir.
- Add butternut squash noodles into skillet along with white wine. Cook until noodles are tender (takes 3 to 5 minutes).
- Add the kale and toss to combine. Stir in the cream and mustard.
- Add cheese to finish and salt and pepper to taste.
