Build Me Up, Butternut

Growing up, I used to dread the fall. I equated fall with re-donning my helplessly nerdy backpack, and worst of all, to cafeteria lunch hour. Once the sixth period bell rang, most kids zoomed out of class, brown bag in hand or dollar bills ready and pizza-bound. Not I. I sheepishly headed towards the florescent lights and conveyer belts, found my place amongst my girlfriends of the moment, and slowly rolled back my mother’s carefully folded lunch bag. Within laid the only sustenance my picky palate would permit my poor mom to include. Accustomed to after school “snacks” of grandma’s lemon and garlic roasted chicken thighs; sliced fruit à la dad, using a surgeon’s touch; and mom’s lamb chops…well, you can see why my dismal Chewy bar and baggy of Triscuits just didn’t bring out the lunchtime smiles in me.

Nowadays, my palate remains spoiled, but my pickiness has abated. In fact, I don’t know which made mom more glad: the day I received early acceptance to college, or the day I caved and tried my first sandwich (11th grade). And with this change, fall has taken on new meaning and become my favorite season in New York of all.

Butternut squash, pumpkin, pears, apples, cinnamon, cloves, short ribs…oh, my! Before I break out into a Julie Andrews reverie, allow me to return to prose. As the weather grows chillier, an entire arsenal of fall-friendly comfort foods grows more bountiful. And no ingredient speaks fall more clearly than butternut squash. Its deep orange color adds an attractive hue to any dish, its transitional quality from sweet to savory gives it plenty of face time, and the substantial texture packed in every bite of a roasted chunk gets you through the cooler temps.

These chunks are perfect on their own, or cooled down and mixed into a spinach salad. Using the pre-peeled and pre-sliced packages that are available everywhere in supermarkets this time of year, the process couldn’t be easier. And when butternut squash chunks are folded into a simmering risotto, their added texture and color makes the dish pop. These days, my 1pm “sixth period” is worry-free, with packed-up remnants of salty-sweet butternut squash risotto…that is, if you have any.
Serves 4
1 ½ cups of Arborio rice
1 bay leaf
2 tablespoons unsalted butter
1/4 pound pancetta, diced (optional)
4 cups of store-bought vegetable stock
½ cup white wine (whatever kind you like)
1 onion, roughly chopped
1 shallot, roughly chopped
1 pound butternut squash chunks, pre-peeled and sliced into 1 inch chunks
¼ cup freshly grated parmesan
roughly chopped parsley
salt and freshly-ground pepper
½ pound deveined shrimp, tails off (optional, as garnish)

-On a sheet pan, toss butternut squash chunks with olive oil, salt and pepper. Set in a 425 degree oven and let roast for about 20 minutes. Once, done set aside at room temperature.
-On another, smaller sheet pan do the same with shrimp and let roast for about 8 minutes or until pink.
-Pour the stock into a small saucepan and set to a simmer. Add in bay leaf.
-In a large, heavy sauté pan, add in butter and pancetta and set to medium heat.
-Once butter is melted and pancetta has browned, add in onion and shallot. Using a wooden spoon, stir until translucent and cooked through but not browned. About 4 minutes.
-Add in rice, and stir with onion, until coated.
-Pour in wine and stir. Let simmer until wine is fully absorbed.
-Using a ladle, add in two ladles per addition of stock. With each round, the rice will absorb the stock and grow and become creamier.
-Once all the stock is used up, the rice will be al dente, about 20-25 minutes. Taste to check for doneness.
-Take off of the heat and add in butternut squash chunks and parsley.
-Garnish with shrimp, if desired and grated parmesan.