Eating with the Seasons

The recent listeria outbreak in cantaloupes from Colorado reminds us of the complexities of our food distribution systems as well as the renewed interest in growing your own food. Increasingly our food comes from such far flung locales that often the grocery stores have a hard time tracing the origins. Our systems of farming and food distribution have changed more in the last 30 years than they have the last 10,000 years (see Michael Pollan’s excellent book The Omnivore’s Dilemma for more on this.) If a food didn’t exist in their time he argues don’t eat it now (Pringles anyone?) Enjoy the seasons. There is such pleasure in eating squash and all things pumpkin for the short period of time they are available. Relish the special quality of fall fruits and vegetables before moving on to winter varieties. My favorite Butternut Squash Risotto recipe is a staple of autumn dinners for friends and family alike.

Butternut Squash Risotto

•  1 large Butternut Squash
• 1 small shallot, diced
•  1 cup dry white wine
• 4 – 6 cups chicken stock
• 1 ½ cups Arborio Rice
• 1 cup grated Parmesan or Asiago Cheese
•  2 Tbl. olive oil 1 – 2 Tbl. butter
•  salt, pepper, nutmeg, rosemary as desired

Cut the squash in large chunks. Remove the seeds. Steam the squash in a covered pot until soft (about 20 – 30 minutes). Meanwhile heat the olive oil in a large sauté pan. Add the shallot and sauté until soft. Add the Arborio rice and stir until coated (the rice will absorb the oil). Next add the wine and 1 cup of stock. Allow the rice to completely absorb the liquid. Continue to add stock slowly (1 cup at a time) as rice absorbs the stock. Once Risotto reaches the desired consistency (creamy or slightly more dense) add your butternut squash (without the skin), cheese, butter and spices as desired (salt and pepper and then either nutmeg or rosemary). Serves 6 – 8 guests.