While I do love the traditions of a big family Thanksgiving gathering, sometimes I think about the meal I’d prepare for only a few. I’d get rid of the Turkey altogether and create dishes that clearly referenced the fall classics but very much re-invented them…
This butternut squash risotto and roasted brussel sprout dish would be absolutely perfect for the non-traditionalists out there. The flavors are immensely Thanksgiving but the execution takes on a more elegant approach. The nutty sweetness of the butternut squash pairs perfectly with the salty parmesan risotto and with the addition of the roasted sprouts for a little crunch…this dish is awesome!
Butternut Squash Risotto:
1 butternut squash trimmed and diced
2 cups arborio rice
8 cups stock (homemade, chicken, veg, whatever you prefer)
1 beer (Toasted Lager is perfect for this one)
2 cups lightly packed shredded parmesan
1 red onion
4 cloves garlic
2 tbsp curry powder
1 tbsp chili powder
1 tbsp brown sugar
1 tbsp dried oregano
1 tsp crushed red chili
Preheat your oven to 425 degrees. Meanwhile in a large mixing bowl, toss the diced butternut squash with the brown sugar, the chili powder, and one tbsp of the curry powder. Season with salt and pepper and roast for 35 minutes until slightly charred and cooked through.
Meanwhile prepare your risotto. In a large stock pot, saute the diced red onion, minced garlic, and the crushed red pepper flakes until translucent. Add the rice and saute for an addition 3 minutes stirring the whole time. Add the remaining curry powder and the beer and stir until the rice has absorbed almost all of the liquid. At this point begin ladling in the hot stock in small quantities. Stir often and only add more stock when the rice has absorbed almost all that was previously added. Towards the end of this process begin tasting. The rice should be creamy but not mushy. Before serving add the parmesan cheese and the roasted butternut squash, season with salt and pepper and enjoy!