BB: Butternut Squash Risotto a la F. Krueger

The Barefoot Bloggers are kicking off the month of October with Butternut Squash Risotto, a lovely fall dish, chosen by Rachel of Rachel Likes to Cook. With just a hint of saffron and an added touch of pancetta (or bacon), it is a hearty meal in itself. I love making risotto because of all the ways you can dress it up, and roasted squash is delicious mixed with the finished product.

Here’s a tip when preparing the butternut squash for this or any dish:

First, get into your best Freddy Krueger frame-of-mind.

Next, after you wash the squash, take a knife and stab poke it all over so the steam can escape. (You may drop the FK persona at this point.)

Place the squash directly on the rack in a 350°F oven and bake for 10 to 15 minutes.

Let cool until you can handle the squash. Then trim the ends, cut in half, remove the seeds, and slice or chop as desired.

The quick baking softens the outer layer of flesh and skin, making it much, much easier to cut and saving you from potential knife slips and loss of digits.

Be sure and visit the Barefoot Bloggers to see each individual rendition of this recipe, and stay tuned for more delicious treats in the coming weeks.