Butternut Squash Risotto

Geoff and I made Butternut squash risotto tonight. Since Caroline went to bed before it was done, she didn't get a chance to try it. But it was wonderful and I think that she will like it. The most important ingredient in risotto is Arborio rice, an Italian medium-grain rice. Arborio rice has a high starch content which gives risotto its characteristic creaminess. Rice is on the menu tomorrow and Butternut squash risotto seems like the perfect seasonal rice dish. Risotto is not difficult to make but it does require patience. Risotto recipes usually call for white wine plus a soup stock (vegetable/mushroom/chicken). To make our version more kid-friendly, we replaced the wine with homemade chicken broth which doesn't have the intensity and high sodium content of commercial chicken broths. Every once in awhile I make a large pot of homemade chicken broth and freeze it in one quart yogurt containers. We used two quarts of our homemade chicken broth in tonight's risotto and it was flavorful without tasting too chicken-y.

Caroline's Lunchbox Menu, October 9: Breakfast - blueberries (frozen from Walton Orchards), pumpkin carrot muffin; Lunch - Butternut squash risotto, tofu, green beans (frozen from Titus Farm), Snacks - mixed variety of cherry tomatoes, fresh mozzarella cheese

Childcare Center Menu, October 9: Breakfast - fruit cocktail, corn muffins; Lunch - sweet and sour chicken, rice, salad, kiwi; Snacks - carrots, pretzels

Cooking with Winter Squash

Cooking with winter squash can be intimidating. And figuring out how to cut into it seems like half of the challenge. But cutting into it doesn't need to involve large knives and band aids. Before I cut into a winter squash, I take a paring knife or fork and poke holes into it and then microwave it for a couple of minutes. The number of holes and minutes varies depending on how big the winter squash is. This weekend, I bought a large butternut squash from Pooh Stevenson at the Meridian Township Farmers' Market. I love butternut squash for its meaty flesh and long, easy-to-cube neck. It is versatile, too, and can be added to soups, stews, baked goods, and pasta dishes. I probably poked about 15 holes into my three- or four-pound Butternut squash and microwaved it for two minutes before cutting into it. I steamed 1/2 cup of it for Caroline's lunch tomorrow and will use the rest of it throughout the week. My friend Robyn (who is visiting from Vancouver, Canada) cut about one pound of it into small dice for tomorrow night's dinner, butternut squash risotto. Thanks, Robyn! What I can't use will be baked or steamed, pureed and frozen in one cup portions.

Caroline's Lunchbox Menu, October 8: Breakfast - buckwheat corn pancakes, blueberries (frozen from Walton Orchards); Lunch - egg, Butternut squash, rice, zucchini; Snacks - mixed variety of cherry tomatoes, Ak-Mak crackers

I forgot to pick up this week's childcare center menu (again). I hope that Caroline's meals and snacks will be similar to what the rest of the children are eating!