Butternut Squash Risotto

Butternut Squash Risotto

With Halloween this week, I thought my Meatless Monday recipe should be pumpkin-inspired!

Pumpkins and winter squashes like the butternut and acorn varieties are both of the gourd family and can be used interchangeably in most cases.  I love the flavor of the sweet “meat” of Butternut squash.  It’s my favorite of the winter squashes. I use it in soups, salads and dishes like this one.

Risotto sounds complicated, but it is actually very easy to make. All it takes is a little patience to wait for the rice to absorb the liquid.

This is the basic recipe for making risotto. Once you have mastered this simple recipe, you can make any flavor combination you are craving.

Enjoy!

Butternut Squash Risotto

1 medium butternut squash (about 1 pound)
5 cups vegetable (or chicken) stock
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup finely chopped yellow onion (half a small onion)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper

Peel, halve, and remove the seeds from the squash. Cut it into 1/2-inch pieces. In a medium saucepan place the squash and enough water to cover by 1-inch. Over high heat, bring to a boil. Reduce the heat to medium and simmer until fork-tender, but not too soft, about 8 to 10 minutes. Drain and set aside.

In a medium saucepot over high heat, bring the stock to a boil. Reduce the heat to low.

In a large saucepot over medium heat, melt the butter and oil. Add the onions and cook, stirring, until soft, about 2 to 3 minutes. Add the rice and stir with a wooden spoon, making sure all the grains are coated. Cook until translucent, about 1 minute. Add the white wine and simmer uncovered until the liquid has almost evaporated, about 3 to 5 minutes. Add the simmering stock, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup of the stock. The risotto is done when the rice is tender, but still firm.

Stir in the cooked squash and the Parmesan cheese. Season with salt and pepper to taste. Cook until the squash is reheated and the cheese is melted, about 2 to 5 minutes. Serve immediately.

Serves 4.

Recipe from Simply Suppers by Jennifer Chandler.

Flank Steak Roulade

I love dishes that look so much harder than they are to make!  When I serve them, my guests ooohhh and aaahhh over how impressed they are with my cooking skills.  Little did they know, the dish was so simple, my daughter could have assembled it!

My flank steak roulade is the perfect example of such a dish.  It makes a beautiful presentation at the table, has a delectable combination of flavors, and is a cinch to prepare!

Here’s the trick.  You take a flank steak and place it on a cutting board. Generously season it with salt and pepper to taste, layer your favorite filling ingredients, and then roll it up like a log.  Finally, I tie it up with cooking twine to ensure it holds it shape. That’s it. See, I told you it was simple!

I prefer to brown the roulade on all sides before placing it in the oven.  I think it adds flavor and texture to the meat.

For the filling, I like to use ingredients that add flavor, texture and color.  Vibrant spinach and roasted red peppers make a statement.  French fried onions add both flavor and texture to the mix.  Mozzarella and Parmesan cheese add creaminess.

Feel free to substitute ingredients that you have on hand. Sun-dried tomatoes, artichoke hearts, sautéed mushrooms, goat cheese and fresh herbs are all delicious filling alternatives.  Worried about fat?  Omit the cheese.

This delicious dish that is much easier than it looks will definitely impress your company.

Enjoy!

Flank Steak Roulade

1 flank steak, pounded about 1/3-inch thick
Kosher salt and freshly ground black pepper
1 ½ cups fresh spinach
3/4 cup FRENCH’S® French Fried Onions
1/2 cup drained and diced roasted red peppers
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
2 tablespoons olive oil

Preheat the oven to 350 degrees.

Place the flank steak on a cutting board.  Generously season with salt and pepper. Place the spinach in an even layer over the steak. Next layer the FRENCH’S® French Fried Onions, roasted red peppers, mozzarella cheese, and parmesan cheese on top of the spinach. Roll the steak tightly into a log.  Tie with kitchen twine every 2 inches along the length of the roll. Generously season the outside of the roulade with salt and pepper.

Place the oil in a large, oven-proof sauté pan and warm over medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the roulade until well-browned on all sides, about 2 to 3 minutes per side. Place the roulade in the oven to finish cooking, about 20 to 25 minutes for medium. (If you like it more well done, leave it in longer.)

Let the roulade rest for 10 minutes. Remove and discard the kitchen twine. Slice into 1-inch thick slices and serve.

Serves 4 to 6.

Cooking Tip: Be sure to let the roulade rest for about 10 minutes before slicing. This ensures a juicy steak.

Variations: For the filling, feel free to substitute ingredients that you have on hand. Sun-dried tomatoes, artichoke hearts, sautéed mushrooms, goat cheese, and fresh herbs are all delicious filling alternatives.

Do Ahead: The roulade can be assembled and refrigerated one day in advance.