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butternut squash risotto + apple pie pockets

I talked a lot about seasonal ingredients in my Pumpkin Apple Bread post last week. In addition to pumpkin and apple, I LOVE using butternut squash throughout the fall. It has a very similar taste to pumpkin or sweet potato. Roasting it brings out it's natural sweetness and made it the perfect pair to the salty parmesan cheese in risotto. I ended my butternut squash risotto dinner with apple pie pockets for dessert. It was a lovely meal!


Here's what you'll need...
1 cup arborio rice
2 teaspoons olive oil
1 shallot minced
1/2 cup dry white wine
4 cups chicken stock
3/4 cup shredded Parmesan cheese
1 butternut squash
1 teaspoon salt
1/2 teaspoon black pepper

Here's what to do....
Peel and cut butternut squash into 1/2 inch cubes
Place on baking sheet with 1 tablespoon olive oil, salt and pepper and bake at 400 degrees for 20-25 min
Meanwhile, heat remaining tablespoon of olive oil in pot over medium high heat
Add minced shallot and cook until translucent (about 5 minutes)
Add arborio rice and stir to coat with olive oil (about 1 minute)
Add dry white wine and cook until wine is almost entirely absorbed
Add 1/2 cup chicken stock and stir until absorbed
Continue adding chicken stock 1/2 a cup at a time until all 4 cups are absorbed
Remove from heat and add Parmesan cheese and roasted butternut squash




Here's what you'll need...
1 package story bought pie crust
2 apples, peeled and cored
1/2 tablespoon flour
2 tablespoons sugar
1/2 tablespoon brown sugar
1 tablespoon of fresh squeezed orange juice
1/2 teaspoon cinnamon
pinch of nutmeg
1 egg 

Here's what to do...
Mix apples, flour, sugars, orange juice, cinnamon and nutmeg and set aside
Whisk one egg with 1 tablespoon of water and set aside
Cut pie dough into a circle, about 5 inches in diameter  (I used a bowl as a guide)
Brush egg wash on outer edge of half the circle
Place apple pie mixture on half of the dough
Fold over and use fork to press together sides
Use a cookie cutter to cut shapes out of excess dough
Place shapes on top and bake at 400 degrees for 15 minutes or until golden brown


Last but not least, the winner for my NESCAFE giveaway!
You can email me at lara.matos1@gmail.com with your shipping information. Thanks to everyone for entering. Look out for another giveaway next Monday - it's a good one!

14 comments:

  1. Oh my gosh you are such a little chef! Congrats to Tamara!

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  2. OMG this sounds absolutely incredible. I want all of it!!!

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  3. Risotto anything is my favorite meal :)

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  4. Both of these look awesome! Well done. :)

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  5. ooo thx for sharing. congrats to the winner.

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  6. Thank you, Lara!!! I'm so excited to start using it! Btw - i think I basically bookmark each and everyone of your recipes! xo

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  7. Umm YUMMY!!!!!!
    The Risotto look sso yummy i have to try that!
    And the Apple pockets wow that i def have to make.. and you made your look sooo cute!!

    ~Anya

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  8. YUM ~ I love risotto with butternut squash, I just made it recently and posted a very similar recipe ~ great minds think alike ;)

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  9. Those apple pie pockets sound AMAZING!!! I may need to make these :)

    - Sara @ Gameday Stylist

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  10. These both look super yummy! My tummy is rumbling now!!!

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  11. Butternut squash is one of my favorites too! Thanks for sharing these!! xo

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  12. YUM! both of these dishes look fantastic. i love a good risotto. xoxo jillian:: enter to win a custom canvas print!

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  13. I could eat butternut squash every day in the fall and adding it to risotto is one of my go to meals! I like adding a little prosciutto too. xo

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