So this is definitely happening this week…

I love fall! The colours, the crisp cool air, the fact that it is squash season… and that just might be my absolutely favourite thing about it – squashes (in all their many varieties) are among my top favourite veggies. I actually don’t think I have ever met a squash that I didn’t like. There is spaghetti squash, acorn squash, pumpkin, butternut… and that is where I am stopping this list today, because I have a recipe for butternut squash that I absolutely MUST share with all of you.

This just might be the yummiest risotto I have ever discovered. With tender chunks of squash and the creamiest, most delectable sauce you have ever dreamt of pairing with rice, this recipe is a total winner for this time of year.

This recipe is best served with a yummy merlot or else try a young oaked chardonnay. Two completely different wine experiences, but they both work beautifully with this dish. Best served with a huge green salad (try adding some more interesting greens like frisee, or include some nutrient powerhouses like sprouts to pack a serious nutritional punch).

Butternut Squash Risotto:

· 1 medium butternut squash (about 2 lbs.)

· 2 tbsp. olive oil

· 1 tsp. salt

· 1 tsp. black pepper

· ½ tsp. garlic powder

· ½ tsp. dried oregano

· 2 tbsp. butter

· 2-oz. Pancetta, diced (you can use bacon if you can’t find Pancetta)

· ½ small onion (about 1 cup diced)

· 2 tsp. minced garlic

· 1½ cups arborio rice

· 3 cups vegetable stock

· ½ cup grated Parmesan cheese, plus extra for garnishing

· Chopped parsley, to garnish

· 4 eggs

1) Preheat your oven to 375°F. Line a large baking sheet with parchment paper

2) Peel the squash and remove the seeds, then dice it into small one” pieces. Put the squash in a bowl with the olive oil, salt, pepper, garlic powder and oregano. Toss gently to mix everything together. Transfer the squash to the baking pan and place in the oven. Roast for about 45 minutes or until the squash is soft when stabbed with a knife. Transfer the squash to a food processor or blender and blend on high speed until smooth

3) Bring a small pot of water to a boil for the eggs

4) In the meantime, in a large pan, melt the butter and add the pancetta. Cook for about 2 to 3 minutes, then add the diced onion. Sauté until the onions are soft

5) Add the garlic and rice. Mix well

6) Add 1½ cups of the butternut squash puree and stir

7) Over low-medium heat, gradually begin to add the vegetable stock about a half cup at a time. Stir each time until the rice absorbs the liquid and then add more stock. Taste the risotto after about 15 minutes. The rice should be almost soft to the bite and creamy (add more stock if needed and continue stirring and cooking)

8) Once the risotto is almost fully cooked, add the eggs to the boiling water. Cook for 6 minutes, then drain the pot and fill with running cold water to stop the cooking process. Peel the eggs and cut each one in half

9) Add ½ cup of the Parmesan to the risotto and stir. Add a little more stock if it seems too stiff and gently stir. Place the risotto onto your four serving dishes and place the two egg halves on each risotto plate

10)Garnish with extra Parmesan and chopped parsley