Cold Weather Yummies

It has actually dipped down into the 70's here during the day. Not exactly cold, but considerably cooler. The mornings are damp and overcast and the boys are wearing jeans instead of shorts to school. I made a pot of my Butternut Squash Turkey Chili which I had for dinner the last 2 nights. It's warm, hearty and healthy. I made it on a whim, so did not use my crockpot and it turned out fine.

I have also been getting into the Fall spirit, experimenting more with pumpkin. My son came home from school and told me about a pumpkin-pie-in-a-bowl-type dessert he made at school. He wanted me to replicate it at home, and it was pretty easy. I wouldn't say it's healthy. But hey, we all need a treat sometimes!  And, no cooking is involved!!

You'll need:
graham crackers (1-2 per serving)
1 can pumpkin pie filling
1 box vanilla pudding mix, prepared
1 can whipped cream

Prepare your pudding - the box calls for milk to whip up the pudding.....

I was very bad and used sweetened, condensed milk....

I poured out the can of pumpkin pie mix in a bowl......

And mixed it with my vanilla pudding.......

I had my helper stir it up.........

Meanwhile, I crushed some graham crackers in a plastic bag by rolling them with a rolling pin, and putting in a bowl. Then, we poured a couple spoonfuls of the pumpkin/pudding mixture on top, and added a squirt of whipped cream from the can (classy, I know).

Isn't it precious??

 A very small amount was rich, sweet and filling. This made several servings, so we shared it with Chip and ate it again the next night too. What would I do differently next time? Well, I would make a healthier version for sure. I would use 100% pumpkin, and add my own spices, I would use a non-fat milk for my pudding (I'm apprehensive about trying non-dairy milk in pudding). And lastly, I would make my own whipped cream. I made it this way because it was a weeknight and I wanted to make it easy for my son to help. It's always fun to try things and figure out a way to tweak them.I think this would also make an easy, individual serving dessert for a Fall dinner party.

What have you been noshing on lately? Does the change in the weather make you crave different foods? What fun seasonal foods do you make with your kids?

Satisfying Fall Butternut Squash Risotto

I love this time of year when I start seeing butternut squash at the Farmer's Market. I bought one over the weekend without a specific plan for what I was going to do with it. I waffled back and forth between a lasagna and risotto, and finally went with the risotto after 2 of my coworkers and my husband unanimously voted on it. 

**So I must first make a disclaimer which may make this recipe seem to take longer or have an extra step. Before I knew what I was going to do with it, I roasted it. Very simply, I cut it in half, scooped out the seeds, and placed the halves face down on a cookie sheet and cooked at 400 degrees for 55 minutes. My squash weighed about 1.5 lbs. I did not actually make the risotto until the next day. The night I roasted it I let it cool and wrapped it in foil and put in the refrigerator. I did this because I LOVE roasted butternut squash, and it turned out to make the following recipe go a little faster because I did not have to wait for the squash to soften in the pan. Peeling the squash is much easier when it is already roasted, the peel practically falls off. Greatly reduces prep time. The following recipe is how you should proceed if your squash is NOT roasted.**

Here is what you'll need:
1.5 lb butternut squash with the peel and seeds removed and cut into 1 inch chunks
Salt and pepper
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 14 oz. cans chicken broth
1/2 cup Parmigiano-Reggiano cheese
a couple dashes each of savory, rosemary and marjoram spice


*Melt butter in a large saucepan over medium heat. While its melting, take a smaller saucepan and put both cans of chicken broth in on low heat and add 1/2 cup of water

*Add the squash and some salt and pepper. Stir often until the squash starts to soften, about 8 minutes.

*Add rice into the saucepan with the squash and butter, and stir to mix it in. Pour in the 1/2 cup of white wine and cook until the wine is absorbed and nearly evaporated.

*Add a ladle of broth mixture into the the squash pan and cook, stirring until the liquid is absorbed. Continue this process, adding liquid and letting it absorb while continuously stirring for about 40 minutes.

*At this point do a consistency taste-test to see if you like it. I myself do not like my risotto firm, so I usually let mine go another 5 minutes before I add in 1/3 cup of the cheese and a bit more salt.

Serve into wide and shallow pasta bowls and sprinkle a bit more cheese when serving.

YUM. It was creamy, delicious and filling. If you make this as a main course with a salad and bread for a simple yet tasty dinner, this recipe should easily serve 4.

Enjoy!