recipe: seasonal thanksgiving side dish

Looking for another side dish that would be perfect for your Thanksgiving meal? Here's one that pairs a winter squash with an all time Thanksgiving original, rice.


buttercup squash risotto

2 Tablespoons olive oil
4-5 medium-large sized shallots, diced
3 garlic cloves, minced
a few sprigs of fresh thyme, chopped
1½ washed arborio rice
6-7 cups of stock, plus more if needed
1/2 cup white wine - substitute with: ½ cup of stock with 1 teaspoon of lemon or lime juice added
1 Tablespoons butter
¾ cup grated parmesan cheese
½ cup cream, or half and half
2 cups buttercup pureé
2½ Tablespoons fresh parsley, chopped
salt and pepper


one of my favorite parts of risotto

Heat the olive oil in a large saucepan on medium high heat. Add the shallots, salt, and pepper cooking until the shallots are clear. Add the garlic and thyme, until aromatic. Add the rice, stirring well so it's all incorporated.

Cook for a few minutes until the rice becomes clear in color, be sure to stir constantly so the kernels do not brown. Add in the white wine, and stir until it is completely absorbed. Add ½ cup of the broth and stir until it is almost absorbed entirely. Keep adding ½ cup of the broth at a time, continually stirring after each addition and repeating until the rice is tender, but slightly firm when you bite it. Also referred to as al dente. Add in the cream, and parmesan cheese until combined, and remove from heat. Stir in the butter until melted, then add the puree and parsley. Add salt and pepper to taste.



You can garnish with freshly grated parmesan cheese, a pinch of ground cloves, or fresh parsley.


Jj