roasted butternut squash and sweet potato risotto

I'd like to tell you that Fall has hit New England. I'd like to tell you that we are currently enjoying the foliage of a perfect New England mid-October in all its glory of fiery reds, glowing oranges, and radiating yellows. And while there have been glorious moment, the weather is hell bent on keeping with some of the most unusual weather I've seen in the past year, it snowed yesterday. Seriously, it snowed. At this point I think the best chance the weather men of New England have at predicting the weather is to throw darts. Just wish the bulls-eye wasn't "perfect fall like weather".

So I had this dish all planned out to compliment the vibrant colors I love so much but it turns out I should have made New England clam chowder instead. It features some excellent Fall veg but don't feel confined to make it only on those perfect Fall days. Like the USPS, it works rain, shine, snow, sleet, or cats and dogs.

Roasted Butternut Squash and Sweet Potato Risotto

1 hefty butternut squash, peeled and cubed in 1 inch pieces
1 large sweet potato, peeled and cubed in 1 inch pieces
1 tbsp. fresh thyme
olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups arborio rice
1 cup white wine
5-6 cups low sodium chicken stock
1 cup Parmesan cheese, grated
1/2 cup peas (optional)
salt and pepper

Step 1: Pre-heat oven to 400. While the hot box is heating up, make Q*Bert excited and cube that butternut squash and sweet potato. 1 inch pieces will do but the trick is to make all the pieces relatively similar in size. This way they will roast evenly. Toss with 1 tbsp. olive oil, 1 tsp. salt, 1 tsp. pepper, and 1 tbsp. fresh thyme.

Step 2: Thinly cover a large baking sheet with non-stick spray. Spread squash and potato mixture evenly on baking sheet. Roast in oven for 30-45 minutes until squash and potatoes are fork tender. That said, you don't want them to be mush so being slightly on the underdone side is not a bad thing here.

Step 3: Make the risotto while the squash and potatoes are roasting. In a pot warm 5-6 cups chicken stock (veggie stock works too). In a second, larger pot, heat 2 tbsp. olive oil over medium-high heat. Add 2 minced garlic cloves and 1 chopped onion. When onion is translucent (about 5 minutes), add 2 cups of arborio rice. Turn to coat in oil. Add 1 cup of white wine. Let simmer and reduce by about half. Much of this liquid will be absorbed by rice. Add one ladle warmed chicken stock. Wait until liquid is nearly absorbed before adding another ladle full. Repeat this process until rice is tender ... like a cooked pasta ... this is risotto. For more "soupy" risotto, add some liquid. The Brawny dude doesn't have anything on this stuff when it comes to the amount of liquid it can hold.

By this time, the squash and potatoes are done. Remove from the oven. Add almost 1 cup of Parmesan cheese (saving some to sprinkle on top) to risotto followed by squash and potatoes. Toss gently to mix. Salt and pepper to taste.

To add a little green, toss in 1/2 cup frozen peas.