by Megan Winfrey

Fall is by far my favorite season. I used to say summer, back before full-time jobs and motherhood, when summer meant days of endless swimming and sunbathing and late nights under the stars with friends. These days, the reality of rabid mosquitos and scorching hot playgrounds has me stretching out my neck towards fall, desperate for its arrival. My recipe this week is a fall favorite, I just couldn't help myself. And I can't wait to make it again throughout the season, because it is just that delicious.

Butternut Squash Risotto with Crispy Prosciutto

• 2 small or 1 large butternut squash, peeled, seeded, and diced
• 3 tbs. butter
• 1 tbs. olive oil
• 1/2 an onion, diced
• 1/2 tsp. chili powder
• 1/2 cups arborio rice
• 5-6 cups chicken stock
• 1/4 tsp. turmeric
• salt and pepper, to taste
• 8 slices of prosciutto, torn in half lengthwise

 

Heat the olive oil and 1 tbs. butter in a large skillet over high heat. Add the butternut squash and season with salt, pepper, and the chili powder. Cook, turning gently, until the butternut squash is golden brown and tender but not falling apart. Remove to a plate and reserve for later.

Add the chicken stock to a saucepan and put over low heat. Keep warm until ready for use.

To the same skillet, add 2 tbs. butter over medium low heat. Add the onions and cook until translucent, about 3 minutes. Add the rice and stir, cooking for 1 minute. Reduce the heat to low. One cup at a time, begin adding the warm broth to the pan. Continue stirring gently until all of the liquid is absorbed before adding the next cup. Add salt and pepper as you go. Test the rice after 5 cups of broth, it should be tender but still have a little bit of bite. Add another cup of broth if necessary.

While the rice cooks, crisp the prosciutto. Heat the oven to 375ºF. Line two baking sheets with parchment paper and lay the prosciutto out evenly with 1/2" of space between. Bake until the fat is golden, about 15 minutes. Rotate the pans halfway through. When done, drain on paper towels and set aside.

When the rice is done, add the butternut squash and turmeric, toss to combine. Taste and add salt if necessary.

Serve immediately, with the crispy prosciutto right on top.