Field trip to Lockport, IL!

Fun to hang with Kathy and Sam and their adorable kiddos Ben and Corrine, for a real Halloweeny apple picking wagon riding comfort country kinda day. MMMmmmmm, pie oh my, caramel sauce and ice cream. And a nice dessert wine from Bonny Doon Vineyards. And good coffee. And a cooooool breeze off the patio.

SO last night, the night after the picking, we were still in fall mode, and made the best acorn squash risotto. (I'm convinced you can pretty much puree any veg, toss it in a risotto, add some vino and cheese, and odds are, it's gonna taste good!

ACORN SQUASH RISOTTO:

1 onion, chopped

1 cup risotto

2 cloves garlic, chopped fine

4 cups chix stock

1 cup pureed acorn squash (cut one large squash in half - cook one half upside down on sheet pan, puree the other)

dry white wine

1 tbsp mascarpone cheese

1/2 cup freshly grated parm, plus more to put on top

2 leaves fresh sage, diced

saute onion and garlic, then add rice, saute til translucent and rice is toasted. add wine, simmer til wine is absorbed. Add squash puree. begin to slowly add chix stock, stirring after each addition, as per regular risotto, til rice is al dente. Add cheeses, remove from heat and stir. Stir in sage. Scoop into precooked other squash half. Eat, and dig out bits of squash flesh with bits of risotto. So so good.

We ate it with asparagus and shitaki mushrooms, sauteed in butter.