Butternut squash risotto with bacon

Last weekend we bid our wistful fond fall farewells to the fine folks of the Midtown Farmers Market who feed us all summer. And thanks to a stock-up buying frenzy worthy of a crazed squirrel or prepper, we'll be eating much of the winter off the contents of our orchard rack: butternut squash, acorn squash, spaghetti squash, yams, sweet potatoes, red onions, yellow onions, red potatoes, yellow potatoes, shallots and garlic. They'll keep quite some time on the basement rack, but not forever, so I got right to work on trying out another new squash recipe.

Autumn risotto with roasted squash and crispy bacon

Adapted from “Smitten With Squash” by Amanda Kay Paa

Ingredients

½ a medium butternut squash, peeled, seeded and cut into ½-inch cubes (about 3 cups)

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon kosher salt, divided

4 bacon slices

1 cup thinly sliced leeks, white and light green bits

2 garlic cloves, minced

Leaves from 2 sprigs of thyme

½ cups Arborio rice

¾ cup white wine

5 cups broth, warmed

½ teaspoon black pepper

1/8 teaspoon cinnamon

1½ tablespoons butter

½ cup grated Parmesan cheese, divided

2 tablespoon minced fresh sage

Balsamic vinegar for garnish

Method

Toss squash with 2 tablespoons olive oil, maple syrup, ½ teaspoon salt and a generous sprinkling of pepper. Roast on a rimmed baking sheet for 30 minutes in a preheated 400 degree oven, stirring once or twice. Set aside.

Meanwhile, in a medium sauce pan, cook bacon slices until crisp. Drain on paper towels. When cool enough to handle, cut into small pieces and set aside.

Cook leeks in bacon fat over medium low heat until softened. Add garlic and thyme leaves and cook for 1 minute. Add rice and stir and cook until well coated, about 2 minutes. Add wine and cook until absorbed. Add a ladle or two of broth to just cover rice mixture. Keep stirring frequently and adding broth until all liquid is absorbed and rice is tender and creamy. Stir in squash, butter, 1/3 cup Parmesan, sage and half the bacon. Season to taste with salt and pepper. Serve garnished with remaining Parmesan, bacon and a drizzle of balsamic vinegar.

Rating: Damn fine risotto if I do say so. But really, with that ingredient list, how could it not be? Even that tiny amount of cinnamon comes through with its own note to a symphony of flavors. That's fall captured all in one bowl.