Butternut Squash Two Ways

I had a large, 2-pound butternut squash left over from our Thanksgiving table decorations, so I decided to turn into two dishes: Butternut Squash Risotto (non-vegetarian) and Thick Lentil, Garlic & Butternut Stew (Vegetarian). The risotto was a perfect, warming, 'comfort food' meal yesterday afternoon after D and I scraped the snow off the car and went for mile-long swims at the gym pool, and I'm planning to serve the stew with some fish and lamb during the next few days.

Butternut Squash Risotto (serves 4)

taken from Martha Stewart's Living CookbookThe Original Classics

5 cups/1250 ml chicken stock (home-made or store bought)

1 lb./500g raw butternut squash, peeled and cut into 3/4-inch dice (about 2 cups)

2 tsp extra virgin olive oil

4oz./125g pancetta, cut into 1/2 inch dice

1 medium onion, finely chopped

1 garlic clove, minced

1 & 1/2 cups Arborio (risotto) rice

1/2 cup dry white wine

Sea salt and fresh ground black pepper

2 Tbsp roughly chopped flat-leaf parsley or tarragon

(I used a dash of dried tarragon as well as the parsley)

1. In a saucepan, combine the stock and squash; bring to a boil over medium-high heat. Reduce heat to low; let simmer (squash will not cook completely).

2. Meanwhile, warm the oil in a medium saucepan (large enough to hold the finished risotto) over medium-low heat. Add the pancetta; cook, stirring, until the fat is rendered and the pancetta is crisp, about 8-10 mins. Using a slotted spoon, remove pancetta and set aside on a paper towel to drain.

3. Add the onion and garlic to the rendered fat; cook, stirring, until translucent, about 8 minutes. Add the rice, raise heat to high, and continue stirring until the edges of the rice are translucent, 3 to 4 minutes. Add the wine; cook, stirring until the wine is absorbed, about 2 minutes. Reduce heat to medium high; season with salt and pepper. Add about 1 cup/250ml of the hot stock and squash. Cook, stirring, until nearly all the stock is absorbed. Continue adding stock and squash, about 3/4 cup (180ml) at a time. Cook, stirring, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but a little firm in the center, 20 to 25 minutes. (Some of the squash will start to disintegrate and will start to form a golden, creamy paste around the risotto). Stir in the parsley or tarragon and reserved pancetta. Serve. Note: Martha suggests topping the risotto with toasted pumpkin seeds, if desired, but I skipped this option.

Thick Lentil, Garlic & Butternut Stew (serves 4)

taken from Sonja Edridge's recipe in Waitrose's October Everyday Recipes

Note: I halved the recipe and it made 4 side dish portions

4 Tbsp mild olive oil

4 stalks celery, finely chopped

1 clove garlic, minced

5 tomatoes, roughly chopped

200g/7oz red lentils, washed

1000g/2lbs. raw butternut squash, peeled

and cut into 3/4-inch dice (about 4 cups)

600ml (2 & 1/3 cups) vegetable stock

1. Heat a large, non-stick pan with 1 Tbsp of oil. Add the celery and cook for 4 minutes, stirring, to soften, then add the garlic and cook for a further 2 minutes.

2. Add the tomatoes, lentils and butternut squash. Pour in the vegetable stock and bring to a boil. Cover and reduce to a simmer, then cook for 20-25 minutes (adding a little water if necessary) until the liquid has been absorbed and the lentils are cooked.

3. Season well and spoon into bowls. Drizzle in the remaining olive oil and serve with rustic or crusty bread. Note: I cooked the stew a little longer until it was nearly the texture of mashed potatoes and plan to serve it as a side dish, rather than a meal. You may also wish to season with salt and pepper--I did.