Roasted Acorn Squash Risotto with Sausage, Pancetta, and Leeks

So much has happened this summer, my dear imaginary friends. I took a little break from posting to work on my show for the MN Fringe Festival, and I ended up taking a bigger break…from having a job. I was laid off from my job at Search Institute just over a month ago.

My mini summer vacation from blogging has left me with a sizable backlog of delightful – and sometimes schmancy – recipes. Once I’ve shared them all with you, I’ll likely turn my culinary focus to cooking on an unemployed lady’s budget. After I run out of surplus recipes, and until I find a new job, you can expect to find an expanding collection of recessipes here in the galley kitchen.

In the meantime, here’s one of my favorite risotto recipes. This was the main course of Handsome Greg’s birthday dinner, back in January. The recipe makes a ton, so I had leftovers for days. The fresh sage intensified in the fridge, to the extent that I mostly picked out the leaves when I reheated it. But fresh off the stove, it balanced the sweet squash and salty pork rather gently.

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