The first thing I got to was cooking the butternut squash - I decided to split them in half and scoop out the huge amount of seeds inside. Then I filled each half with butter and sprinkled with sea salt and cracked black pepper. I put them in the oven at 400 degrees until all the butter was melted.
The most fun for me was all the seeds which I wasn't really expecting! I baked them with the butternut squash. I sprinkled them with garlic salt, cracked black pepper, olive oil and parmesan cheese...mmm!
Before it went in the oven it looked something like this:
And after it came out of the oven:
While the butternut was cooking I got started on the risotto. Being the first time I cooked risotto I went with a basic recipe.
You need the following ingredients:
1 cup white arborio rice
1 tablespoon Olive oil
1 large yellow onion diced
1/4 cup grated Parmesan cheese
5 cups hot chicken stock
1/2 cup white wine
Start with heating oil in a pan on medium and sauté the diced onions until translucent. Add dry arborio rice and stir...continue stirring until a white dot shows in the middle of the rice. Add white wine and stir until absorbed. Then add 1/2 of the stock and stir constantly until the stock is absorbed. Once stock is absorbed add more stock 1 ladel at a time and stir until absorbed, continue doing this until all stock is gone. This should take about 20 minutes and the rice should have a creamy consistancy when you are done. When the last of the stock is absorbed remove from heat and stir in parmesan cheese. Season with salt and pepper.
I couldn't believe that this:
Ended up looking like this:
But really my favorite out of all of it was really the pumpkin seeds, finally made it feel like fall was here: