Tag Archives: Fall

Bourbon Butternut Squash Risotto

Bourbon Butternut Squash Risotto, huh? Isn’t risotto Italian? Isn’t Bourbon…deep south? Well, yes on both counts. But that doesn’t mean they cannot be amazing together. I thought of this combination when I decided that we were going to have Butternut Squash Risotto the other night. That much was certain. We grew butternut squash last summer and have been getting them weekly in our CSA. I try to keep up, but I think we have about 10 butternut squash in our garage right now. They must be used up! We also had arborio rice in the pantry that was just waiting to be made into risotto. And being the beginning of the year, I’m newly motivated to clean out our pantry, use up stuff that has been in there too long, etc.

As I gathered my ingredients I realized that we didn’t have ANY white wine in the house (not even a bottle of 2 buck chuck chardonnay). It was cold, rainy, 5pm. All factors to make me not want to leave the house with my toddler to buy a $2 bottle of wine. I wondered if risotto could be made with any other kind of alcohol and immediately thought bourbon would be pretty tasty with butternut squash. I did a quick google search and found out that I wasn’t the first to think of this (dangit…you mean this isn’t an original idea?!). Then I texted my foodie friend to make sure I wasn’t crazy. He approved of the experiment and off I went a-cookin’.

The end result was delicious. Probably the best risotto I’ve ever made. I highly suggest you try it if you have some extra butternut squash laying around. And if you don’t want to use bourbon, I’m sure it would be very delicious regular butternut squash risotto without (or with the more traditional white wine)…this was just a very fun twist.

1 Butternut squash
Olive Oil
1 yellow onion, chopped
3 Tbsp butter
1 1/2 cups arborio rice
1/2 cup bourbon (note: most risotto recipes call for 1 cup of white wine. I reduced it to 1/2 cup of bourbon…figured a cup of bourbon would be a bit much).
6 cups chicken broth (you might need more…keep an extra couple cups on hand)
Creme fraiche (about 1/4 cup…you can omit it, or substitute cream cheese. As much as it pains me to type that.)
A good handful of shredded parmesan cheese
1 tsp dried thyme
Salt and pepper to taste

1. Preheat the oven to 400 degrees F. Cut the butternut squash in half. Remove the seeds. Lightly coat a baking dish with olive oil and place the butternut squash face down on the baking dish. Bake for 45 minutes, until a sharp knife pierces and goes into the squash easily.
2. Heat a heavy-bottom pot over medium heat (I used my Le Creuset). Lightly coat bottom of pot with olive oil. Sautee onion until it begins to “melt.”
3. In a separate pot, pour all 6 cups of chicken broth. Heat broth until it begins to simmer. Then turn down so that it stays hot, but doesn’t boil.
4. Add butter to the onions and allow it to melt.
5. Add arborio rice and stir to coat the rice with butter. Stir continuously until the outside of rice grains start to become translucent. The inside will stay white.
6. Add bourbon. Stir until bourbon cooks down to about half. Start to slowly add hot broth, one ladle-full at a time. Make sure to stir fairly continuously, but especially right after each ladle of broth goes into the rice.
7. Continue until you have no more broth. If you’re not serving immediately, save one ladle of broth to add right at the end.
8. Scoop butternut squash out from skin and roughly chop. Mix into the risotto.
9. Mix in creme fraiche and parmesan cheese. If you’ve reserved a ladle-full of broth, add it now. Crush the dried thyme over the risotto with your fingers.

Serve and enjoy!


Pulled Pork with Homemade BBQ Sauce

I’ve been meaning to post this recipe for you for quite a while now. My problem is that I keep taking pictures of the process, and then never get a picture of the plated pulled pork. It’s too good and gets eaten immediately. I’ve given up and decided to write up the post with the pictures that I have. You’ll have to use your imagination, or make it yourself to see the final reveal šŸ˜‰
The recipe for the pulled pork spice rub was sent to me by my aunt from The Joy of Cooking, which I’ve adapted a bit. The recipe for the BBQ sauce is my own. I’ve been tweaking it over the years and have pretty much perfected it, in my opinion. It always gets rave reviews, so now I am sharing it with you. Just a note, I like my BBQ sauce tangy and not so much on the sweet side. I’m told this is Texas style BBQ. If you prefer a sweeter BBQ sauce, you may need to make adjustments. If you do make it, let me know what you think and if you changed it to suit your tastes.
Pulled Pork Spice Rub: (adapted fromĀ The Joy of Cooking)
  • 3Ā Tbsp cumin
  • 1/4 cup brown sugar
  • 1/2 cup smoked paprika
  • 1/4 cup chili powder
  • 2 Tbsp ground red pepper
  • 1/4 cup salt
  • 1/4 cup groundĀ black pepper
  • A few pinches of cayenne pepper
Combine all of the ingredients in a bowl and stir it all up. I like to double the recipe and keep it in my freezer to have spice rub at the ready when I need it. I also sometimes do half regular paprika and half smoked paprika to add some extra smokiness.
Once your spice rub is ready, it’s time to rub a generous amount of it on your pork. Did I mention the type of pork to use for this? Any sort of pork roast will do. I use pork shoulder, usually, but I’ve used loin before.Place a sheet of aluminum foil on the bottom of a dutch oven, and put your rubbed down pork on top. Cover it with the lid and keep it in the fridge for at least 4 hours (or overnight).

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Meanwhile, you can start making your BBQ sauce. Here is the recipe I’ve been tweaking over the years. I haven’t changed it in a while because we really like it this way, hence why I’m finally ready to share.
Ingredients: (Note- I almost always double this so that I have some to freeze)
  • 1/2 onion- minced
  • 6 cloves garlic- minced
  • 2 cans tomato sauce
  • 1/2 can tomato paste
  • 1 Tbsp mustard
  • 2 Tbsp molasses
  • 2 Tbsp brown sugar
  • 4 Tbsp Olive Oil + a splash
  • 4 Tbsp vinegar
  • 2 tsp soy sauce
  • 2 tsp tamarind paste
  • Liquid smoke- to taste
  • Hot sauce- to taste
1. Heat a heavy bottomed pot over medium heat. Coat the bottom with olive oil and cook the onions until they begin to be translucent. Add the garlic and cook for about a minute, stirring the whole time.
2. Add the tomato sauce and tomato paste. Stir well to incorporate tomato paste.

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3. Add remaining ingredients. The tamarind paste and soy sauce are what really deepen the color of the BBQ sauce. See the shot above and the two below for comparison.

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4. Let sauce simmer for 30 minutes or so. Taste for appropriate smokiness and spiciness often and add smoke or hot sauce as needed.

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5. Back to the pork now. Preheat your oven to 325. Take the pork out of the dutch oven while you heat the dutch oven over medium heat. When the dutch oven is hot, coat the bottom with olive oil and sear the outside of the the pork until it’s evenly brown.

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6. Put all the pork back into the dutch oven, cover it with the lid, and roast it in the oven for 3 1/2 hours.

7. While the pork is roasting, you can make hamburger buns if you really want to go all out.

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8. When the pork is done, remove it from the oven, allow to cool slightly and shred with a fork, or your fingers if you can stand the heat.

9. Spoon BBQ sauce over the shredded pork and serve with hamburger buns.IMG_1549 2