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« Spicy Chicken Sausage, Butternut Squash & Kale Stew | Main | Philly Cheesesteak »
Sunday
Oct272013

Butternut Squash Risotto with Maple Soy Glazed Salmon

I know, it has been FOREVER. I've been really busy at work and we've had a lot of visitors in October. Both mine and Mr. KMW's coworkers have questioned if we're running a bed and breakfast on the side, we're not...we just love having our friends and family visit. 

I'm going to make it up to you by posting a very yummy recipe....Creamy Butternut Squash Risotto with a flavor filled Maple Soy Glazed Salmon on top. Fall deliciousness. 

Butternut Squash Risotto with Maple Soy Glazed Salmon

Before I get to the food here's a little more detail of what we've been up to the past few weeks. 

My cousin from Missouri made a pit stop in Seattle as part of a longer trip, and we spent a rainy night watching the Sounders soccer game. Sounders games have such a fun atmosphere, we often try to fit a game in when visitors are in town.

 

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Our friend Cole visited and we hiked up to Lake Serene. It was, well...serene, one of the prettiest hikes we've been on since moving out to Seattle.

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Cole may win the award for best guest. He made us Chicken Cutlets with Prosciutto, Broccoli Rabe, Sun Dried Tomatoes and Mozzarella. It had all sorts of good flavors going on. 

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We made a trip down to the Oregon Coast to celebrate our third anniversary. I'll do a separate travel post on this trip. It was gorgeous and relaxing, I couldn't think of a better way to celebrate.

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And this weekend my college roommate (see reference of 'the shithole' in my About Me section) was in town, visiting from New York City. Mr. KMW and I met at her birthday party 7 years ago!

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It was so great to see her, catch up and put her to work as the Sous Chef in the kitchen. This is when we get to the food, Stephanie put lots of love into the constant stirring of the Butternut Squash Risotto and it paid off! 

I've been having serious cravings for Butternut Squash, so I bought one that was the size of a small child. It went into making this recipe as well as other recipes you'll see coming soon. Remind me to buy a smaller butternut squash next time, it took a ton of energy to cut that sucker up.

As I do with most of our guests visiting Seattle, I had to serve Stephanie salmon. I thought a maple flavored glaze would compliment the butternut squash well. And let me pat myself on the back, it definitely did. Not to mention it was totally easy to throw together.

Thanks for not abandoning me while I abandoned you the past few weeks. Believe it or not, that really all happened in the past month!

Ingredients
For the Risotto
2 to 3 cups of cubed butternut squash
2 tablespoons, plus 2 teaspoons olive oil, divided
1 taplespoon, plus 1 teaspoon salt, divided
1 tablespoon, plus 1 teaspoon ground black pepper, divided
3 teaspoons cayenne pepper, divided
6 cups low sodium chicken broth
1 shallot, chopped
2 cups arborio rice
1/2 cup white wine
2 teaspoons dried sage
2 teaspoons dried rosemary
2 tablespoons of butter
1/2 cup parmesan cheese

For the Salmon
2 salmon filets
1 teaspoon salt
1 teaspooon pepper
2 garlic cloves, minced
1/4 cup maple syrup
1/4 cup soy sauce

Directions
For the Risotto
Preheat oven to 400 degrees.

Place butternut squash on baking sheet, toss with 2 teaspoons olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Cook for 30 minutes, tossing around mid-way through cooking. Remove from oven and let cool for a bit. You can do this step a day ahead if you want.

Puree butternut squash in blender. If you're having trouble blending because it is too thick, add some of your chicken broth.

In a large sauce pan, whick together butternut squash and chicken broth and bring to simmer.

In a large pan, heat 1/2 tablespoon of olive oil over medium high and add shallots. Cook, stirring occassionally for about 7 minutes. Reduce heat to medium. Add remaining 1-1/2 tablespoons of olive oil, then add rice to pan. Stir rice around until it is coated in oil and cook for about 2 minutes. Stir in white wine. Once the rice soaks up the wine, add the butternut squash and chicken broth, one cup at a time. Stirring in each cup until rice absorbs the liquid before adding the next. This should take about 30 minutes. With about 10 minutes left, would be a good time to preheat the broiler for the salmon.

Reduce heat to medium low, season with sage, rosemary, remaining salt, black pepper and cayenne, and stir. Then stir in butter and parmesan and reduce heat to low.

For the Salmon
Preheat broiler (you can do this while cooking the Risotto).

Stir together garlic, maple and soy sauce in a small pan and bring to simmer. Simmer while salmon is cooking.   

Place salmon on baking sheet (I used the same one that I  used for the squash), and season with salt and pepper. Broil for 7 to 10 minutes, until salmon is cooked to your liking.

Serve Salmon on top of Butternut Squash Risotto and drizzle with the Maple Soy Glaze.

 

 

 

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