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Menu Plan for Fall II: Week 3, Sunday

Butternut Squash and Ham Risotto
Baked Apples

Cooking time: 35 minutes for menu          Cooking schedule: see below for instructions

      The first Risotto of the season and perfect for fall.  A baked apple nicely rounds out the meal.

Butternut Squash with Sage and Ham Risotto  

Total time: 35 minutes
   This is based on a recipe from the cook book 'Risotto'.   As always, the end result should be creamy, smooth, almost soup-like, never stiff.  The squash gives a bit of sweetness to the risotto and adds to the overall velvety texture... and it's a lovely color!

Butternut Squash with Sage and Ham Risotto Ingredients:

 Instructions:

Baked Apples

Total time: 30 minutes
   They perfume the house while they bake, with that wonderful 'Apple Pie' smell.  They're great as is or even better with a spoonful of vanilla yogurt or, heaven forbid, vanilla ice cream. 

Baked Apples Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan, medium saucepan, small skillet,
baking sheet

Turn oven on, 350F (175C)
Start to heat chicken stock
Peel, clean squash if needed
Chop onion, tomato
Sauté onion, tomato
Shred squash
Add squash to onion, tomato, sauté
Add rice to vegetables, sauté
Add wine to rice, stir

Core apples
Put butter, sugar, cinnamon in apples, bake
Stir rice
Add stock to rice and stir
Cut ham
Start to sauté ham, sage, stir rice
Add stock to rice, stir
Grate Parmesan, stir rice
Continue stirring, adding stock, until almost done
Taste rice, add more stock as needed
Done? Stir in ham, sage
Stir in Parmesan
Serve and eat!
Remove apples, serve