That's right. My (I guess you could call it ours) very own cast iron skillet (special thanks to my awesome father-in-law). It matches our tea kettle, which if you know me, you know makes me happy. I like matching. And order.
I was inspired by a new cookbook to embrace squash. So...
Butternut Squash Risotto with Kale
1 butternut squash, peeled and cubed
1 bunch kale, chopped
1 cup arborio rice
4 cups vegetable stock
1/4 cup dry white wine
1 tsp olive oil
2 cloves garlic, sliced
Sage to taste
1/4 tsp nutmeg
After peeling and cubing the squash (steam it first, it helps), I wasn't going to repeat my mistakes. So, I threw the squash in a pot with the stock to keep it warm.
I put the oil in my/our skillet, and sautéed the garlic. Side note: I was able to slice the garlic without touching it, thanks to this garlic slicer from Santa, who I also think is my mom. Sorry believers.
I added in the rice to toast, and let the wine cook off. I added in a ladle full of stock and squash. Wash. Rinse Repeat. 4 hours and a lot of sweat later, I added the kale and spices. Success! Not as mushy as last time, but, decidedly orange.