Autumn Supper

I planned supper in my head on the way home the other night: cooked white beans in the fridge, a small butternut squash in the cupboard, and a bunch of tiny turnips - greens detached but in a bag with them - in the fridge. That sounded like the makings of a good autumn supper.

I went outside to pick some thyme and rosemary, then started dinner.

I gently warmed some garlic in a covered skillet with butter while I peeled and diced the tiny squash. I added the squash to the pan with a splash of white wine, covered and let it braise until tender, about 20 minutes. I stirred it occasionally to make sure the squash wasn't sticking.

I put the beans in a covered pot with a little water over low heat. While they warmed, I puréed about 2 tbsp of rosemary, 1 tbsp of thyme, a small clove of garlic and a good glug of olive oil in the blender. I added a little water to thin the sauce, then poured it in with the beans. The piny aromas stimulated our appetites.

I turned to the turnips, which turned out to be watermelon radishes. You can see how I cooked them here.

It was a lovely dinner - a contrast of flavors and colors: orange, buttery squash; sharply aromatic beans; and peppery green and red radishes.

Butternut Squash Risotto

We harvested our two ripe honeynut squash yesterday, and turned them into this delicious risotto for dinner.

I don't think I've ever eaten such fresh winter squash — 3 hours from garden to table — and they were sweet and yummy.

In the past I've made this risotto with older butternut squash and it was great too.

Of course, it is hard to go wrong with risotto, especially if you use excellent vegetable stock.

Butternut Squash Risotto

1/2 cup finely diced onion

3/4 lb butternut squash, peeled, seeded and chopped in 1/2" pieces (about 1 3/4 cups)

1/2 tbsp butter

1/2 tbsp olive oil

1 cups arborio rice

1/4 cup white wine

3-4 cups vegetable stock

1/4 tsp salt

1/8 tsp ground white pepper
few grinds black pepper

1/4 cup parmesan

Melt the butter and olive oil in a skillet over medium heat. Add the diced onion and squash. Cook over medium heat until the onions are translucent.

Bring the stock to a boil and keep it warm over low heat in a covered saucepan.

Add the arborio rice to the onions and squash and let it toast slightly, stirring a few times, about 3-5 minutes. Stir in the salt and white pepper.

Add the white wine. Stir a few times until it is evaporated. Add a ladleful of stock. Stir. Let the stock absorb into the rice, then add more stock. Keep adding stock, stirring, and letting it simmer until it's absorbed by the rice. Then add more.

When the rice is tender, add a few grinds of black pepper and the parmesan, and serve.

Serves 2-3