Comments on: Butternut Squash & Leek Risotto

By: Michelle

Michelle — Thu, 12 Nov 2020 15:45:25 +0000

Hi! How do you think this recipe would be with other types of squash? I have acorn and delicata on hand and want to make something like this with them 🙂

By: Katharina

Katharina — Thu, 03 Oct 2019 14:34:26 +0000

Great recipe, very well-balanced and perfect for fall! I roasted half of my squash in the oven with sage, salt, and pepper instead of cooking it and added air-fried parsnip chips on top as well and it tasted absolutely delicious!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 08 Jun 2017 01:19:53 +0000

In reply to Daniella.

I’m so glad you enjoyed the risotto! Thank you for letting me know that it worked out with frozen butternut squash – that’s so convenient 🙂

By: Daniella

Daniella — Tue, 06 Jun 2017 17:53:34 +0000

We just made this for dinner the other night and it was delicious! Such a great combo. We used frozen organic butternut squash cubes and they worked great. Also, bought your book yesterday – excited to read through!

By: Adele

Adele — Mon, 20 Jul 2015 09:39:19 +0000

I love this recipe, and would love even more to use it in an article for a school project. I was wondering if you could answer a few questions about it for me. What is its nutritional value? also how much roughly would it cost to make per serve? do you have any tips about switching ingredients to meet dietary requirements of others?
Also another thing would you please give me permission to use your photos in my article, they are so artistic and I would hate to try and photograph myself and not look as amazing. Just incase you were wondering this wont actually be published, it it purely for a school assessment.
Many thanks in advance 🙂

By: Adele

Adele — Mon, 20 Jul 2015 09:37:54 +0000

By: Annie

Annie — Wed, 10 Dec 2014 01:37:01 +0000

Beautiful blog! We made this dish last night, and while it didn’t look as pretty as the pictures, it was tasty! A little heavy on the sage for us though, next time I’ll reduce it by 1/2 and increase the butternut squash by at least twice.

By: jeanine

jeanine — Sun, 07 Dec 2014 23:30:11 +0000

In reply to John. Hi John - so glad you all liked it, thanks for sharing!!

By: John

John — Sat, 06 Dec 2014 23:29:27 +0000

Just finished this meal. Very good! Went well with the pumpkin beer I brewed this fall. Wife and son enjoyed it. I think it is the first rice dish our 2yr old has liked. 2 for 2 on the recipes I’ve tried from your site!

By: jeanine

jeanine — Sun, 16 Nov 2014 16:29:16 +0000

In reply to Kara.

Hi Kara, let me know how it goes!

The scallops aren’t on the blog, this is his method (it’s really simple). I think he uses coconut oil instead of the butter and olive oil: http://www.foodnetwork.com/recipes/alton-brown/seared-scallops-recipe.html