...another week of wonderful fall weather. Crisp, chilly, clear days, and early nights. It is quite comforting to spend an after school afternoon cooking while the girlies are working on their homework. A word said here and there, comforting scents coming out of the kitchen, and the enjoyment of spending time together....OK, ok I got a little carried away - now back to the topic dinner. I made Butternut Squash Risotto, with a side of mixed baby green salad. - are those colors not beautiful? Orange like the fall - and deep green like the woods surrounding us :) Butternut Squash Risotto was a first for me and it turned out fantastic. I made the risotto As usual, and while it was baking the small dices of peeled Butternut Squash at 400 degrees in the oven. It took about 40 minutes until the Squash was nicely roasted, and soft. I mixed the cooked cubes under the Risotto just about 10 minutes before it was done. Delicious!!!