Halloween Peppers stuffed with Butternut Squash Risotto

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My favorite season is Fall! And, October is one of my favorite months! There is just this feeling in the air, cooler in the evenings and lovely crisp mornings. The leaves are turning and pumpkin patches start to pop up which always puts a smile on my face. Fall foliage, warm woolly sweaters, crackling fireplaces...... Oh, who am I kidding. I live in Scottsdale, where today it's 84 degrees (no joke) and we are wearing flip flops, shorts and a sunglasses. But I digress. Let's talk about something important that happens in October, rain or shine. That's right..... Halloween! Suddenly toward mid October, witches, ghost's and scary goblins start popping up on the neighborhood houses.....so fun! I like to get busy in the kitchen with the bounty of Fall fruits and vegetables, so many ideas....so little time! Today I am offering a tasty and festive dish....

Butternut Squash Risotto
serves 4

4 peppers various colors
2 tsp. olive oil
4 strips bacon, chopped into small pieces
1/2 yellow onion, diced
1 c. butternut squash, cut into small cubes
1 c. arborio rice
1/2 c. white dry wine
3 cups hot chicken stock
1 1/2 tsp. salt
1/2 tsp. white pepper
1/2 c. pine nuts
1 1/2 c. freshly grated Parmeigiano-Reggiano cheese
10 sage leaves
3 T unsalted butter

Preheat oven to 350 F degrees Cut out with a small sharp knife the little face on each pepper. Cut the top off and scoop out the seeds and core carefully.

Heat oil over medium heat in a medium size saucepan. Add the bacon and onions, saute until bacon looks almost cooked and onions are translucent. 

Add the butternut squash and cook another few minutes until squash is tender. Add rice and stir with wooden spoon to coat. Add wine and cook about 2 
minutes. Start to add hot stock 1 cup at a time along with salt and white pepper, and simmer.

 Stir every two minutes or so until the stock is absorbed, about 7-10 minutes. Add more stock and repeat until stock is gone and absorbed. Risotto should be cooked, but al dente. Add cheese and pine nuts. Taste and season with more salt and pepper if desired.

  
Scoop the risotto into you jack-o-lantern and bake in a 2 quart baking dish, coated with cooking spray. Cover with foil and bake for 30 minutes, uncover and bake 5 minutes more. ( now, that being said, I prefer the pepper raw, it's up to you)

This dish is particularly fun if the Grandchildren stop by or you have children at home! So fun, so delicious! If you don't have time for risotto, just make some rice or even a boxed Rice-a-Roni, for some Halloween fun for the kiddo's!

I served with a simple sauteed pork chop, the pairing was perfect!

Another fun event here in Desert Mountain!

Cheers!
JJ