Roasted Butternut Squash & Wild Mushroom Risotto

A week or so ago, I picked up some squash, cabbage, carrots, jalapeños peppers, and beets from the local farm.  In efforts to make full use of these perishable goods, I pickled the squash, cabbage, carrots, and jalapenos to pair with some sandwiches.  

Last night, I lightly seasoned (with EVOO, cumin, garlic, pepper, and sea salt) then roasted the butternut squash and beets.  

Once finished, I tossed the beets in a light mixture of vinegar and OJ.  With the remaining squash, I threw together a quick risotto using some vegetable/chicken stock, shallots, mushrooms, and smoked turkey bacon. 

  

Buon appetito!