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December 2015

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Recently I picked up a butternut squash at the grocery store for a whopping $2.67 because I was 100% jonesing to quasi-recreate (more about the quasi in a bit) this risotto that I learned to make while at a class with my mom put on by the Sorrentino’s group. I was unaware of what I was getting into really, because I had no idea this sweet little butternut squash was actually not that little, and thus starts a  saga of how I’m making several (yep, these are enough to feed a crowd) meals using this delish little gourd. As I said, this is based on a recipe from the Sorrentino’s Group. It’s actually pretty darn close BUT I say it’s ‘based’ because I actually use canned shrimp rather than the gorgeous, huge prawns they provided us with at the class, more onion, more garlic, probably more squash and a little…