Butternut Squash Risotto

Don't be afraid of cooking risotto! Though it may take a little more love and care than other dishes, risotto is actually incredibly simple to make. Butternut squash risotto is the perfect introduction to this classic, delicious dish. 

1 butternut squash*
1 T olive oil
1 t salt
1 t pepper
1 medium red onion, diced*
1 T butter
1 T olive oil
1 clove garlic
1/2 C Pinot Grigio
1 1/2 C arborio rice
5 C vegetable broth
salt and pepper to taste

To Garnish
1/2 C parmesan cheese
1/2 C parsley, chopped 

1 cup toasted pine Nuts
1 cup dried cranberries 

1. Preheat oven to 450°F
2. Peel butternut squash (cut about 1/2 inch from top and bottom and peel using a vegetable peeler until you get to the orangey flesh). Dice into cubes and coat with olive oil, salt, and pepper
3. Place on a parchment lined baking sheet and bake for 35 minutes
4. When done, take 1/4 of the squash and smash with a fork into a puree. Add remaining cubes to bowl and mix with craisins and pine nuts
5. In a large skillet, heat olive oil and butter over medium heat
6. In a separate pot add the vegetable stock and heat over low
7. Add onion and garlic to skillet. Sauté for 3 minutes
8. Add rice and toast for 5 minutes
9. Add wine to deglaze the pan
10. When rice has soaked up the wine, add in 1 cup of the vegetable stock. Stir until the rice has absorbed all the liquid. Continue adding liquid and stirring until the rice is fluffy and cooked through. (You may not need all the liquid)
11. When rice is cooked, stir in pureed squash, parmesan cheese, salt and pepper
12. Cook for another 5 minutes then add to bowl with pine nuts, diced butternut squash, and dried cranberries
13. Mix, top with parsley, and enjoy!

How To Use Leftovers: Sweet Potatoes

There are so many delicious ways to eat sweet potatoes, it's understandable if you've had trouble committing to just one recipe. If your sweet potato from last week's share is still sitting on the kitchen counter, try out one of these creative recipes!

1) Getting ready for Thanksgiving? : Sweet Potato Casserole

2) Craving comfort food? : Black Bean and Sweet Potato Quesadillas

3) Snack time? : Sweet Potato Chips

4) Or try one of our own! : Sweet Potato Breakfast Bowl

1 sweet potato*
1 T olive oil
1 T salt
2 tsp pepper
1/2 cup shredded Narraganset Creamery Atwells Gold*
1 tomato, diced*
1 clove garlic, minced*
1 egg*


1) Preheat oven 400°F  
2) Poke sweet potato with fork all over
3) Bake for 1 hour
4) Remove from oven and let cool. Cut top of sweet potato off, about 1/4 or potato. Hollow out the middle.
5) Sprinkle in half the cheese, tomatoes, and garlic
6) Crack in egg (don't break the yolk!)
7) Top with remaining cheese, tomato, and garlic
8) Bake for 20 minutes and enjoy! 

*Try adding your remaining sweet potato to a salad or rice bowl! 

Sweet Potato Quesadilla

Sweet Potato Quesadilla
Makes 2 servings

This week's market share includes one of our favorite fall vegetables: sweet potatoes! You can't go wrong roasting, baking or mashing this hearty autumn staple, but try this sweet potato quesadilla to put a spin on these sweet spuds!

2 small sweet potatoes (or one large potato)*
2 C spinach, loosely packed
1/2 onion, diced
1 clove of garlic*
4 small tortillas
1/2 cup of Narragansett Creamery Atwells Gold, cut into small strips*
2 T olive oil
2 t salt
2 t black pepper
1 t red pepper flakes

*from this week's share

1. Poke holes into sweet potatoes with a fork and microwave on high for 5-7 minutes
2. Peel the skin off the potato and mash. Season with salt and pepper and set aside
3. Add olive oil to a skillet and cook garlic and onions on medium heat until the onions are translucent
3. Add spinach and cook until the spinach is wilted. Season with salt, black pepper and red pepper flakes
4. Place two tortillas on a skillet. Add cheese and spinach mix
5. Spread mashed sweet potato on two other tortillas, then place on top of tortillas in the skillet
6. Cook until golden brown on both sides, about 5 minutes for each
7. Serve with your favorite quesadilla condiments, and enjoy! 

Vegetable Spotlight: Broccoli Rabe

Also know as rapini, broccoli rabe is the leafier, longer, and nuttier cousin to the broccoli you probably grew up eating.  Broccoli rabe is normally slightly bitter when raw, but after sautéed or roasted, it readily absorbs the flavors you add to it. Garlic, balsamic, or your favorite spice blend will easily transform this vegetable. This makes it the perfect side dish, as its bold flavor complements any main dish well.  

Besides being delicious, broccoli rabe is also very nutritious. It's packed with Vitamin A, C, and K, as well as potassium, calcium, and iron. Furthermore, Vitamin B sneaks into broccoli rabe’s repertoire, adding protection against heart disease and birth defects. 

Feeling inspired by Broccoli Rabe? Well you should be! Check out a few ways you can prepare this vegetable, including one of our own recipes:

Boiled: with balsamic brown butter

Sautéed: with prosciutto, caramelized onions, and mushrooms

Roasted: with garlic and almonds

Broccoli Rabe Bruschetta
Makes 4 servings


Seven Stars Baguette*
Narragansett Creamery Queso Blanco, sliced*
2 T parmesan cheese, grated
1 bunch broccoli rabe*
1/2 C yellow onion, diced
3 cloves garlic, minced
2 t paprika
2 t garlic powder
1 t salt
1 t pepper
Olive oil

*From this week's share

1. Preheat oven to 350°F
2. Slice baguette into 1 in. pieces and place on baking sheet
3. Drizzle olive oil over bread, then bake for 10 mins
4. Meanwhile, add onion and garlic to a skillet and cook over medium heat until onions become translucent
5. Add salt, pepper, garlic power, and paprika to skillet, then stir to combine
6. Add broccoli rabe, stir, and place lid on skillet. Turn heat to low and let simmer for 5 mins
7. After removing baguette slices from oven, flip them over and add a slice of Queso Blanco cheese to each slice
8. Return to oven and bake until cheese is melted, about 7 mins
9. Stir parmesan cheese into broccoli rabe mixture, then remove from heat
10. Add a heaping spoonful of broccoli rabe topping to each slice of baguette, and enjoy! 

Cover image: Popsugar