March 10, 2006
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Butternut Improved

I tried the butternut squash risotto again last night. It was much better this time, sweeter and richer with more depth. What was the difference?

I had forgotten how fussy this recipe is, even allowing for the Cook's shortcut of adding half the broth at once. The little preliminary steps -- cleaning and chopping the squash, browning the squash, sauteeing the seeds -- don't look like much on paper but they do push dinner toward the late side.