Butternut Squash Barley Risotto

I recently tried this Good Housekeeping recipe that was suggested to me by a great friend of mine. Turns out that even though it is super healthy, it actually tastes good too! Prepping the squash is a bit of a pain, but once you accomplish that, the slow cooker does the rest. I served it with grilled old bay seasoned shrimp, but it would be great plain, as a side or with pretty much any other protein you like.

Empanadas

Empanadas. For some reason before taking an empanada making class I had never even thought about making them. They seemed tricky, like you had to have some special dough making skills passed down from your Latin American great grandmother. Of course, those skills wouldn't hurt to have, but for the gringos out there like me, I found out you aren't too far away from being able to make the fresh baked pillowy pockets. You can make them baked or fried and fill them with whatever your heart desires. I think this might just be one of those most versatile foods ever! Vegetarian? Fill them up with black beans and cheese or some fajita veggies. Have kids? Stuff them with cooked hamburger meat and cheese. (I know that's not traditional, but what kid and parent doesn't love their own hand held self contained dinner?) Below are 3 more ideas to get you started. The first 2 are from our class, the last one we made up. Have any filling ideas to share?

Butternut Squash Ravioli with Sage Butter Sauce and Artichoke Hearts

 

I love this combination of sweet butternut squash with the earthy sage flavored butter sauce. And the best part of this recipe is that the ravioli freezes REALLY well so you can make this when you have time and/or when it is in season and have the raviolis ready to go whenever you want an easy dinner night.  Just boil the frozen raviolis, make the sauce and voila, dinner in 5 minutes!