stephmodo: Menu of the Week + Roasted Butternut Squash Risotto

Menu of the Week + Roasted Butternut Squash Risotto

• 02 February 2012

Alrighty...I'm officially over pre-packaged ravioli and Freschetta this week.  Time for a bonified menu!  I'm in the mood for lots of homemade food and some time in the kitchen, which is one of my favorite places to be.  I hope you glean some inspiration for your own meal planning endeavors!

Roasted Butternut Squash Risotto with Mushrooms and Chives - this past month I've been more-than-mildly obsessed with roasted butternut squash (it's like candy!!) and this risotto recipe is the result of that obsession.  Serve it with a good, crusty bread and a simple salad (as in bibb lettuce + a vinaigrette - done).

Spaghetti with Slow Cooker Bolognese - it's been awhile since I've used my slow cooker; I sometimes forget it's there, you know, in the back of my pantry gathering dust.  Last month's Real Simple featured some good looking recipes so I'm giving one a try here.  If you see this recipe again on a "menu of the week", you'll know it's a keeper. 

Frittata with Herb Roasted Potatoes, Haricots Verts - this is a fast, inexpensive meal that's kind of breakfast-y (anyone else love pancakes for dinner some nights?), yet substantial enough for a quick dinner too.  Plus, it's one my husband can make!   Believe it or not, my Ben can put together a mean fritatta.  He doesn't use a recipe, but it'll probably be something like this, but with leftover vegetables. This is one of those times when I'm grateful we keep a thick wedge of Parmigiano-Reggiano on hand. 

Green Curry with Peppers, Haricots Verts, Peas, Thai Basil and Jasmine Rice - Basically I dumb down the curry recipe outlined on the jar of Thai Kitchen curry; meaning, I add a lot less curry paste than the recipe calls for.  My kids won't eat it if I pack too much heat!  The recipe calls for chicken, but I'm omitting meat this time and making it full-on vegetarian.  Also, this is one of those recipes that makes me incredible grateful for my rice cooker

Black Bean Tacos with Avocado Wedges - I'm loving on those Tortillaland fresh tortillas from Costco and am feeling the need to make this easy meal pronto.  My kids love these black bean tacos and I love how simple and inexpensive they are to make.  I'll add in a salad and maybe some chips and homemade salsa from the new Mexican place that opened up in our neighborhood just for fun.   

Per usual menu planning, I'm going to leave one night for cheap takeout (hopefully!) and one night for leftovers (or maybe pancakes! ha!).

What fun recipes have you made lately?
images by Stephanie Brubaker for stephmodo


  1. Butternut squash is one of my favorites. I don't menu plan that much, but this week I did before grocery shopping. No small feat. The most exciting thing I've made lately is an asparagus and goat cheese pasta dish :) Delicious!

  2. That risotto looks so yummy! The other night I tried putting roasted yam into a basic green salad. Yum!

  3. I love to hear you have dining dirty secrets like the rest of us -Freschetta and prepackaged ravioli. When I'm not feeling inspired, it's grocery store roasted chicken and some frozen veggies. So sad. But a mom's gotta do what a mom's gotta do. :)
    I can't wait to try out this menu!

  4. If you and your family eat salsa often, I have to recommend the following recipe to make your own. So easy. And yet, I get asked to bring this to every single party we attend.
    1 lg can whole tomatoes
    1/2 onion ( I use whatever I have on hand, but red onion is my fav)
    1 bunch cilantro
    1 jalapeno
    1 serrano (depending on heat of course)
    juice of one lime
    1/2 t salt (I eyeball it and add if needed)

    puree in food processor to desired consistency.

    My hubby likes it very smooth but my mom uses this same recipe for chunky.
    It will last in a sealed container for almost a month. It never makes it that long in our house though.

  5. I've been browsing Annie Bell's "In My Kitchen" as pleasure reading lately. I'm going to be adapting her Fondue-filled Butternut Squash soon -- maybe today!

  6. Lots of good tips and inspiration here in the comments. Thanks! And yes Mair, we cheat around here sometimes too...I don't like doing it, but sometimes there isn't another option. That's just life I suppose!

  7. i've been throwing together a random sorts of butternut squash risotto lately. this recipe looks a bit more on point. thanks!

  8. I made your green curry tonight and it was a HIT! It was so simple and delicious, so thanks for sharing. You are such an inspiration.

  9. Rebecca, I made this again this week (can't get enough of the roasted squash and craving risotto big time) and have one sure to not burn the garlic/arborio rice (keep the heat at medium or just a tidge less) as it will make for a slightly off flavor. Enjoy! I love this recipe.

    Melissa, glad you tried the green curry. How awesome that your kids ate it! When I think about what I ate when I was a kid, I am pretty amazed at the stuff my kids eat. I'm glad you liked it! Lots of Thai Basil makes it extra tasty.


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