Butternut Squash with Sage Risotto. We posted this old fave of ours during the brutal winter of '09.
But it also works as a great summer or autumn dish, especially when the squash and sage is prolific.
We had an old butternut squash sitting around, and we were clearly going to lose it before long. And our sage plant, after some pruning two weeks ago, is growing like a weed. So we uncorked two bottles of wine made from Syrah and Grenache grapes to let them breathe (in slowly disappearing glasses) and cooked the risotto.
The squash was smaller than called for. The sage ended up being twice as much as in the recipe. But the dish, accompanied by sliced tomatoes, was divine.
What a pleasant mid-summer treat.