As I’m writing this, my wife and I are finishing up applesauce and baking butternut squash for butternut squash risotto for Thanksgiving. Risotto is one of my favorite thing to make, given that the recipe is so versatile with add-in ingredients. I especially enjoyed my mother-in-law’s response upon tasting it- “How can we make our rice taste like this?” I will often make it with portabellas (with some modifications), but this version with butternut squash is another of my favorites. I love the flavor of butternut squash, as it can savory or slightly sweet, depending on how it’s made. I have made this recipe previously, to excellent results. It doesn’t call for other herbs or spices other than salt and pepper, but it can easily be adjusted. I use a little cinnamon and nutmeg to add a little spice to the recipe. Butternut squash risotto is a nice alternative to cheesy potatoes (though I love cheesy potatoes, as well!) and adds in an extra vegetable with the starch. Happy Thanksgiving!