Butternut squash and kale risotto

This recipe was requested on facebook and by the mother in law, so you all benefit. 

My mouth is even watering even though I am eating it as I write this.. 

yeah that good.

So lets back up a couple weeks we went to a newish restaurant in our area called Big Grove Tavern that serves local good food. I had the butternut squash risotto. 

So I decided to try to recreate it.. 

(Disclosure: I don't usually write recipes so please forgive me if I miss something, also I recreated this so I don't have exact amounts/most things are approximations, use your best judgement .. sorry)

Small cubed butternut squash

1/2 c. brown sugar

Extra virgin olive oil

maple bacon

kale 

risotto

2 tsp. unsalted butter

1 chopped onion

2 cloves of garlic

4 c. (one container) chicken or vegetable broth

1/4 c. of heavy cream

1/2 c. mozzarella cheese 

Walnuts (my cheap version for pine nuts)

So, first start with the squash (it takes the longest)

Preheat oven to 450

Chop up your squash in 1/4in cubes

put in a pyrex

coat with olive oil and add brown sugar

Cook for 25-30 mins or when soft

While your squash is in oven start the risotto

Put broth in saucepan on med to low heat

In a larger pot, melt your butter

add onions and garlic until fragrant

Add your risotto to your onions and garlic, coat with butter

(if you have never made risotto before, you want to keep it moist and stir continuously)

Add scoops (I do a 1/4- 1/2 c. at a time) of broth to your risotto

continue til your risotto is soft with a bite or your run out of broth

While your risotto is cooking add olive oil to frying pan 

add kale, use a lid and cook down to bright green and spinach looking

Once your risotto is done..

This is where I add the cream, cheese, walnuts, squash and cooked kale

Stir up and serve warm

I hope your enjoy and if you have any questions please let me know.

I am linking up this week here