Josh was in town. Translation: We had risotto with dinner. I might have demanded it.
This time it was Butternut Squash Risotto, inspired by the cool mom-chef over at words to eat by. I quartered and roasted a small butternut squash while Josh cooked the risotto, then pureed about 2/3 of it with a little brown sugar, thyme, stock and butter, and cubed the rest. Added the squash to the risotto near the end of cooking (after removing a bit of the plain, but still delish, risotto from the pan to feed the skeptical children), finished with parmesan, S&P, and voila! heaven the most fabulous side dish ever.
Served it with grilled steak (because this was only the third day this month on which the sun was out, we had to celebrate! even though B grilled in the dark ;-)) and sliced carrots boiled and tossed with ginger and butter.