Happy Monday, friends! To be honest, I can’t believe we’re already back at Monday – this weekend was so jam-packed! Adam left for San Diego with his family yesterday, so we really tried to spend as much time together as possible. We celebrated our friends’ birthday on Friday and hung out pretty much all day Saturday. Once he left for the airport yesterday, I got my booty to Arms & Abs and Flywheel classes before heading to the suburbs to celebrate my brother-in-law’s birthday. I told you – jam packed!
But as we enter into the last week before Christmas, I’m weirdly calm about everything I have to get done. The most important things will get accomplished… and the rest can wait until after the celebrations, right?! I think I’m just so excited to chill out at home and cook with my family. So much so that there are 2 other holiday food posts comin’ at ya this week!
To kick off the holiday deliciousness, I thought I’d show you guys another recipe from my feature in Midwest Living Magazine! You can read more about the collab in this post, but all you really need to know is that amazing midwesterners submitted recipes, I chose the winners, and this Butternut Squash Risotto was one of them! Turns out, this recipe was originally by fellow Chicago blogger/photographer, Regan Baroni of Up Close & Tasty!
I’m a big fan of any risotto, so I was excited to try it with this flavor combo. Butternut squash and sage are just a match made in heaven – but add salty pancetta and it’s even BETTER. Yum yum yum!
Now I know I said the pancetta is amazing in this dish, but the flavors are still SO GOOD without it. If you’re watching your weight, or feeding vegetarians, just leave it out! This dish is totally customizable, which makes it the PERFECT side dish for Christmas Dinner ?
Top the risotto with crispy sage for the perfect finish!