Blue Cheese and Crispy Sage

December 14, 2011 at 10:52 pm 2 comments

Though I didn’t know it a few years ago, I love sage, particularly when it is cooked to a crisp in a lot of butter. I also have a serious love for blue cheese, the more flavorful, the better.

That said, sage isn’t exactly something one eats in quantity on its own. The same can largely be said for blue cheese. So tonight I made a dish that I thought was just going to be a good way to use my kabocha squash and a few leeks I had in the fridge, but quickly realized is mostly an excellent vehicle for eating crispy sage and blue cheese. At the same time. Yum.

Enter the recipe for Squash Risotto with Blue Cheese and Crispy Sage. I had this recipe stored in my Springpad account, a resource I suggested to readers a while back as an excellent way to organize your recipes. Luckily, I also had all the ingredients at home, so no shopping was required. 

MY NOTES: This recipes makes a lot of food, so either make it for a group or with the intention of having leftovers. Most of the cooking time is in baking the squash, so be sure to start that right away. And don’t forget to save the seeds for roasting! Otherwise, there really isn’t a lot to comment on this one except to say that it is exceptionally easy, and that you definitely want the blue cheese and sage, as there isn’t a lot of flavor in the squash and risotto. In other words, that part would be pretty plain without the straight-from-heaven toppings.

Advertisements

Entry filed under: Recipes. Tags: , , , .

On being Norsk: Krumkake Wasted

2 Comments Add your own

  • 1. Katerina Wright  |  December 15, 2011 at 10:43 am

    So glad you enjoyed the recipe! Squash can have flavour, but I agree that it is much much better with garnishes like blue cheese and sage!

    Reply
    • 2. Emily  |  December 15, 2011 at 10:51 am

      Thanks for your comment Katerina! I completely agree, winter squash is one of my favorite fall foods (often to the dismay of my husband) and can have wonderful flavors, all very unique depending on which kind you use. So, definitely no insult to squash! I found that with this recipe, the squash seemed more like an enhancer for the flavors of the garnishes than the other way around – which, as I wrote, I LOVE these garnishes, so it was perfect! Thanks again!

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 19 other followers


%d bloggers like this: