Saffron Risotto with Butternut Squash

Ina Garten Barefoot Contessa Family Style was the source of this week's Barefoot Blogger's cooking challenge. I for one, love butternut squash, and I love risotto, so I figured this recipe would be a hit at my house. It sure is pretty isn't it?






The risotto itself is easy to make. Nicely textured and it came out a lovely color. Perfect for fall weather. But, I gotta say, I did not like this recipe. Uggh. My family hated it. Not since I made shepherds pie in 1984 for my new husband, have I had such a failure. It made me sick to throw it down the disposal, but I don't think the dog next door would even eat it. I made it exactly like the book said to. I think it might have been the saffron that was so icky. The squash was really nice, but I would have preferred it with some brown sugar the, way "mom" used to make instead. And, it would have been less mess, less expense, less fuss too. Yep, this recipe was a bust at this house. I am not even going to bother posting the recipe here because I don't want any of my friends to try it and then blame me for their sucky results. Sorry fellow BBr's, I hope no one takes offense. You can't win 'em all.

I wonder what Ina Garten was thinking when she put this in a "Family" cookbook? My family has sophisticated palates, I rarely make the same thing twice, I am an expert in the kitchen, but this recipe was just not a winner. There is no family I know of in my neighborhood who would like this recipe. Granted, we do live in Provo and not in the Hampton's.

I took dinner to a friend's son and daughter-in-law yesterday. They have a cute new baby girl. I was short on time, I relented to convenience foods (gasp!) and decided to make it for my family too. My husband and daughters LOVED it. My friend loved it asked me for the recipe. Her husband (who eats anything) loved it to. I am going to share that recipe here, no phancy- shmancy photographs, but, chances are, when you are called to take a meal to a new mom, or a sick loved one and you are wondering what the heck you are going to make, you will have these ingredients on hand for this recipe and thank your lucky stars for cream of anything soup.
Quick Enchilada Casserole
1 pound ground beef
1 can chili beans
1 can green chilies
1 can (sm) enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
Corn Tortilla Chips
Monterey Jack Cheese (or just cheese)
Brown the beef, drain off the fat. Dump in all the canned goods, no need to drain anything, and mix with the beef. Put the tortilla chips on the bottom of a 13x9 pyrex dish. Spoon the beef mixture on top. Top with as much cheese as you want. Bake 350 until bubbly, about 30 minutes. This can be made ahead and then baked directly from the fridge. Just lower the heat and use foil and bake it about an hour or til bubbly.