Lucky Kitty

Only 44 more days til Halloween!

Halloween has always been a big deal at our house, but once our Little Man came along, it became one of the single most important holidays of our entire year.

Last year, also known as 'Baby's First Halloween' I went a little bit... well... okay fine, I went overboard... big time...

It all started with my friend Vickie's blog post and an eyeliner pencil...

 
I mean, seriously, this kid is lucky I refrain from painting a moustache on him every day, not just for costumes.

Then it progressed to the pumpkin patch...

 
Check out those sweet handmade candy corn shoes he's wearin!

...and by the time Halloween rolled along, we were a full blown family of werewolves...

 

So, as you can see, I have a lot to live up to for 'Baby's Second Halloween' this year. 

I know my days of getting to pick my son's costume myself are numbered.  I might have one more year before he wants to be a puppy ninja pirate from Mars - or maybe that's what he wants to be for 'Baby's Third Halloween' - but that's a whole year away...

I've decided to stick with a whole family theme for our costumes - I find it hilarious when people all dress in themes. 

This year's theme has been chosen.  It is still a secret, but I will give you a hint... some clothes were dyed at my house this past weekend...

 

Hmmm... interesting... now, just gotta figure out what Q's second and third costumes will be and we'll be all set!  I kid, I kid... kinda...

Creamy Orzo Risotto with Butternut Squash

...or "What the Heck Do You Do With a Giant Butternut Squash?"... probably a more appropriate title...

 
I got a little enthusiastic at the Farmer's Market this past weekend and decided to purchase the most giant butternut squash I could get my hands on.  I should've known when I was dragging it, my other veggies, and my 24 pounds of toddler back to the car that maybe I might have over done it a little bit.

Needless to say, I didn't use the entire thing.  Yes, ladies and gents, I'm a squash waster.  It's official.  I did use most of it in this delicious recipe, however...

For those that count, this recipe is 5 points per serving...

Creamy Orzo Risotto with Butternut Squash

Ingredients:

1 spray cooking spray

2 cups butternut squash, cut into small cubes

1/2 tsp olive oil

1/2 Tbsp unsalted butter

1 cup uncooked orzo

1 1/2 cup water

1 cup chicken broth (you could always use veggie broth too)

1 tsp thyme, fresh

2 Tbsp fat-free half-and-half

1/3 cup grated Parmesan cheese

salt and pepper to taste

Instructions:

Preheat oven to 425F. Coat a small baking sheet with cooking spray.

In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes.  Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.

 

Meanwhile, melt butter in a medium saucepan over medium heat; add orzo.  Stir constantly until orzo begins to smell toasty, about 3 minutes.  Add water, broth, and thyme; bring to a boil.  Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.

 

Stir in half-and-half, cheese, and roasted squash.  Season well with salt and pepper; serve.

Yields about 3/4 cup per serving. 

 

This was so amazingly delicious.  It seemed so cheesy and creamy even though there wasn't much of either in the recipe.  I highly recommend this dish - I think it might just become one of our fall season dinner jams!

Enjoy!