acorn squash stuffed with leek risotto served with watercress salad with blood orange vinagrette and crispy sage potatoes

i made yummy food on thursday.

i baked acorn squash, saving the seeds and toasting them seperately with a little butter, salt, nutmeg, and cinnamon.

i made a leek risotto, with a little saffron and fresh sage added to premade vegetable broth. i added the leeks pretty late, so they didn't break down with my aromatics. finished it off with parmesan, and a little milk. when i first added the rice i added some black truffle oil as well to round the flavor and infuse the rice.

the risotto was served as a filling inside the baked squash with a sprinkle of fresh shredded fresh sage over the top.

i served a watercress salad with some chopped red onion, sliced bosc pear, with a blood orange vinagrette (juice from a blood orange, dash of white balsamic, salt, white truffle oil, olive oil, brown sugar) and topped with the reserved acorn squash seeds.

Also served red and purple potatoes again with sage and lavendar salt, cut small and cooked under the broiler until crispy

mm food.