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All
around Seattle leaves are changing their colors, skies are
becoming cloudier, and a cold crispness is entering the air.
Fall is upon us and at the Pike Place Market, new crops of
apples and pears are replacing Summer’s peaches and nectarines.
Come celebrate the Fall season by experiencing the new foods
that autumn has brought to Seattle and our tours. From pumpkin-spiced
chocolate hazelnuts to Honeycrisp apples and rich syrupy drinking
chocolate, the flavors of Fall will warm your soul.
Do
you love a good deal? For a limited time only, save $10.00
when you purchase tickets to both our Pike
Place Market and Gourmet
Downtown Seattle food tours. And because neither
of our tours overlap in the places we visit, you will not have
to worry about having the same experience twice!
Bon Appétit,
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Join us on
both culinary adventures to savor more of Seattle’s eats
for less! Tickets are good for one year from the date of
purchase. Click
here for more information. Tickets
for this promotion must be purchased by phone:
1-888-98-SAVOR
(72867). |
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 Dine Around Seattle
Sundays through Thursdays all throughout the month of November,
30 of Seattle’s best restaurants are presenting three course
meals all for $30. Dinners
include various options for appetizers, entrées, and desserts. Beverages,
tax and gratuity are not included in the price. For a list
of participating restaurants and more information, please click
here. |
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Butternut Squash Risotto
Makes 8 servings
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1 |
butternut squash,
weighing 3 lbs |
6 |
tablespoons
olive oil |
8 |
tablespoons
unsalted butter |
2 |
garlic gloves,
finely chopped |
2 |
cups risotto
rice |
10 |
cups hot
chicken stock |
5 |
oz. parmesan
cheese |
1 |
teaspoon
dried sage (optional) |
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pumpkin seed
oil, to serve (optional) |
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Top and tail the
squash, cut it around the middle, then pare away the
skin from the larger half without losing too much of
the flesh. Cut in half lengthwise, remove the seeds and
cut the flesh into 1 ½ inch dice.
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Place diced squash in a large baking pan.
Drizzle with 4 tablespoons of olive oil and season with
salt and pepper. Mix
well and cook in a preheated oven at 425° for 23-25 minutes,
until soft and slightly browned.
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Melt 4 tablespoons
of the butter with 2 tablespoons olive oil in a heavy-based
deep pan/pot. Add the garlic and onion and sauté gently
for 5 minutes, until softened but not colored.
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Add the rice and stir well to coat the grains
with oil and butter. Add the hot stock a large ladleful
at a time, stirring until each addition is absorbed into
the rice. Continue
to add stock this way, cooking until the rice is creamy but
the grains are still firm. This should take about 20
minutes.
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Remove the squash from
the oven, add to the risotto with the Parmesan and remaining
4 tablespoons of butter. Season to taste with salt
and pepper and stir gently. Cover the pan/pot and
leave the risotto to rest for a few minutes before serving
with a little pumpkin seed oil drizzled on top of each
portion. Sprinkle sage on top for garnish.
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