Who doesn’t love risotto? Who doesn’t make it because you have to stand there stirring for half an hour?
Come to think of it, that’s probably why it’s so good. By the time you’re done stirring it, you’re starving.
This recipe for Butternut Squash Baked Risotto might put that theory to the test.
The rice does most of the liquid absorption thing while the dish is in the oven.
It could easily serve as a meatless meal for 4, and it’s a delicious use of kale, which — in my estimation — requires accompaniment of salt, fat or carbohydrate to be palatable.
Went ahead and broke this down because I was curious. If you get 4 servings, (which sounds like an entree portion to me), this is what you’re in for
447 calories
7.5 grams fat
0 cholesterol
982 milligrams sodium
90 grams carbohydrate
8.6 grams fiber
9.1 grams protein

Well, I don’t really want you to “squish” it. I just like that word.
Anyway, the issue at hand is four yellow squash sitting atop my toaster oven. Waiting. Waiting for me to get my butt in gear. Waiting to be appreciated, enjoyed and consumed. Not unlike ourselves, come to think of it.
Wow. Sorry — again — about that departure.
What I’m trying desperately to talk about is Garlic Sautéed Yellow Squash and Carrots.
It’s from a blog called "Men Who Like to Cook," written by a guy named David Latt.
I am not a man who likes to cook, but sometimes I get curious about those who are. Curious enough to subscribe to Latt’s newsletter.
It kind of reminds me of those Pepesi Maxx commercials that basically forbid women from drinking it. Kind of funny, actually. (She said as she downed her third Diet Coke.)
There I go again.
Bottom line: Eat your squash and I’ll eat mine.