Squash those Winter blues!

Squash Risotto

• 1 ¼ lbs squash, peeled and cut into ½ inch cubes
• 3 tbs olive oil
• 2 cups vegetable stock
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbs fresh rosemary, chopped
• 2 cups Arborio rice
• ½ cup white wine
• 2 tbs butter
• 1/3 cup grated Parmesan
• 3 tbs fresh Italian parsley, finely chopped

1. Preheat oven to 400 degree F. Toss the pieces of squash in 2 tablespoons of the oil, place in a baking dish, and roast for 30 minutes or until tender and golden. Turn the squash pieces halfway through the cooking time.
2. Heat the stock and 3 cups water in a saucepan. Cover, and keep at a low simmer.
3. Heat the remaining oil in a large saucepan and cook the onion, garlic and rosemary, stirring, over the low heat for 5 minutes or until the onion is cooked but not browned. Add the rice and stir to coat. Add wine, and stir for 2-3 minutes or until absorbed.
4. Add ½ cup stock, stirring constantly over medium heat until all the liquid is absorbed. Continue adding the stock ½ cup at a time, stirring constantly, for 20 minutes or until all the stock is absorbed and the rice is tender and creamy. Season to taste with salt and black pepper and stir in the squash, butter, Parmesan, and parsley. Serve immediately.

Adapted from "Bowl food: Comfort Food for People on the Move" by Editors of Laurel Glen

Grassfed Beef Pot Roast with Winter Vegetables

• 2 tbs grass-fed butter
• 2 ½ to 3 lb grass-fed beef rump roast
• 5 medium carrots, peeled and chopped into bite-sized pieces
• 3 medium parsnips, peeled and chopped into bite-sized pieces
• 2 medium turnips, peeled and chopped into bit-sized pieces
• 2 tbs whole black peppercorns
• 2 bay leafs
• 1 bunch thyme
• 1 ½ cups red wine, preferably cabernet sauvignon
• 1 cup beef stock, preferably homemade
• 1 bunch fresh parsley, chopped fine

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a heavy-bottomed, oven-proof Dutch oven or clay baker, heat butter until melted. Gently brown the roast on all sides in the butter and set aside.
3. Add chopped carrots, parsnips and turnips to the Dutch oven or clay baker. Season the beef and vegetables with bay leafs, thyme and whole black peppercorns. Pour red wine and beef stock over the vegetables and meat, place in the oven and bake, covered, for three to four hours.
4. Remove from oven and garnish with chopped fresh parsley.

Adapted from "Nourished Kitchen"