Roasted Butternut Squash Risotto with Wilted Spinach, Leeks and Chinese Sausage
Congee, you know what I mean? Except not. First, I’ll admit that this was not the most convenient meal to make on a weeknight–but it can be done. Just remember to pop the squash in the oven as soon as possible, then begin the rest of your preparation and cooking. That way it should be soft enough by the time the risotto is ready for it to be added. Timing is everything.