I found this Butternut Squash Risotto with Sage and Saffron on Foodgawkers that sounded sooo good. I thought about serving it with the Sausage and Squash Soup tonight, but I don't feel up to making rissoto tonight...tired.
My three ideas for substitution are:
-roast half the squash with salt and fresh sage leaves, then toss with some buttered orzo with fried sage leaves and shaved parm. (I've got to peel the thing anyway to use half for the soup, BUT rissoto nor pasta make a logical side for soup...you think?)
OR
-just make up some more cheesy pizza bread again. (We've had this twice since Saturday, but it would be a more logical side for the soup. I sure wish I had some dough already made up, though.)
OR
-make some cheese toast with some store bought bread that will go bad on the counter since I'm planning on making fresh this weekend. (Again, would make a more logical side for the soup.)
Is it just me, or did I just make up my own mind? Or not?
My three ideas for substitution are:
-roast half the squash with salt and fresh sage leaves, then toss with some buttered orzo with fried sage leaves and shaved parm. (I've got to peel the thing anyway to use half for the soup, BUT rissoto nor pasta make a logical side for soup...you think?)
OR
-just make up some more cheesy pizza bread again. (We've had this twice since Saturday, but it would be a more logical side for the soup. I sure wish I had some dough already made up, though.)
OR
-make some cheese toast with some store bought bread that will go bad on the counter since I'm planning on making fresh this weekend. (Again, would make a more logical side for the soup.)
Is it just me, or did I just make up my own mind? Or not?
Daphne
Keep your mind wide open.
Keep your mind wide open.