We are a huge fan of this recipe: Butternut squash and vanilla risotto
I made a few changes after reading some of the comments: * I used chicken stock instead of vegetable stock and increased it by 1 cup. * I roasted the butternut squash at 400 degrees for 40min w/ 2 tbl maple syrup, olive oil/pepper/salt to coat. * I bought my butternut squash precut. * I personally would not skimp on the vanilla bean though it will be the priciest part of the recipe. * The total cook time took me 45min so plan accordingly. Working moms: I started this at 5:15pm and we were eating by 6pm - definitely doable if you are out of the house all day; just set your cookware and non-perishables out ahead of time and pre-read the recipe.
Avery and Scott both had 2 helpings (size respective of age) and we have a good amount of leftovers for lunches this week. Well worth the price for the vanilla bean. Paired with a red leaf salad w/ carrots and balsamic dressing, the meal was really yummy!