Butternut Squash, Bacon & Sage Risotto Ingredients: Butternut Squash ½ small butternut squash, peeled, seeded and cubed (about 1 ½ cups) 1 Tbsp. olive oil ½ tsp. coarse salt, divided 5-6 cups unsalted vegetable or chicken stock 1 Tbsp. maple
Fall Gnocchi from Eat Laugh Craft
“I mean letzzzz get real. Butter, pancetta, sage, are there flavors more comfy cozy for fall? Nope!”