Pattypan squash risotto

This weekend, I picked about seven pattypan squash from the garden.  (Happy dance!)  And then realized that I needed to find recipes to cook seven pattypan squash (cue sad music).  The basics needed to be covered: tasty, healthy and SIGH, toddler friendly.

Now, back in the day when Alden was kneehigh to a grasshopper and eating puree, he’d slurp anything down: broccoli, pumpkin, sweet potato, peas.. you name it.  Then he turned one and decided that he hated vegetables.  Now, maybe you have a kid who just magically is happy to eat whatever Himalayan, Swedish, Japanese-fusion, Indian cuisine you throw at him or her.   Good for you.  But my toddler seems to have very strong opinions over where his calories will be coming from (currently: carbs, bananas, hummus and meatballs).

And frankly, it’s not for lack of trying on our parts.  We lead by example eating fruits and veg, we serve Alden veg with each meal, prepared in different ways, different textures and even different plates.  You name it.  We’ve tried it.  And really, I’m going to try to stop blaming myself about his current food preferences.  So until the day that we can force him to stay at the table, we’re just going to keep throwing veg at him and hope that a few bites make it into his belly.

I mean, we are even growing the darn veg in our yard.  Alden helps water the plants, pick weeds, and pick the veg.  You know… all zen and one with his food and yada yada.  In reality, he is so over this locavore business.

And yet, he did manage to eat a bit of pattypan squash.  Of course, it helped that it practically blended in unnoticed in the risotto.  And made with our homemade chicken stock and a sprinkle of the Daiya “cheese”,  he couldn’t help but gobble it up.  So, thank you Beyond Salmon for your lovely squash risotto recipe.  It is now in my keeper folder.

I have at least a dozen more squash on the way so keep those recipe ideas coming.