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Harvest Time... Lemon Piccata with Butternut Squash & Sage Risotto

My friend Julie and her son Max are here for a few weeks from England and tonight I made dinner for them.  I made Chicken Piccata and Butternut Squash and Sage Risotto.  This risotto recipe came to me in a recent Hello Fresh box and it was so good that I repeated it 2 more times already.  The butternut squash and pepitas are perfect for a fall day. It also goes great with the chicken piccata.  One thing to note:  both of these dishes are a bit on the labor intensive side, right before serving, so there was a lot of juggling going on prior to plating.  But it was all great.  We had a fun night with good food and friends!

Chicken Piccata with Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto (for 4) - from Hello Fresh


2 Yellow onions
1/2 Oz Fresh Sage
4 Cloves Garlic
24 Oz Butternut Squash, cubed
6 C Chicken or Vegetable Stock
1 1/2 C Arborio Rice
1 C Parmesan Cheese
2 Oz Pepitas
1 t Olive Oil
2 T Butter


  • Preheat oven to 425 degrees F.
  • Halve, peel and finely dice onions.
  • Finely chop the sage leaves.
  • Mince garlic.
  • Toss the squash on a baking sheet with a drizzle of olive oil, salt and pepper.  Roast in oven until tender and browned, about 30 mins, tossing halfway through.
  • Meanwhile, bring stock to a boil and reduce to simmer in a pot.
  • In another (wide bottom) pot, heat a drizzle of olive oil over medium heat.  Add onion and cook until softened, about 5-6 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Season with salt and pepper.
  • Add the rice to the pot with onions and garlic and toss until rice is translucent, about 1-2 minutes.  
  • Pour stock into pan 1/2 C at a time, stirring after each addition, allowing rice to absorb stock before adding more.  Repeat until all stock is added, about 25-40 mins.  Risotto should be thick but not stiff and should be al dente.
  • Once risotto is done cooking, add squash, followed by 2 T Butter  and 1/2 C of Parmesan.  Season with salt and pepper.  Stir gently.
  • Divide risotto between 4 plates.  Garnish with the pepitas and remaining Parmesan cheese.

Chicken Piccata (for 4) - from Giada De Laurentiis and Food Network

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Lemon Slices (for garnish)


1.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. 

2.  In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. 

3.  Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and lemon slices.