Here are the nuts that keep falling out of the trees. I don’t know what they are but this is the first year we’ve had them. Acorns, yes, usually tons of them, but these I have no clue. They don’t actually have an edible nut inside from what I can tell. Take a look and tell me if you recognize them. The green ones are freshly fallen.

I am not joking when I tell you I can hear them hitting the across-the-street-neighbors’ deck—even in the middle of the night. It can’t be acorns; they are too small to make that much noise when they hit. It’s very bizarre! We’ve lived here for three years and never had them, or at least not to this degree that they are constantly plonking down and threatening concussion if they hit you on the head. Very curious ...

That was the nut half of this post, now on to the recipe!

Last week’s distribution from our CSA included acorn squash. We made Rosemary-Scented Risotto in Acorn Squash Cups the night before last with one of them. It was delicious! Such a nice autumn dish. I just love any kind of squash.

The squash cooks in the oven for 45 minutes while you make the risotto.

Don’t be afraid of making the risotto. It’s easy! All it asks is just a hand to stir it and for you to pay attention to it. The recipe (if you follow the link) does not call for this ingredient but we think it’s important in a risotto. Vermouth.

And no, not for drinking, for adding to the rice as it’s first liquid to soak up. I think Julia Child was famous for tippling her Vermouth, wasn’t she? I prefer a nice crisp glass of Chardonnay by my side while I tend the risotto. Anyway, Vermouth is paramount in my opinion if you’re going to make a good risotto. Pour it on and let it soak it all up before starting to add your broth. Just stir and add more broth as it gets incorporated. Repeat until rice is done. When I am making the risotto I slip another splash or two of Vermouth into the broth about ten minutes before I think the rice will be done. Rick doesn’t, but I do. So I wonder why he always thinks my risotto tastes better than his? Was it that splash of Vermouth or was it just because someone else made it?

Ladle the risotto into your cooked squash halves and enjoy! We’ll be making this again soon.

For some reason my blog decided yesterday to not take comments! Thanks to those who wrote to alert me they could not comment. I think it’s fixed now ... so from now on you won’t have to type a verification word. If too much spam comes in I might have to change it back again!

Posted for Allison:
I believe those are black walnuts.  Quite pricey, according to the friend who found them with me.  Last year I gathered up bags of them on a walk and left the bags outside overnight with the plan of cleaning them in the morning.  Obviously, not the best idea!  The squirrels looked rather plump.

Posted for Jan:
I tried to comment on your acorn squash (looks really yummy!), but it wouldn’t accept, because I didn’t type a word in the box.  But there was no word to type…
Anyway, no idea on the mystery nuts, but the risotto looks fabulous!  Is it as rich as it looks?

At first, I thought they might be chestnuts but no prickles on the outside of shell.  I agree with Alison.  Black walnuts.

Be careful handling the darker ones as they stain your hands.  These are great for dying any wool or yarns and give them a nice warm, carmel colour. 

Glad to hear you are going to try out rughooking!

To Allison and Julie: I don’t know about them being black walnuts. I have never opened one that had any “meat” inside. The squirrels do not want them either. I don’t think we have walnut trees, but who knows? I’m not exactly up on my Eastern trees!

Jan, the risotto is not that rich. The rice just gets really creamy as it absorbs all the broth (and vermouth!) with a touch of Parmesan at the end. You should try it!

Julie: I think you hooked me! The possibilities with that craft are seemingly endless as to your choice of fiber!