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| SUN LAKES LIFESTYLES | SEPTEMBER 2023 | 47 Happy Cookers The Happy Cookers meets on the fourth Friday of every month at 11 am in the South Clubhouse. This month's meeting will be on Sept. 22. Recipes and pictures can be found on the Happy Cookers Facebook page. The Happy Cookers Chili Cook-off… This is an event that ignites a fiery passion among food enthusiasts and chili lovers alike. This thrilling culinary competition brings together chili aficionados to showcase their best recipes and compete for the title of chili champion. It's an event that sizzles with flavor, camaraderie, and friendly rivalry. Chef Chris will be judging. See you there! Let's discover what's cooking in September. As summer heat gives way to cool breezes of autumn, September brings forth an abundance of culinary delights. With nature's bounty at its peak, this month offers a cornucopia of fresh ingredients and exciting flavors to explore. As the evenings become crisper, it's time to embrace dishes like hearty stews, fragrant soups, and roasted vegetables. The aroma of spices and herbs fills the kitchen, creating a cozy atmosphere that invites family and friends to gather around the table and savor the comforting flavors. If you love to cook, or just love to eat, this is the club for you. Happy cooking. For general info, contact President-Pat Coie at (909) 262-5005 or patriciaacoie@ gmail.com. For membership info, contact Barbara Elness at (407) 432-8363 or barbed1951@aol.com. Bon appétit… ~ Raelene Kretchman, Publicity. 1. Preheat oven to 400 degrees. 2. Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper. 3. Place them on a baking sheet and roast for about 20 minutes, or until tender and slightly caramelized, set aside. 4. In a sauce pan, heat the broth over medium, heat, keep it simmering while you prepare the risotto. 5. In a large skillet or pot, melt the butter with the remaining tbsp of olive oil over medium heat, add the chopped onion and garlic, sauté until they become translucent and fragrant. 6. Add the Arborio rice to the skillet and stir well, toast the rice for about a minute, pour in white wine and cook until it has been absorbed by the rice. 7. Begin adding the hot broth to the skillet, one ladle at a time, stirring continuously until the liquid is absorbed by the rice, this takes about 20-25 minutes. 8. Stir in the roasted butternut squash cubes and chopped sage leaves. Cook for an additional 2-3 minutes allowing the flavors to meld together, Remove from heat, stir in the grated Parmesan cheese. 9. Season with pepper, salt, freshly grated nutmeg, taste and season according to your preference. BUTTERNUT SQUASH & SAGE RISOTTO • 1 small butternut squash, peeled, seeded, and cut into small cubes • 2 tbsp olive oil • salt and pepper to taste • 4 cups vegetable or chicken broth • 2 tbsp unsalted butter • 2 cloves garlic, minced • 1 ½ cups Arborio rice • ½ cup dry wine (optional) • 8-10 fresh sage leaves chopped • ½ cup grated Parmesan cheese, freshly grated • nutmeg (optional) • chopped fresh parsley for garnish. Ingredients Instructions is recipe is a comforting and flavorful dish that embodies the essence of September.

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