In preparation of a new raised garden bed for next year, Bobby dug up an area of the yard last spring and started piling leaves and compost in it. Low and behold, we soon had a couple of squash plants growing. We decided to just let them grow at the chance of getting something. We’ve never had much luck with volunteers before, but we thought “maybe this year”. The two plants grew throughout the summer and, even though they were beautiful plants with a lot of leaves and blooms, we didn’t get very much. One produced two butternut squashes and the other, one cute little pumpkin. Not very prolific, but at least we got something. I picked the first butternut squash around the middle of August and it sat on the countertop for a couple weeks, just waiting for the right inspiration to turn it in a meal. That inspiration came the day I brought home a pound of freshly smoked andouille from the Alpine Sausage Kitchen, a small German sausage smoke house in my neighborhood. I love sausage with butternut squash so I decided to make this Roasted Butternut Squash Risotto With Andouille.