I had made the squash ingredients yesterday , but today I could not find decent sage or any arugula. I was determined to make it anyway so I just left out all the sage and the brown butter sauce ( I am sure it would have kicked it up a few notches). I substituted tiny baby spinach leaves for the arugula. It turned out to be a very tasty and pretty side dish despite my changes and I will definitely make it again.

I had some butternut squash that needed to be used so looked for a recipe to try out here on Rouxbe and saw this one. I have made the sage brown butter, pureed the squash and roasted the squash. I have some fresh kale that also needs to be used so wondered how fresh kale if cut small would work as a substitution to the arugula (which I don't have).

Btw, I am really enjoying the new format for the courses and now have a kitchen To Do list that grows by the day!
Thanks Rouxbe!

Sounds like you are on track for one delicious dinner Bonnie. As for kale being a good substitute for arugula, I am not sure they are really that comparable in flavor or texture. However, with that said, you should be fine using a bit of kale.

The best way to know for sure is to test it both ways. Next time, use arugula and see how it compares to kale. Good luck and enjoy!

Hi Dawn,
Thanks for your reply. The risotto was excellent with the kale. I chopped it fairly fine so there would not be any large pieces in the risotto. Next time i will use arugula and see what the differences will be.

My family said to make it again.
Bonnie
>; )