Norfolk County Ontario’s Garden
Norfolk County Tourism


Recipe By: The Belworth House


  • Spiced Butter
  • 4 cloves garlic, roasted
  • 4 tablespoon butter
  • 1 teaspoon finely chopped sage leaves
  • ½ teaspoon finely chopped oregano leaves
  • Pinch of ground cinnamon
  • Pinch of ground ginger

In a bowl, crush the roasted garlic with a spoon, mix in butter, sage leaves, oregano, ground cinnamon and ginger set aside.

Butter nut Squash

  • 2 tablespoon butter
  • 1 pound squash cut into ¾” cubes
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar

In a large skillet melt the butter over medium heat.  Add the squash and season with salt.  Cook for 6 minutes until golden on all sides, add the brown sugar and cook until the squash is caramelized and tender, but not mushy.  Set aside


  • 5 cups chicken stock
  • 1 tablespoon olive oil
  • ¼ pound prosciutto, Canadian bacon or pancetta
  • ½ cup minced onions
  • 4 cloves of garlic minced
  • 1 cup Arborio rice
  • 1 teaspoons finely chopped thyme leaves
  • 2 teaspoon finely chopped parsley leaves
  • ½ cup white wine

Bring chicken stock to a boil over high heat.  Reduce heat to low and keep warm.  Heat olive oil in a heavy bottomed saucepan and the prosciutto and sauté until lightly browned.  Add the onions and garlic, stirring until softened.  Pour in the Arborio rice, thyme leaves and parsley cook for 4 minutes, stirring until well coated.  Turn the heat to high and add the white wine, simmering until mostly absorbed.  Add the hot stock ½ cup at a time, stirring constantly until absorbed by the rice.  Continue to add stock ½ cup at a time, stirring to release the starch.  Check rice doneness after 18 minutes, rice should be al dente but cooked through.

Gently fold in the squash, season with salt and pepper and top with spiced butter and parmesan cheese (optional).