| Directions |
Preheat oven to 450. Cut the squash in half, scoop out the
seeds and strings, and put them in saucepan. Brush the squash flesh with
butter, sprinkle with a bit of salt, and place on the cookie sheet, flesh
side up. Bake about 45 minutes, until tender. Set aside to cool, then spoon
the flesh into bowl, discard skins, and mash squash until smooth.
Meanwhile, add stock and ½ t salt to the seeds and strings and
heat over high heat until it boils. Cover, lower heat, and simmer for 20
minutes.
Set strainer over bowl and pour the liquid through. Use spoon to
squish the strings and get all the liquid out. Measure the liquid back into
the saucepan and add water until the total liquid equals 5 cups. Heat to a
simmer, cover, and turn off heat.
In the heavy-bottomed saucepan, heat 1 T butter with olive oil
until butter melts and is no longer foamy. Add onion and sauté until soft,
stirring occasionally, about 4 minutes. Add garlic and sauté another minute.
Stirring constantly: Mix in rice and cook for 1 minute. Add wine
and cook about 2 minutes, until absorbed. Add 1 c of broth and cook until
absorbed, then add another c, and repeat until rice is soft and creamy with
just a bit of hardness right at the center. Add more hot water if needed to
get the texture just right. This should take about 25 minutes total.
Remove from heat and stir in mashed squash, Parmesan, sage, and
the last T butter. Mix until butter is melted, then add nutmeg and
additional salt, if desired. Serve immediately, with Parmesan cheese for
sprinkling. |
Recipe:
Winter Squash Risotto
Adapted
from Jack Bishop's A Year in a Vegetarian Kitchen: Easy seasonal dishes
for family and friends, in which it's called "Winter Squash Risotto
with Sage and Parmesan."
