Winter Squash Risotto

February 01, 2016 By: Megabeth Category: Main Dishes, Recipe

Winter Squash Risotto

I love risotto. It’s such a comforting and rich dish that often gets overlooked because people think it takes a really long time to make. Or, it’s complicated. As I’ve talked about before, it’s really not that hard to make.

This recipe gets the most out of your winter squash by simmering the seeds and strings in the vegetable broth.

Winter Squash Risotto
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegetarian
Ingredients
  • 1 acorn squash
  • 2T butter
  • 6 cups vegetable broth
  • 1 cup white wine
  • 1T olive oil
  • ½ large yellow onion, finely chopped
  • 1 cup arborio rice
  • 1T fresh sage, minced
  • 2 cups Parmesan cheese, finely grated
Instructions
  1. Cut acorn squash in half. Remove seeds and strings and place in bowl.

  2. Brush inside of acorn squash with butter. Sprinkle with salt and paper.
  3. Place on baking sheet, cut sides up and put in pre-heated 400 degree oven. Roast for 30 minutes - or until soft and browned.
  4. While acorn squash is roasting, pour broth into medium saucepan and add the reserved seeds and strings from the acorn squash. Simmer on medium-low heat for about 20 minutes. Remove from heat and pour broth through small hold sieve to remove seeds and strings.

  5. Heat olive oil over medium heat in large pan. Add onions and saute until translucent.
  6. Add dry risotto to pan and heat for about 1 minute.
  7. Add white wine, stir risotto to distribute wine. Once wine is almost absorbed add one cup of the vegetable broth. Once liquid is almost absorbed add another cup of the broth. Stir occasionally just to ensure the risotto is not sticking to bottom of pan.

  8. Continue adding the liquid and allowing it to absorb one cup at a time until the risotto is plump and soft. Once you’ve hit about six to seven cups of liquid, begin taste testing risotto for doneness. Keep adding liquid until risotto is soft and creamy. If you run out of vegetable broth and the risotto still needs to cook, use hot or boiling water until done.
  9. When the acorn squash is done roasting, scrape the insides with a spoon and place in a bowl. Mash with a potato masher or with a fork.

  10. Once risotto is cooked, add acorn squash, sage and ¾ of the Parmesean cheese. Salt and pepper, to taste. Stir through until combined and cheese has melted.
  11. Serve with Parmesan cheese sprinkled on top.

 

 

Roasted Acorn Squash Stuffed with Curried Lentils, Rice and Goat Cheese

December 18, 2012 By: Megabeth Category: Main Dishes

This week is “clean the pantry” time at the Veggin’ household. So, everything in this meal was with stuff I had already on hand. You can play with the spices a bit, I had a wonderful punjabi chana masala spice blend, so I used that. If you don’t have that exact blend of spices, no worries, use garam masala or stick with combination of cumin, coriander, curry and a little cayenne pepper.

Acorn squash is so incredibly easy to make, especially if you’re stuffing it. I paired preparation of the acorn squash with using the rice cooker, so I barely had to do anything to get this meal put together.

So, not only did I not have to do any shopping for this meal, I barely had to do any cooking. Score!

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Acorn Squash Wadas in Garlicky Oil

March 03, 2010 By: Megabeth Category: Main Dishes, Side Dishes

Acorn Squash Wadas in Garlicky Oil My bamboo steamer kept whispering to me every time I walked by it, “Use meeee. Use meeee.” So, finally, I listened and grabbed it off the shelf.

Now that the steamer was down on the counter, I knew wasn’t in the mood for an Asian dumpling so I hunted for something a little different. I’m glad I did, otherwise, I wouldn’t have found this unique recipe. It was also surprisingly quick and easy to make (if you don’t mind taking some time to grate the squash).

I used one acorn squash, and doubled all the other ingredients in the original recipe and was rewarded with 20 dumplings. It was enough for two hungry adults to wolf down as a main dish. It’s probably enough for a family of four to have as a side dish.

I also substituted flat leaf Italian parsley for the cilantro and reduced the amount of coriander. (Frequent readers will know that my in-house taste tester is the victim of the “soapy taste blues” whenever tasting either cilantro and coriander. So, as always, feel free to use what you wish.)

Acorn Squash Wadas in Garlicky Oil
from Laxmi’s Vegetarian Kitchen

Squash Dumplings:

  • 1 small acorn squash
  • 2 fresh hot green chili, stemmed and minced
  • 1 cup whole wheat flour
  • 4 tablespoons chick pea flour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons mild peanut or vegetable oil, plus more for brushing the steamer
  • 1/2 teaspoon mustard seeds
  • 2 or 3 garlic cloves cut into slivers
  • 1 tablespoon minced fresh parsley (original recipe used cilantro)

Peel and seed the squash. Grate and measure 1 1/2 cups of squash.  Combine with the remaining dumpling ingredients and mix well. (Note: I sort of mushed the mixture together using the back of a spoon. I noticed the finer the grate, the better the mixture stayed together.)

Brush a steamer basket with oil or line a bamboo steamer with cheesecloth. Bring at least 1 inch of water to a boil in the steaming pot. Place heaping tablespoonfuls of the squash mixture 1/2 inch apart in the steamer basket.

Place over the boiling water, cover, and steam until a knife inserted in the middle comes out clean, about 4 minutes. You may have to steam them in batches. depending on the size of your steamer; add more boiling water for the second batch if necessary. (Note: I have a double steamer and was able to steam all 20 dumplings at the same time.) Ease out gently with a metal spatula and turn into a shallow serving dish.

Heat 2 tablespoons oil in a small skillet over medium heat. Add the mustard seeds; when the seeds begin to sizzle and splutter, stir in the garlic. Cook until the garlic is lightly browned, 3 to 4 minutes. Turn off the heat and add the parsley.

Pour the seasoned oil over the dumplings, scraping the skillet with a rubber spatula. Toss well to coat. Serve immediately. Makes 4 to 6 servings. Preparation time: 15 minutes.


Acorn Squash Stuffed with Zesty Orzo and Cheese

December 27, 2008 By: Megabeth Category: Main Dishes

My kitchen was overrun with acorn squash this week. This recipe was perfect as I was able to stretch the filling of orzo to fit into two large squash halves plus four small ones.

There are several options on how to cook the acorn squash – microwaving, steaming, or baking with olive oil. The method described below worked well for me as the acorn squash has time to cook while I’m working on the orzo and sauce. And, the oven is already pre-heated when it’s time to bake the acorn squash when it’s stuffed with the filling.

Acorn Squash Stuffed with Zesty Orzo and Cheese
by Megabeth

2 large acorn squash, halved, seeded
3/4 cup water
1 cup orzo
3/4 cup milk
1/2 cup vegetable broth
1/2 cup grated sharp cheddar cheese
1/3 cup grated Parmesan cheese
1 t onion powder
1 t garlic powder
Several dashes of hot pepper sauce
panko crumbs

Preheat oven to 400° F. Prick acorn squash several times with knife. Place in microwave for two minutes on high. Remove from microwave and let sit one minute. Cut acorn squash in half (stem to stem).

To keep acorn squash from rolling around in pan once you flip them over, cut a thin slice from rounded side of each squash half. Place squash, open side down in glass pyrex baking pan. Add water to pan and cover with foil.

Bake for about 35 minutes – or until squash is tender. Once tender, drain water in pan and flip acorn squash open side up. Sprinkle with salt and pepper.

Meanwhile, place orzo on small baking sheet and place in oven for a few minutes to toast.

Put a few cups of salted water in pot and bring it to a boil. Once boiling, add toasted orzo. Cook until almost tender (about 5 minutes.)  Drain the orzo.

Add milk and broth into pot and bring to a boil.

Once boiling, add orzo. Continue boiling until the liquid thickens and orzo becomes tender. Stir frequently, about 5 minutes. Drain. Remove pot from heat.

Stir in cheddar and 1/2 of the Parmesan. Once melted add garlic powder, onion powder, salt, pepper and hot pepper sauce. Stir to combine ensuring that all the cheese is melted.

Divide mixture among squash halves. (If you’d like, to make sure that the orzo integrates better with the orzo, score the acorn squash a little bit before adding the mixture.)

Sprinkle the filled acorn squash with the rest of the Parmesean and panko crumbs.

Put into oven and bake until the tops brown – about 20 minutes.


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