pumpkin-sized squashPosted: October 22, 2009
i picked up a massive (the size of a small pumpkin, not genuinely massive) squash at our local farmer’s market about a week and a half ago. it’s been sitting in my kitchen, waiting to be made into something delicious. tonight, its time had come. it was sacrificed in the name of all things autumnly delicious.
in fact, it was so big, that it was used for two different things. half was sliced to make scrummy squash fries (akin to it’s cousin, the sweet potato fry, which i happen to adore). the other half was chopped up to make…
sweet potato & squash risotto
this dish is the definition of comfort food and is a joy to create, and then of course consume.
- 350g diced squash and sweet potato (in this case, 1 sweet potato and 1/2 a huge squash)
- 1 tsp chili flakes
- 2 tbsp olive oil
- 1/2 onion, chopped
- 200g risotto rice
- 600ml hot vegetable stock
- 2 handfuls baby spinach leaves
- optional: parmesan cheese to serve
- preheat the oven to 190C/gas 5. arrange the squash and sweet potato cubes into a roasting tin, drizzle with half the olive oil, and toss with the chili flakes and season. roast for 20 minutes until golden and tender.
- meanwhile, heat the remaining oil in a large pan and gently fry the onion for 5 minutes until softened. stir through the rice and mix well with the onions and oil.
- gradually add the veg stock, a ladleful at a time, bubbling and stirring well with each addition until all the stock has been absorbed and the rice is tender (about 20 minutes).
- season, then stir through the warm roasted squash and sweet potato and the spinach. serve immediately, with a sprinkling of parmesan if using.
lesson learned: patience patience patience. the operative word when making risotto. unfortunately, there were more than a few grains of not-quite-cooked rice tonight. (slaps back of own hand)