Acorn Squash Risotto!!

Butternut Squash risotto, originally uploaded by Brockenbrough Photos.

1 small acorn squash

1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
salt and butter to taste

Ok, so above you see the list of ingredients you need to assemble and do your prep work on.  The whole dish though took surprisengly little actual work time to do.  FCB actually substituted an acorn squash for the butternut squash the recipe recommends but it came out wondefully and I think the substitution worked. Go with what you got! And we had acorn squash!

Ok, 1st, cut the squash in half.  Scoop out the guts & trash those (unless you want to save the seeds and toast them….which we did as in the below albeit blurry picture):

butternut squash seeds, originally uploaded by Brockenbrough Photos.

Then  peel the green exterior off one half and grate on a cheese grater both halves.  Next put these, seasoned with salt and pepper, with the butter into a deep stock pot or sauce pan.  Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Saute stirring occassionally for about 15-20 minutes — aka: until the squash is soft.

Butternut Squash risotto, originally uploaded by Brockenbrough Photos.

They should look soft like this when ready:

Butternut Squash risotto, originally uploaded by Brockenbrough Photos.

Then  peel the green exterior off one half and grate on a cheese grater both halves.  Next put these, seasoned with salt and pepper, with the butter into a deep stock pot or sauce pan.  Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Saute stirring occassionally for about 15-20 minutes — aka: until the squash is soft.

In another saucepan cook onion, garlic, and salt and pepper in butter over moderately low heat, stirring, until softened:

  Butternut Squash risotto, originally uploaded by Brockenbrough Photos. 

Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

Butternut Squash risotto, originally uploaded by Brockenbrough Photos.

Butternut Squash risotto, originally uploaded by Brockenbrough Photos.

Butternut Squash risotto, originally uploaded by Brockenbrough Photos.

When you are done and all the liquid has been absorbed by the rice, spoon the rissott into two warmed bowls and serve.  This dish is good with garlic buttered grilled bread if you have any.  We had ours with Sally Lunn cake (a dry bread that is typically served after dinner) as there was some left over. 

Here’s the final result:

Butternut Squash risotto, originally uploaded by Brockenbrough Photos.

Enjoy!

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1 Comment

Filed under Brooklyn, Cooking, Food

One response to “Acorn Squash Risotto!!

  1. Sounds delicious! I made this great Moroccan-style stuffed acorn squash over the weekend.
    http://michaelbeyer.wordpress.com/2010/09/10/moroccan-style-stuffed-acorn-squashes/

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