Рецепт Butternut Squash Risotto Stuffed Carnival Squash
Butternut Squash Risotto Stuffed Carnival Squash
Butternut Squash Risotto Stuffed Carnival Squash
2 carnival squash
4 T olive oil
1 package butternut squash risotto or use recipe below
Prepare squash as directed below. When squash has roasted an hour, remove from oven. Fill squash with hot risotto mixture. Bake stuffed squash for 10-15 minutes longer.
- Butternut Squash Risotto
- 3 T olive oil, divided
- 4 cups cubed peeled butternut squash
- 3 cups leeks, sliced
- 1 carrot, peeled and cubed
- 1 T fresh chopped thyme
- 2 cups arborio rice
- 4- 14 oz cans vegetable broth or homemade broth
- 1 cup chopped fresh basil
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
Heat 2 T olive oil in a heavy large pan over medium-high heat. Add squash and saute' until beginning to soften and brown around the edges, about 5 minutes. Transfer squash to medium bowl, set aside.
Reduce heat to medium, in same pan that you cooked the squash, add remaining 1 T oil, leeks and thyme, stir until tender but not brown, about 5 minutes.
Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed; stirring frequently, 3-4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pan. Continue to cook until rice is tender but still very creamy, stirring gently and often, about 10 minutes longer (25 minutes total cooking time) Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese.
Season to taste with salt and pepper. Transfer to a large bowl and serve with additional Parmesan cheese or use to stuff carnival squash.
Preparing Squash:
Wash squash, then pat dry with paper towels.
Use a sharp knife to cut in half.
Scrape out seeds and fibrous strings.
Place squash in a baking dish.
Drizzle squash with oil, sprinkle with salt
Roast at 375 for 1 hour or until fork tender.
**Plan ahead: When squash is plentiful in the Autumn,
fill your oven with a baking pan of squash.
Roast as directed above and
when the squash is cool enough to handle, mash it and
freeze it in measured amounts to use throughout the year.
**Substitute grated squash for carrots in your favorite carrot cake recipe or
substitute cooked squash for pumpkin or sweet potatoes in your favorite pie recipe.
You won't even notice the difference.
Roasted Squash:
Butternut Squash, Carnival Squash, Risotto