Butternut Squash & Sage Risotto
From BBC Good Food
Hard squash has started making an appearance in the Local Box lately- try this creamy, satisfying veggie recipe where butternut squash is the star.
2 lbs butternut squash , peeled and cut into bite-size chunks
3 tbsp olive oil
bunch sage , leaves picked, half roughly chopped, half left whole
6 1/2 cups vegetable stock
1/4 cup butter
1 onion , finely chopped
1.5 cups risotto rice (we used arborio)
1 small glass white wine
1/2 cup parmesan , finely grated
Before you make the risotto, heat oven to 400F. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
With greens to make side dishes or entrées in their own right and herbs and onions to spice things up, this week’s Local Box has it all. I sautéed some snipped sage in butter, then added capers and mixed with pasta for a quick lunch today. That luxuriant head of lettuce will be a great side to a winter omelet for a quick and easy dinner, and my hubby’s already talking about roasting the Russian kale.
How will you eat out of your Local Box this week?
When I came home from taking my dog, Moxie, to the dog park on Saturday, Hubby had dinner ready to go. He’d started with a recipe called “Stir-fried Stuffed Steamed Eggplants” from a typically great cookbook called Buddha’s Table by Chat Mingkwan but, he discovered, steamed eggplant wasn’t a great thing. So after he’d steamed it and tasted it, he put it in the oven to roast with some olive oil and a sprinkling of salt and sugar, too. Then, he reports, “I cut up red potatoes, a small red onion, and two cloves of garlic. I put some olive oil in a pan and fried sage leaves in it until they turned dark green. (They get spotty, then turn kind of a deep emerald.) Then I took the sage leaves out of the oil and put the vegetables in. I sliced up some zucchini really thin and threw that in, too. Then I deglazed with a quarter-cup of Marsala and added about two tablespoons of soy sauce. I put a lid on the veggies and turned down the heat to let them steam while the eggplants were roasting, about 15 or 20 minutes total, until soft. Then I toasted some pine nuts. When I got the eggplants out of the oven, I poured the stir-fry over them and garnished with the sage and pine nuts.” My only regret is that we were out of rice. It would have been a wonderful way to soak up this tasty sauce.
Folks on other blogs are talking about the end of the growing season… but here it’s still going strong, as evidenced by the Local Box this week! I’m thrilled to see sage, since that’s called for in the sweet-potato gnocchi recipe I posted a link to yesterday. Seeing more Meyer lemons reminded me that I found a Meyer-lemon truffle recipe last December that I wanted to try this holiday season, so I’ll dig that up this week. I can’t wait to roast that eggplant, and perhaps a few sweet potatoes, too! And with all this rainy weather, I think I’ll bake with the zucchini this week.
What have you got planned for your Local Box?