Butternut Squash Recipes

Butternut Squash Recipes

Preparation of the recipe “pumpkin risotto with” butternut “roasted”
Preheat oven to 180 ° C. Peel, remove seeds and cut one of the pumpkins into pieces; put in a pan with a tablespoon of olive oil and a bit ‘of salt and pepper. Set aside.
 

Cut the remaining two pumpkins in half lengthwise; with a spoon remove the seeds with a spoon and then with a knife, carve the meat crosswise, trying not to cut the peel when you do this. Place the four half in another pan, drizzle with 2 tablespoons olive oil anointing evenly, season with salt and pepper. 

Place both pans in the oven and cook for 35 minutes. Then remove the diced pumpkin and leave the other in the oven for another ten minutes. Once the pulp of the pumpkin is cooked and the “shells” have taken a golden brown, turn off the oven and let the pumpkins warm in oven. 

Meanwhile fry over medium heat for about 5 minutes the finely chopped onion and crushed garlic with 2 tablespoons olive oil, add a pinch of salt. Add the rice and cooked pumpkin cut into cubes and cook for another 5 minutes, stirring regularly. 

Pour the white wine and let it evaporate. Then start adding the broth a ladle at a time, allowing the rice to absorb before adding the next ladleful. When the rice is cooked, add a knob of butter, sprinkle with cheese and a pinch of salt and pepper and stir to mix. Cover the saucepan with a lid and let stand for a few minutes before serving. 

Serve the rice filling the cavity of pumpkins cut in half and cooked in the oven; seasoned with a little olive oil and extra cheese if desired. 

Preparation time: 40 minutes
Cooking time: 55 minutes
 

Chef’s advice
The broth can do it with the nut but to have a better taste is advisable to make the broth in the house.
 

The recommended wine is Gewürztraminer. 

Notes: A first special vegetarian dish for Christmas Day, quick and easy to implement that will delight even the most refined palates.

 

Ingredients for 4 people:


3 butternut squash
5 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
75 ml dry white wine
300g risotto rice
1.2 liter hot vegetable stock
2-3 tablespoons finely grated Parmesan cheese