I love that we’re getting all sorts of squashes and cruciferous with the recent CSA’s, but I have to say I’m running out of ideas on how to use them all up. So as the gourds sat on my counter, looking too pretty to eat, I decided to consult my fellow food bloggers to see who had any good ideas. Low and behold there are LOTS of squash recipes going ’round the ether so it wasn’t long before I stumbled upon a recipe for pumpkin risotto with fried sage. Delicious, right? But I didn’t have fresh sage in the house, or pumpkin for that matter, so I thought I would just modify the idea.
I split the acorn squash in half, and after cleaning out all the seeds I drizzled olive oil, salt and pepper and put a little square of butter in it’s belly for good measure before popping into a preheated oven at 400°. While that cooked I got a basic risotto going, using a good bouillon instead of stock, a splash of red wine (we were out of white – so it did the trick) some shallots and garlic all sauteed to golden brown.
30-35 minutes later the squash was done, and it was scooped and folded into the cooked risotto. Right before serving I tossed in a handful of fresh arugula to wilt and not cook, and grated in some fresh Parmesan. The green in the veg added the perfect pop of color and a much needed peppery flavor. The rice was cheesy and savory, an ideal counterpoint to the naturally sweet and buttery squash. Dinner was SO filling and really tasty that I’d make it again in a heartbeat. However, if I don’t do something with all that broccoli I just got it’s going to be taking over the apartment. Anyone have any bright ideas?
P.S. in case you did want to try your hand at the Pumpkin Sage risotto, get the full recipe here: verysmallanna.com/2009/01/i-love-risotto/
Brooklyn’s Belly, a column about the adventures of a foodie in Dumbo Brooklyn is written by Nicole Cummo Tereza of Mangia Vita. Nicole, a graphic designer, food lover, and food blogger, is a Dumbo resident.
Wow, I can just taste this now! I love the arugula as counterpoint to the sweetness of the squash.
Re the broccoli: ever do broccoli pasta? Just boil chopped broccoli along with short pasta, while you sautee garlic and red pepper flakes in a good amount of olive oil. When the pasta is done, toss it all together, and voila! Kids love this dish and I love how you kill two foodgroups in one.
Wow, I can just taste this now! I love the arugula as counterpoint to the sweetness of the squash.
Re the broccoli: ever do broccoli pasta? Just boil chopped broccoli along with short pasta, while you sautee garlic and red pepper flakes in a good amount of olive oil. When the pasta is done, toss it all together, and voila! Kids love this dish and I love how you kill two foodgroups in one.
Wow, I can just taste this now! I love the arugula as counterpoint to the sweetness of the squash.
Re the broccoli: ever do broccoli pasta? Just boil chopped broccoli along with short pasta, while you sautee garlic and red pepper flakes in a good amount of olive oil. When the pasta is done, toss it all together, and voila! Kids love this dish and I love how you kill two foodgroups in one.
Wow, I can just taste this now! I love the arugula as counterpoint to the sweetness of the squash.
Re the broccoli: ever do broccoli pasta? Just boil chopped broccoli along with short pasta, while you sautee garlic and red pepper flakes in a good amount of olive oil. When the pasta is done, toss it all together, and voila! Kids love this dish and I love how you kill two foodgroups in one.
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