Recipes

Karen will be writing about last weekend in the next couple of days. In the mean time she sent over a couple of the recipes people have been asking for:

My favorite is
Butternut Squash Risotto

1 large butternut squash
Butternut squash seeds
1 c. almonds
3 T. raw milk butter
1 medium onion
5 cloves garlic, minced
12 oz. Arborio rice
4 oz. white wine (something acidic works best)
4 c. hot chicken broth (from above recipe)
Grated Parmesan or firm white cheese
Salt and pepper
1 c. almonds

Preheat oven to 450 degrees. Cut butternut squash in half lengthwise. Remove the seeds (save them). Lightly grease squash on all sides, and place on a baking sheet, cut side down. Bake for 15 minutes, or just until squash is fork tender. Remove squash from pan to wire rack and cool completely.

Reduce oven heat to 325 degrees. Roughly chop almonds. Place on a separate baking sheet. Remove pulp from squash seeds, and place on a baking sheet. Spray with cooking spray and sprinkle with salt. Next to Place in oven for 5-10 minutes, or until almonds are lightly browned and fragrant. Squash seeds should be lightly browned and crispy (they may start to pop off the cookie sheet in the oven).

Once squash is cool, scoop out the pulp. Medium dice squash. Compost peel.

In a medium sized, heavy-bottomed saucepan, saute the onion in butter until golden until translucent. Add garlic and saute 30-40 seconds. Add diced squash and saute 4-5 minutes longer. Add the rice and stir until well-coated and translucent.

Add the wine and cook until evaporated. Add two cups HOT chicken broth or stock (from above recipe). Stir in two cups of hot broth and simmer gently until broth is absorbed. Add another cup of hot broth, and continue to stir. Once that is absorbed, add the final cup of hot broth. Continue to stir until stock is absorbed over the course of 18-20 minutes.

Remove from heat. Stir in grated cheese. Season to taste.

Serve garnished with toasted almonds and snack seeds.


Tomorrow I will post her Stuffed Acorn Squash recipe.