As a child, I was never really exposed to squash, either summer or winter. For whatever reason, my mother, as healthy of a cook as she was, never prepared squash for us. I guess she didn’t like it, or maybe my dad didn’t like it!
But as I have begun my quest for cooking ever healthier foods, I have tentatively begun experimenting with both summer and winter squash. About the bravest I’ve been with zucchini is to grate it up into batters and casseroles, which is good enough for me. I’ve been a little braver with winter squash, because I figure that I like pumpkins, so I’ll probably like the similar winter squashes.
My sister’s mother-in-law actually gave me a great tip about winter squash, which is to bake, microwave or grill it but never boil it or steam it. This is great advice because it really helps to keep the squash’s texture and taste intact.
My favorite experiment so far with winter squash was Winter Squash Risotto. I got the recipe from a tattered booklet that doesn’t even have the cover anymore so I don’t even know what it is called. What I love about this recipe is that the butternut squash merely added to the recipe - it wasn’t the predominant taste or texture. So if you’re like me, and are learning to enjoy the taste and feel of squash, this recipe is for you. It’s the perfect autumn side dish.
Butternut Squash Risotto
2 TBSP olive oil
4 slices cooked turkey bacon
1 tsp fresh sage, chopped or 1/2 tsp dried sage
1 1/2 cups Arborio rice
3 1/2 - 4 cups hot chicken broth
1 small butternut squash, cooked
salt and pepper to taste
1 TBSP butter
1/2 cup Parmesan cheese, grated
1/4 cup parsley, chopped for garnish, optional
In heavy saucepan, heat oil over medium heat. Add the rice, bacon and sage; stir to coat with oil. Add one cup of hot broth into the rice and bring to a bubbling simmer. Continue to cook, stirring frequently until the broth is absorbed into the rice; adding more broth as needed, until only 1 cup of broth is remaining. Add the cooked squash along with this last cup of broth. Continue to cook, adding additional broth as needed, until rice is creamy. Add salt and pepper to taste and stir in the butter and cheese. Serve topped with parsley and additional cheese.
