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red kuri squash risotto
Farmer's MarketFreezer MealsLunch RecipesVegetarian

Red Kuri Squash Risotto

written by Ali

After a  holiday break and several days of leftover turkey breast for lunch and dinner, I’m well ready to go back to work on Monday and enjoy this red kuri squash risotto for lunch.  The break was wonderful – I spent a lot of time cooking (no surprise there) and some time working on the blog, reading, and putting up Christmas decorations.  I also feel like I did somewhere around 100 loads of dishes – but that might be a slight exaggeration!

I am definitely ready for a recipe with winter squash again.  I’ve been saving the red kuri squash risotto recipe for a week when I know I want something warm and cozy at lunch.  It will also be sweet relief when I’m catching up on emails and projects on Monday.  Red kuri squash lends such a subtle squash flavor.  I roasted the squash using the easy technique I also use for pumpkins (see the recipe here).  The roasted squash left me with two cups – I used one cup for the red kuri squash risotto and froze the other cup for later use.  This risotto also freezes really well, making it a perfect make-ahead lunch.  Here’s to a productive week ahead with great lunch!

red kuri squash risotto

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Red Kuri Squash Risotto

Ingredients

  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup cooking sherry, white wine, or dry Vermouth
  • 5 cups vegetable stock or chicken stock
  • 1/4 cup grated Parmesan cheese
  • 1 cup red Kuri squash puree
  • 1 teaspoon salt

Instructions

  1. In a small saucepan, heat the chicken stock to a simmer. Leave it simmering.
  2. Meanwhile, in a medium saucepan, melt the butter. Add the minced shallot and cook until the shallot is fragrant. Add the Arborio rice and cook, stirring frequently, for 2 minutes. Add the sherry, white wine, or Vermouth and cook over low heat until it is absorbed.
  3. Add 1 cup of the simmering chicken stock to the rice and stir off and on until the stock is absorbed. Continue to add 1 cup at a time, stirring and simmering, until all the stock is incorporated or until the arborio rice is to your preferred level of doneness. Take the risotto off heat and add the Parmesan cheese and red Kuri squash puree, stirring to incorporate.
  4. Serve with a a bit of grated Parmesan cheese. Enjoy!
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November 27, 2016 0 comment
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summer squash and goat cheese tart
AppetizersBaked GoodsFarmer's MarketLunch RecipesVegetarian

Summer Squash and Goat Cheese Tart

written by Ali

I’m sure my readers have noticed me waxing rapturous about most vegetables that come my way, particularly throughout the summer time.  The only summer veggie that I have a very indifferent relationship with is summer squash.  I attribute it to the fact that summer squash has a propensity to become slimy when cooked, which is a texture I just can’t stand in food.  That said, I really enjoy cooking with squash blossom flowers, and with that in mind, planted a summer squash plant about mid-way through the growing season this year.  My logic was that it just wouldn’t produce fruit – I’d be diligent about plucking the flowers and using them.

Try as one might, it’s hard to be a prurient guardian of a vegetable’s chastity.  My summer squash defied me and set out squash anyway.  It turns out I had a yellow zucchini on my hands.  I picked it before it became a giant and grabbed one of the smaller ones that was starting to grow, too.  I decided finding a way to cook it very minimally would be the way to go, so sliced off about sixteen thin slices and set them aside for this goat cheese summer squash tart (the remainder was grated and made into zucchini coconut cashew muffins – recipe to come).  It turned out so well that I almost regret not having more summer squash on the way.  I’m already starting to envision planting several zucchini next year, thus starting a cycle of vegetable love and loathing all over again.

zucchini goat cheese tart prebake zucchini goat cheese tart4

Summer Squash and Goat Cheese Tart
Serves 4

1 recipe rough puff pastry
1 very small zucchini or other summer squash
2 ounces goat cheese
1 tablespoon fresh thyme leaves
¼ cup walnut pieces (optional)

Preheat the oven to 425 degrees.  Slice the zucchini into thin slices – you should have at least sixteen slices.

Roll out the rough puff pastry into a square that is 8 inches by 8 inches.  Divide into four squares that are 4 inches by 4 inches.  Place the squares on a parchment paper covered cookie sheet.

Place the zucchini slices in the middle of each square, 4 slices to a square.  Divide the thyme leaves, goat cheese, and walnuts (if using) over the zucchini.  You can fold up the sides of each square to create a border or use any leftover strips of puff pastry to do the same.

Bake for 20 minutes or until the puff pastry is a light golden brown.

August 16, 2016 0 comment
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Farmer's MarketLunch RecipesSaladVegetarian

Midwinter Delicata Squash and Greens Salad

written by Ali

My lunch this week was all about the squash: butternut squash ravioli, butternut squash and chocolate chip muffins (link here), and Delicata squash salad.

The Delicata squash was from my autumn stash. I came to love Delicata even more than other winter squash when I learned it could be eaten peel and all.   It requires minimal effort to cook – just slice, de-seed and roast with a bit of olive oil.   Delicata is also incredibly photogenic, as demonstrated here:

delicatabeauty

And here:

delicatarings

The Delicata squash rings for the salad went into the oven at 350 degrees, were drizzled with a little olive oil, and cooked about 20 minutes. I flipped them over half way through.

This salad includes cranberries, a seasonal fruit that I don’t often see included raw; however, sliced thinly, these give the salad a lovely tart and crisp bite.

Midwinter Delicata Squash Salad

Midwinter Delicata Squash and Greens Salad

Serves 1 – but could easily be adapted for multiple hungry salad lovers

1 good handful salad greens or spinach
About 6 cranberries, sliced
About 8 hazelnuts
2 or 3 roasted Delicata squash rings
Pinch of salt
A few grinds of black pepper
1 or 2 tablespoons Champagne Vinegar Dressing (below)

Place greens on a plate or in a bowl and layer the cranberries, hazelnuts and squash on top. Drizzle with dressing and salt and pepper to taste.

Champagne Vinegar Dressing

¼ Champagne Vinegar
½ cup olive oil
1 tablespoon stone ground mustard
Pinch of salt and a pinch of fresh ground pepper

Put all ingredients in a small jar, cover with a tight-fitting lid and shake vigorously.

December 16, 2015 0 comment
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