Butternut Squash Risotto Stuffed Carnival Squash

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Butternut Squash Risotto Stuffed Carnival Squash

Butternut Squash Risotto Stuffed Carnival Squash

Ingredients

• 2 carnival squash
• 4 tablespoons olive oil
• 1 package butternut squash risotto or use recipe below

Cooking Directions

1. Prepare squash as directed below. When squash has roasted an hour, remove from oven. Fill squash with hot risotto mixture. Bake stuffed squash for 10 to 15 minutes longer.

Butternut Squash Risotto

Ingredients

• 3 tablespoons olive oil, divided
• 4 cups cubed, peeled butternut squash
• 3 cups leeks, sliced
• 1 carrot, peeled and cubed
• 1 tablespoon fresh chopped thyme
• 2 cups arborio rice
• 4 (14 oz) cans vegetable broth or homemade broth
• 1 cup chopped fresh basil
• 3/4 cup freshly grated Parmesan cheese, plus more for serving

Cooking Directions

1. Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add squash and saute' until beginning to soften and brown around the edges, about 5 minutes. Transfer squash to medium bowl, set aside.
2. Reduce heat to medium, in same pan that you cooked the squash, add remaining 1 tablespoon oil, leeks and thyme, stir until tender but not brown, about 5 minutes.
3. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed; stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pan. Continue to cook until rice is tender but still very creamy, stirring gently and often, about 10 minutes longer. (25 minutes total cooking time) Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese.
4. Season to taste with salt and pepper. Transfer to a large bowl and serve with additional Parmesan cheese or use to stuff carnival squash.

Roasted Squash

Ingredients

• 1 to 2 pounds squash of your choice
• 1 to 2 teaspoons salt
• 1 to 2 tablespoons oil

Cooking Directions

1. Wash squash, then pat dry with paper towels.
2. Use a sharp knife to cut in half.
3. Scrape out seeds and fibrous strings.
4. Place squash in a baking dish.
5. Drizzle squash with oil, sprinkle with salt
6. Roast at 375º for 1 hour or until fork tender.
7. **Plan ahead: When squash is plentiful in the Autumn,
8. fill your oven with a baking sheet of squash.
9. Roast as directed above and
10. when the squash is cool enough to handle, mash it and
11. freeze it in measured amounts to use throughout the year.
12. **Substitute grated squash for carrots in your favorite carrot cake recipe or
13. substitute cooked squash for pumpkin or sweet potatoes in your favorite pie recipe.
14. You won't even notice the difference.

Butternut Squash, Carnival Squash, Risotto, Roasted, Squash