It’s fall and squishy squash time!!
Squash time and honey normally didn’t go oh wow can I have more squash??? Since our beloved farmer brings us lots of squash (meaning multiple crates) we have gotten to be more creative. I remember cooking this dish together with honey one day in fall. The fragrance of vanilla was so potent we really enjoyed the cooking time just for the smell alone. Now that we are vegan we have not yet tried this recipe but once we do I am sure we will be able to make it vegan as well with good results. For right now I will post the recipe this way as we all know squash has to go at some point and now with this chilly fall weather it calls for this great antioxidant full of the summers sunshine with it’s dark deep orange color. For this recipe we used butternut squash but I am sure that all the dark orange squashes or pumpkin would work as well.
Butternut Squash and vanilla Risotto
4 cups vegetable broth
1 large vanilla bean
3 cups cubed squash cubed to 1 inch.
3 tablespoons butter (we used earth balance
3/4 cup finely chopped onions (1)
1 1/2 cup arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese or vegan parmesan substitute
1/2 teaspoon salt
2 tablespoons chopped chives
In a medium sauce pan on medium high, heat the broth. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add to the broth along with the vanilla bean. When broth comes to a simmer ,reduce to low ,add squash cook 5 minutes till tender. Remove from broth with a slotted spoon ,set aside. Turn broth to very low ,cover and keep warm. In a large sauce pan melt 2 tablespoons butter or earth balance on medium heat , add onion and saute 3 minutes till done but not brown. Add rice and stir to coat with butter. Add wine simmer till almost evaporated, about 3 minutes. Continue cooking rice adding 1/2 cup broth at a time stirring constantly and allowing each addition time to absorb , till tender but firm and creamy approximately 20 minutes add squash ,Parmesan, salt and chives. Serve I think as a side dish it will serve 4 but main course with salad say two because it is just so yummy