CREAMY SQUASH RISOTTO WITH TOASTED PEPITAS
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.
Provided by Abra Berens
Categories Risotto Squash Butternut Squash Vegan Olive Oil Paprika Onion Rice Wine Orange Dill Parsley #cook90 Vegetarian Dairy Free Wheat/Gluten-Free Dinner miso
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Make the Squash Purée:
- Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
- Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
- Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
- Make the Risotto:
- Bring 8 cups water to a boil in a medium pot.
- Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
- Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
- Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
- Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.
ROASTED KABOCHA SQUASH, HARICOTS VERTS, MUSHROOMS AND PEPITAS
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
- Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
- Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
- When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.
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