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A fall staple, squash is at the heart of tasty risotto dish

We love autumn. Produce is plentiful and the flavours both savoury and sweet come alive.

The farm stands are full of squash, corn, melons and the fall mums that adorn our doorsteps. The fall weddings are a treat to prepare. So many local ingredients … and lots of thyme.

Our team had the privilege of catering in the Mooder Garden on Saturday, Victoria Park and Hauser Hall the weekend before. We are so incredibly lucky to have such little gems in our community for celebrations and family get-togethers. These venues are often the expression of something personal and passionate being shared. This is much like the personality of cooking.

Fresh local produce, a flare for entertaining, unique venues – now all we need is an occasion. That’s OK, Thanksgiving is right around the corner. In the meantime try this stuffed squash recipe from one of our weddings. Happy fall.

 

Carrot-and-Snow-Pea-Risotto Stuffed Squash

 

2 sweet potato squash or small pepper squash

1 tsp cinnamon

1/2 tsp chopped ginger

1 tsp chopped thyme

1 tbsp butter, melted

Salt and pepper

 

Cut squash, lengthwise to make a cup. Remove seeds from inside of the squash, season with spices, ginger, butter, salt and pepper;

Place upside down in casserole dish and bake at 350 F until tender.

 

Snow peas

Snow peas

1 carrot, diced

1 red onion, julienned

1 clove garlic, chopped

2 tbsp butter, melted

1 sprig rosemary

4 sprigs of thyme

Salt and pepper to season

 

Risotto

1 tbsp olive oil

1 onion

1 clove of garlic

2-1/2 cups Arborio rice

1/4 cup white wine

1 large pinch of saffron

7-9 cups of chicken stock (hot)

4 tbsp butter

Parmesan  cheese

Chopped parsley

 

For the snow pea part, combine ingredients on baking sheet lined with parchment paper and roast in 400 F oven until tender and golden. Set aside;

For the risotto, sautee onion  in pan with olive oil, add garlic and Arborio rice. Toss and toast the rice, then deglaze with wine, add saffron and then add chicken stock until covered. Allow to simmer. As the chicken stock reduces add more stock. Keep stirring;

Once the rice is cooked, finish with butter and parmesan cheese and parsley, then add snow peas. Stuff the squash with risotto and bake until warmed through.

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