This weekend finally felt like fall in Florida, it was sunny and 70 degrees all day. For those of you who don’t live here, I recognize this not cold, and not really fall weather in most everywhere else, but for us Floridian’s it’s amazing!
The fall weather inspired me to pick up one of fall’s best seasonal vegetables, butternut squash. The odd, bowling ball shaped veggie is sweet and delicious roasted or steamed. And because it’s in season right now, you can pick them up very inexpensively. In fact, the one I bought at Publix today was only $o.79 a pound. One 2lb squash will produce nearly 8-9 cups when cubed.
Here are some facts about one of fall’s best treats, courtesy Bon Appetit magazine: (http://www.bonappetit.com/tipstools/ingredients/2008/10/butternut_squash)
How to buy
Butternut squash is available year-round, but it is best from early fall through winter. Look for a squash that feels heavy for its size; one with a fat neck and small bulb will have the smallest seed cavity, yielding the most meat. Butternut squash should have a hard skin without bruises or mold. (A darker-colored spot indicating where the squash has been resting is fine).
How to use
Even though butternut squash is one of the tenderest winter squashes, getting to its sweet inner meat can be difficult. If you prefer not to attempt to prepare it yourself, many supermarkets now sell peeled and diced butternut squash. To prep butternut squash yourself, use a sturdy, sharp chef’s knife. First, cut off the top (with the hard stem) and then cut the squash in half lengthwise and scoop out the seeds and stringy interior with a spoon. For sautéing, you will need to peel the squash first, which you can do with either a sharp vegetable peeler or a paring knife.
How to store
Do not refrigerate whole butternut squash; it will keep for a month or more in a cool, dark place. Peeled butternut squash should be stored tightly covered and refrigerated for up to five days.
Butternut Squash Risotto
Courtesy Ina Garten
This is one of my all time favorite recipes that incorporates butternut squash. Roasting the squash produces the best consistency and the pancetta adds a salty and rich flavor. Ina is known for adding homemade chicken stock to her recipes and after making this with and without it, she is absolutely 100% right on, it makes a difference. Of course it will still be good, but if you have it on hand, use homemade (click here for recipe).
When looking for pancetta (italian bacon) the most economical way to purchase it is to get a slice from the deli counter. They sell it pre-packaged but it’s likely going to be expensive and more than you need. Publix carries Boar’s Head pancetta at $10.98 a pound, but for this recipe you only need 2 ounces so ask them to cut a 1/4 pound thick slice. This only cost me $2.10!
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 4 tablespoons unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Have more butternut squash than you need? Add pieces into a green salad and mix with gorgonzola cheese and walnuts and toss in a vinaigrette. Viola, warm butternut squash salad!
Tara O'Keeffe