Seasonal Recipes for Acorn and Butternut Squash

by Michele Cheplic | More from this Blogger

09 Oct 2008 05:30 AM

If you are looking for an affordable way to get into the spirit of the fall season consider purchasing some acorn or butternut squash. For the past two weeks my local market has drastically reduced the prices of its squash and by the looks of the containers, which continue to overflow with the orange and yellow produce, not very many people are interested in taking advantage of the deal.

If you are not used to cooking with acorn or butternut squash the following recipes might provide the incentive you need to get over your apprehension. The first recipe is as basic as it gets. Roasted Acorn Squash is simple and delicious. What's more, the oven does all the work and you are left with an amazingly warm, sweet dish perfect for a cool fall day.

The second recipe for Butternut Squash Risotto is a bit more time consuming, but the effort is well worth it in the end. This particular recipe would be an ideal dish to serve at a fall-themed dinner party. The presentation speaks to the season--warm, inviting and delicious.

ROASTED ACORN SQUASH

Ingredients:

2 acorn squash, halved, seeded, and cut into wedges

3 tablespoons butter

1/4 cup apple cider

1 tablespoon brown sugar

1/4 teaspoon cinnamon

Salt and pepper

Directions:

Preheat oven to 400 degrees.

In a saucepan melt butter. Whisk in remaining ingredients.

Place squash in a large bowl. Pour butter mixture over squash and toss to coat.

Place squash on a cookie sheet and roast for 45 to 55 minutes until light brown.

Serve with extra butter and brown sugar if you desired.

BUTTERNUT SQUASH RISOTTO

Ingredients:

3 pounds butternut squash

6 cups chicken broth

1 medium onion, chopped

1 tablespoon unsalted butter

1 1/2 cups Arborio rice

1 teaspoon minced garlic

1/2 teaspoon ground cumin

5 tablespoons finely grated Parmigiano-Reggiano cheese

1 teaspoon salt

1 1/2 teaspoons chopped fresh sage

4 ounces baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Directions:

To Roast Squash:

Preheat oven to 450 degrees.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

Set aside 6 crescent-shaped squash slices for serving and keep warm.

Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

To Make Risotto:

Start risotto after squash has been roasting 40 minutes.

Bring broth to a simmer and keep at a low simmer, covered.

Meanwhile, cook onion in butter in a heavy pot over medium heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

Stir in 1/2 cup simmering broth and cook, stirring frequently, until broth is absorbed. Continue simmering and add broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente, about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and spinach and simmer, stirring, 1 minute.

Spoon risotto over reserved squash slices and serve immediately.

Related Articles:

Autumn Recipes: B is for Butternut Squash

Butternut Squash and Baked Rice

Butternut Squash Soup

Autumn-Inspired Recipes: Pairing Apples with Pork

A Meal Made of Pumpkins

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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