SUNSHINE SQUASH RISOTTO

SUNSHINE SQUASH RISOTTO

Serving Size: 3-4

INGREDIENTS

  • 1 orange sunshine squash

  • 1 TSP dried oregano from Footehills Farm

  • 1 TSP dried sage from Footehills Farm

  • 1 medium onion, diced

  • Olive oil

  • 1 clove garlic, minced

  • 1 CUP Arborio rice

  • 2 TBSP butter

  • Salt

  • Black pepper

  • 1/2 CUP freshly grated parmesan cheese

 

PROCESS
1. Slice the orange sunshine squash in half. Scoop out the seeds and peel the skin. Grate about 1/3 of the squash and cube the remaining 2/3, into 1 inch pieces.

2. Boil the cubed squash in 6 cups water with dried oregano and sage for 20-30 minutes.

3. Meanwhile, sauté the diced onion on medium heat until translucent. Add the garlic, Arborio rice, and butter, cooking for another 5 minutes.

4. Add the water from the boiled squash to the skillet, 1 cup at a time until the rice is covered.

5. Continue stirring the rice mixture occasionally and adding more water from the squash to keep the rice covered and simmering.

6. Once the rice is soft, add the boiled quash and grated squash. Mix to combine and continue cooking for another 5 minutes.

7. Add the parmesan cheese, saving a bit for sprinkling on top of each serving.

8. Serve and enjoy with mushrooms sautéed in butter and sage.

 
onion, garlic, winter squashLINC Foodsorange cutie squash, winter squash, risottoComment