I am very fond of all squash but butternush squash has to be my favourite. I firmly believe that there is no way in which it is not delicious! My sister was staying over unexpectedly so I needed a hot, filling vegetarian main (my house is so cold it’s almost inhumane!). Luckily I’d been planning to try this idea out for a while.
It was amazingly tasty. I have to admit to being the kind of omnivore who insists on having a recognisable protein with everything but this didn’t need it at all, it didn’t even need creme fraiche (which I normally dollop heartily over risottos). It was perfect just as it was.
~1kg butternut squash, peeled and chopped into chunks
~ 2 tsp dried sage
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
250g arborio rice
150ml white wine
700ml hot vegetable stock
small knob of butter
– Heat the oven to gas mark 6.
– Put the chopped butternut squash in a mixing bowl, add the sage and oil and mix well.
– Tip the squash out onto a baking tray thenroast in the oven for 30 minutes.
– In the meantime melt the butter, with a splash of oil, in a large, deep casserole dishwith a lid until just bubbling and foaming.
– Add the onion and garlic and cook on a medium to low heat until cooked anf soft.
– Add the rice and cook for about 1 minute, stiring well.
– Add the wine and cook, stiring until the liquid is absorbed.
– Add the hot vegetable stock and stir. Put the lid on.
– Take the squash out of the oven and keep warm (I put mine in the grill, which is heated by the oven below, the floor of the oven would probably be fine too, doesn’t matter if it catches a bit).
– Turn the oven down to Gas Mark 4/180C and put the rice into the oven for 30 minutes.
– With a fork, roughly mash up the roasted squash, leaving plenty of chunks.
– Take the rice out of the oven and tip the mashed squash into the pan as well as the butter, stir well to distribute.
– Allow to rest for a few minutes (while you crack open the wine!) and serve!