Squash Risotto

I used a kabocha squash, but any type would work well. You can vary the vegetables, as usual.

Ingredients:

1 squash

oil

1 onion

1 tsp honey

5-8 Brussels sprouts

1 vegetable stock cube

250 g risotto rice

boiling water

mint

lemon juice

black pepper

truffle oil

Instructions:

1. Wash the squash and rub it lightly with oil. Roast at 200 C for 60 minutes. Then take it out, halve it, and roast for another 10 or 20 minutes.

2. Dice the onion. Fry it lightly in oil and honey.

3. Wash and halve the Brussels sprouts and add them to the onion. Fry for 5-8 minutes.

4. Add the stock cube. Mash it to break it up.

5. Add the rice. Let it brown slightly with the onion and sprouts (about 2-4 minutes).

6. Pour boiling water over the rice. Cook for about 10 minutes, stirring now and then.

7. Once the water has boiled away, add some more. Cook for another 10 minutes, stirring occasionally.

8. Peel and de-seed the squash. Chop it into pieces.

9. Test the rice. If it is firm but not crunchy, it’s ready. If it’s too crunchy, add more water and cook a few more minutes, then test again.

10. Put the squash in and stir.

11. Season with mint, lemon juice, black pepper, and truffle oil to taste.

Stuffed Squash

I was able to stop at a gourmet grocery store after a lecture one day and I was happy to see that they had a  nice selection of squash. I got an acorn squash and a kabocha squash. That evening, I baked the acorn squash, and stuffed it with couscous and raisins. A simple, lightly sweet evening meal. M had hers as described below, but I added some chilli peppers to mine for an extra depth of flavour.

Ingredients:
1 squash
oil
1 onion
1-2 tsp honey
couscous (about 50 g per person)
water
1 handful raisins
1 tsp cinnamon

Instructions:
1. Wash the squash and rub it lightly with oil. Wrap it in aluminium foil and roast it at 200 C for about 30 minutes.
2. Dice the onion and fry it in the oil and honey.
3. Halve the squash and remove the seeds. Put it back in the oven for a few more minutes.
4. Add the couscous to the onion.
5. Boil the water and pour it over the couscous.
6. Add the raisins and cinnamon to the couscous. Cover the couscous and set it aside for about 10 minutes.
7. Stuff the squash halves with couscous and serve.