Happy Monday, friends!
Even though the temperature has consistently be below zero, there as still several types of squash on the shelves here in Romania. Hokkaido, blue pumpkin and my favorite, butternut squash. I love it because squash is so versatile. You can turn it into bisque, cupcakes and even chili.
Anyway, I recently bought a gigantic squash and I’ve been working my way through it. The first step? Cleaning the squash.
Cut It ~ The best way to cut butternut squash is straight down the middle so it opens up, giving you the perfect view of the where the seeds are held.
Scoop It ~ You gotta get rid of those sides, but not like totally get rid of’em. Why? Because fresh butternut squash seeds are the best! Scoop them out, pulling the seeds off the membranes and place them in some type of mesh strainer. Plastic will work too, even better actually, if the holes are small enough.
Rinse until the orange goop is gone and let them dry as much as you can. Some say dry them off with a kitchen towel or paper towel but I’ve never had much success with that. If you do…please leave your tips in the comment section.
Bake It ~ Pre-heat the oven to 200C/400F and place the squash on a baking mat, cooking for 20 to 35 minutes depending on how big it is. You want it tender enough to stick a fork through it.
Let it cool and then do whatever you want with it.
For the seeds: Season with salt, pepper, garlic & paprika and bake in the oven 180C/350F for 10 to 12 minutes. They might pop a little and that means they’re cooking. They should be crisp and golden. The end.
And now…to the vegan squash risotto!
Kitchen Tools:
*Ladle
*Cutting board
*Knife
*Stock pot
*Skillet
Ingredients:
*Arborio rice
*Broth
*Onion
*Garlic
*Mashed butternut squash (or pumpkin)
*Nutritional yeast
*Tofu (optional)
Instructions:
*Place your broth in a stock pot and turn the heat to warm it up. Keep it warm on low heat as you go.
*Chop onion and mince garlic.
*Add onion to the skillet over medium-high heat. Stir about 3 to 5 minutes until it just starts to brown
*Add garlic and arborio rice, stir another 3 minutes.
*Add one ladle of broth at a time for about 18 to 20 minutes, feel free to set a timer if you have to. When the broth soaks up into the rice, add another ladle and stir regularly but not continuously.
*Stir in the squash with another ladle of broth until combined.
*Add nutritional yeast and season as necessary.
*If it’s too thick for your liking, add more broth. If it’s too liquid-y, let it cook a little longer, covered on lower heat.
I added baked smoked tofu for a needed dose of protein–gotta feed these muscles–for a complete meal.
How do you like your risotto?
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The Spicy Spatula 
Whatcha think?