Winter Squash Risotto

Pumpkin risotto this weekend. Well, actually red kuri squash risotto, served in squash bowls.

Here’s the recipe I used as inspiration:

Since my dining partner can’t eat cow dairy, I used goat butter, Romano, and Roquefort for the butter, Parmesan, and Gorgonzola.

Scraping the contents of this squash out to make bowls was difficult and I now have a blister and bruise. So I only scraped 2 of them. The third I removed the seeds, peeled, and cubed. I cooked the 2 different shapes in 2 different batches.

I accidentally over-salted the first batch of squash, so the ended up super-salty.

So I added the properly-seasoned cubed squash, which wasn’t enough bland to fix it. So the next day I made a batch of risotto with onions, olive oil, wine, and rice. No salt or broth. Then mixed the leftover risotto into the new rice. This fixed the salt, but left it tasting a little flat. So I added some fresh sage leaves (the original recipe had some, too), which made it perfect.

I will definitely be doing something like this again.

We ate it with bacon/cider sausage from Seward Co-op,  my favorite place for sausage, that I pan-fried until cooked through and nicely browned on the outside. For the second day, I made swiss chard with mushrooms and leeks and a splash of cider vinegar.

The dining partner has decided that this is even better at quelling a mac-and-cheese craving than gluten-free sheep/goat mac-and-cheese.


My Recipe: Migas tacos with beet greens and mushrooms

The pack of stir-fry mix mushrooms were getting old, the CSA share had beet greens, and I had tortillas and tortilla chips. Time to make migas

  1. Melt 1 Tbsp butter in sauté pan
  2. Add 1 package stir-fry mix mushrooms in 1Tbsp butter and cover, stir occasionally
  3. Dice 1 medium onion
  4. When mushrooms are shrunken, add onion to sauté pan, and cover again, stir occasionally
  5. Chop a handful of beet greens into 1/2″ pieces
  6. When onions are soft, add beet greens to sauté pan, apply salt and pepper, stir, and cover again
  7. Scramble 3 eggs and add some milk
  8. Heat 3 tortillas in cast-iron skillet
  9. Remove about half of the veggies from the sauté pan to eat later
  10. Pour egg goo over remaining veggies in sauté pan
  11. Scramble eggs with a rubber spatula
  12. When eggs are almost dry, crush a small handful of tortilla chips into the eggs
  13. Stir chips into eggs and cover with cheese
  14. Cover pan to help melt cheese
  15. Put egg mix into warm tortillas and drizzle with Sriracha

This recipe is a lot easier to make than it sounds, and I’ll probably do something similar with the rest of the veggie mix.