Creamy Squash Risotto With Toasted Pepitas Recipes

CREAMY SQUASH RISOTTO WITH TOASTED PEPITAS

Steps:

• Make the Squash Purée:
• Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
• Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
• Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
• Make the Risotto:
• Bring 8 cups water to a boil in a medium pot.
• Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
• Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
• Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
• Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.

ROASTED ACORN SQUASH STUFFED WITH RISOTTO

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
• Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
• For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
• Stuff the roasted squash halves with the risotto and serve.