Microwave Risotto With Winter Squash Maple Syrup And Sage Recipes

MICROWAVE RISOTTO WITH WINTER SQUASH, MAPLE SYRUP AND SAGE

Steps:

• In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper. Cover tightly; microwave on High about 3 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.
• In 4-cup microwavable measuring cup, place broth and water. Microwave uncovered 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly; microwave on High 5 minutes or until mixture is boiling.
• Stir mixture; stir in squash. Cover tightly; microwave on Medium (50%) 12 minutes. Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
• Stir in maple syrup. Top with cheese and sage. Serve immediately.

ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM

Steps:

• Preheat the oven to 350°F
• In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
• Season with salt and pepper.
• Spread the squash out on a large rimmed nonstick baking sheet.
• Add the acorn and delicata squash to the large bowl.
• Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
• Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
• Arrange the squash on a large platter and drizzle with the maple syrup.
• Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
• Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
• Strain the cream into a heatproof cup.
• Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
• Serve & enjoy!

RISOTTO WITH ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
• Bring the stock to a simmer in a saucepan.
• Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
• Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

BASIC MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
• Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
• Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
• Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

SAGE AND MAPLE ROASTED PORK AND SQUASH

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
• In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
• Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.