Friday, 7 February 2014

Onion Squash with Rainbow Risotto



Onion Squash with Rainbow Risotto

I'm on a bit of a squash kick at the moment, as evidenced by the fact that every time I see a different kind of squash, I have to buy it. Hence this onion squash, an orange giant that was sitting in a tray of mixed squash in Waitrose. I didn't really know what I would do with it, but I had to buy it.

I don't recall having an onion squash before, and I think I'd remember. The flavour is a lot more savoury than, say, butternut squash, with an earthy flavour. The texture is comparatively dry. It was a bit of a challenge working out how best to complement it, but I decided I wanted to make a light and creamy filling for contrast. I settled on a brightly coloured risotto with fresh mozzarella.

For a vegan meal, you could use a vegan mozzarella (Mozzarisella gets good reviews as one that really melts), or frankly there's enough going on in this dish that you could just skip the cheese altogether.

Onion Squash with Rainbow Risotto

Onion Squash with Rainbow Risotto
Serves 2

For the squash:
1 onion squash
2tsp olive oil

For the risotto:
1tbsp olive oil
1 small onion
3 cloves garlic
1 sweet red pepper
1 small courgette
150g (6oz) risotto rice
500ml (2 cups) vegetable stock
100g (4oz) snow peas (mangetout)
75g (3oz, ½cup) garden peas
75g (3oz, ½cup) sweetcorn
125g (5oz) mozzarella
a handful of fresh herbs
  1. Preheat the oven to 200°C (390°F).
  2. Slice the onion squash in half, and scrape out the seeds.
  3. Rub the olive oil into the flesh of the squash.
  4. Arrange cut-side up on a large baking tray, and bake for 45 minutes.
  5. Once the squash has been baking for about 25 minutes, heat the oil for the risotto in a large saucepan.
  6. Finely chop the onion, garlic, red pepper, and courgette, and sautee for 2-3 minutes until soft.
  7. Add the rice and toss until coated in oil.
  8. Add the stock, a little at a time, and simmer for 10 minutes.
  9. Add the snow peas (halved), peas, and sweetcorn.
  10. Cook for a further 5-10 minutes until the rice is cooked.
  11. Add the herbs and season with black pepper.
  12. Chop the mozzarella into bite-sized pieces (or use mozzarella pearls), and stir into the hot risotto.
  13. Serve the risotto in the 'bowls' made from the roasted squash.


8 comments:

Rachel said...

Love the idea of a rainbow risotto - definitely adding that the list!

rosaria williams said...

Oh yes! I have never heard of this kind of squash. Is it local?

Bibliomama said...

Yum! Onion squash? I didn't even know that was a thing! Then again, I once stood stymied in the grocery store until an older woman came along and I said "I want zucchini. Is this zucchini or zucchini squash?" and she very kindly said "It's the same thing, dear". Clearly I am not terribly squash-conversant. I make a mean butter squash soup, but I need to branch out.

Carla Bruns said...

I really had no idea that there was such a thing as an onion squash. As always, your disheslook and sound amazing.

Angie Schneider said...

I wish I could still find the squashes at this time of year...this looks super duper delicious filled with risotto.

Deena Kakaya said...

Hi Rachel, lovely recipe. I do something like this with spelt, loads of cheese and sundried tomaotes with herbs. Do you find that this is the sort of recipe that gets people talking, enjoying the look of their food and its oh-so-filling x

Midnight Cowgirl said...

In general, I'm not a fan of squash, but that looks really good :)

Slap Dash Mom said...

Wow, those are beautiful photos! Great job. :)

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