| recipes - cooking with butternut, pumpkin and gemsquash! |
BUTTERNUT PASTA
BUTTERNUT IN A MACE CREAM
|
 |
 |
BUTTERNUT PASTA
|
Ingredients:
1 medium Wildeklawer butternut squash, peeled, seeded and cut
into quarter-inch cubes
2 tbsp olive oil
2 tbsp butter
1 small Wildeklawer onion, diced
1 garlic clove, crushed
1 cup risotto rice (such as arborio)
About 5 cups hot vegetable or chicken broth
1/4 cup freshly grated Parmesan, plus extra to serve
1 tbsp heavy cream
salt and pepper, to season
1 1/2 teaspoons chopped parsley or a little fresh sage, to serve (optional)
|
 |
|
Method:
- Pre-heat oven to 400°F. Toss the squash in the oil and a little salt and pepper, then spread out on a nonstick baking sheet. Roast for 20 minutes, turning halfway through.
- Melt the butter in a 3-quart saucepan and gently cook the onion for 5 minutes, or until soft but not coloured.
- Add the garlic and rice and cook for 2 minutes, or until the rice starts to turn translucent.
- Add 1 1/2 cups of the hot broth (keeping the broth hot throughout) and bring to a simmer, stirring. Leave to cook for 5 minutes, then add another 1 1/2 cups of broth and stir well. Simmer for another 5 minutes, then add 1 cup of broth and stir well again. Simmer for a further 8 to 10 minutes, until the rice is tender.
- Add the roasted squash and Parmesan with another 1 cup of broth and cook, stirring, for another 2 minutes. Stir in the cream and a little extra broth, if needed, to give a loose but not sloppy consistency.
- Remove from the heat and season to taste with salt and pepper. Serve sprinkled with the parsley and extra grated Parmesan.
Rice and pasta dishes tend to be popular with fussy children, so it's a good idea to combine these with nutritious ingredients. Butternut is very rich in vitamin A, which is important for healthy skin, eyesight and fighting infection.
|
| Back to top |
|
|
|
BUTTERNUT IN A MACE CREAM
|
Ingredients:
4 tbsp. butter
2 tbsp. flour
1 cup half and half cream
1 tsp. mace
1 tsp. salt
1 tsp. black pepper
1 medium Wildeklawer butternut squash, peeled, deseeded
and cut into 1/2 inch chunks |
 |
|
Method:
- Steam squash for 20 minutes.
- Meanwhile, melt butter in a pan. Add flour and mix to a thick paste. Slowly add cream, mixing from a thick paste to a thin paste and finally a runny sauce.
- Add mace, salt and black pepper. Heat gently, stirring constantly until thickened.
- Remove squash and toss in sauce. Serve hot in a serving dish as a side dish to roasts or a barbecued meat.
This tasty vegetable side dish can be a tantalising meal or side dish!
|
| Back to top |
|
|
|
|
|
|
