Brown Rice Risotto w Winter Squash & Pecans

I found this recipe in Bon Apetite this month, and since I still have butternut squash in the basement from my garden, I thought I'd give it a try.  I've been looking for meatless recipes that are still hearty enough to satisfy the family, and that aren't soup. For some reason my family equates soup with torture.  Anyway, I made a few modifications, including using brown arborio rice and substituting pecans for the pine nuts.

It does take considerably longer with brown rice, but I think the brown rice is a little more forgiving - I was able to achieve that creamy risotto texture with little stirring and none of the gumminess that sometimes plagues white rice risotto.   This could easily be a wonderful vegetarian dish by using vegetable stock instead of chicken stock, and of course, you wouldn't want to use bacon fat!  I couldn't resist though - bacon makes everything taste better, and I keep leftovers in the fridge for recipes like this that benefit from that bit of extra flavor.

Here's my version:

Brown Rice Risotto w Winter Squash & Pecans

4 T olive oil or bacon fat, divided

1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes

Sea salt

1 T finely chopped fresh sage

1 T Sherry

1 onion, chopped

5-6 c low sodium chicken broth

1 1/2 c brown arborio rice

1/4 c medium-dry Sherry or Marsala

3/4 c pecans, chopped

Shaved Parmesan cheese (optional)

 

Heat 2 T olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage and pecans, and cook until squash is  just tender, stirring often, about 8 minutes. Sprinkle Sherry over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.

Heat remaining 2 T olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes.  Bring chicken stock to a simmer in large saucepan. Cover and keep warm over low heat. (Or microwave, reheating as necessary so you are adding warm stock to the rice.)

Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth; stir occasionally until almost all liquid is absorbed, about 5 minutes.   Add three more cups of broth, letting the rice absorb each cup before adding the next, and stirring occasionally.  Add the remaining cup of stock, reduce heat, and cover the pan, cooking 15-20 minutes until rice is just tender but still firm to bite and risotto is creamy.  Remove lid, add squash mixture, and cook until squash is heated through and most of the liquid is absorbed, 5-10 minutes.  Season with salt and pepper.

Top risotto with shaved Parmesan.

Butternut Squash Lasagna

This was a surprise hit with the family.  Kids are never too keen on trying anything new, and I thought the husband would complain about the lack of meat, but I was pleasantly surprise.  The basil is the key ingredient, so don't skimp or substitute!  I was inspired by this recipe from the Food Network, but I decided to roast the squash instead, and add ricotta.  I meant to add a few tablespoons of brown sugar to the squash in place of the cookies, but I forgot and I'm glad I did.  I don't know whether the squash was sweet because it caramelized while roasting, or if that particular squash was sweet to begin with, but there was not a hint of bitterness and no need for added sugar.  In fact, I'll probably add a little cayenne with the salt and pepper before roasting next time - I like things spicy anyway.  I also added ricotta to the squash - more cheese never hurt anything.  The lasagna was very rich - perfect for a cold winter day, but you could leave out the ricotta if you wanted a lighter dish.

Butternut Squash Lasagna

• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes


• Salt and freshly ground black pepper


• 1 T olive oil


• 1/4 c ricotta cheese




• 1/4 cup butter


• 1/4 cup all-purpose flour


• 3 1/2 cups whole milk


• Pinch nutmeg


• 3/4 cup (lightly packed) fresh basil leaves


• 12 no-boil lasagna noodles


• 2 1/2 cups shredded whole-milk mozzarella cheese


• 1/3 cup grated Parmesan

Heat oven to 400°.  Toss squash with oil, salt, and pepper in a large bowl.  Transfer to a baking sheet and roast in the oven 25-35 minutes until soft and beginning to brown.  Remove and cool slightly.  Lower oven to 375°.

Meanwhile, melt butter in a medium pot over medium-high heat.  Whisk in flour and cook 1 minute.  Gradually whisk in milk.  Bring to a boil, lower heat, and simmer 5 minutes until thickened, whisking frequently.  Stir in nutmeg, and salt and pepper to taste.  Remove from heat and cool slightly.

Add the basil to the workbowl of a food processor and pulse 2-3 times.  Add half of the slightly cooled sauce through the feed tube with the motor running until well blended.  Scrape the processor bowl well and return to the pot.  (You can also use a blender for this step.)

Add the slightly cooled squash and ricotta to the processor bowl and puree.

Butter a 9x12" baking dish.  Spread 3/4 c sauce over bottom of pan.  Lay 3 lasagna noodles in the bottom without touching.  Spread 1/3 of pumpkin puree over noodles, then sprinkle 1/2 c mozzarella over top.  Repeat 3 times, ending with a layer of pasta and remaining mozzarella and sauce on top.  Sprinkle with Parmesan.  Cover tightly with foil* and bake 40 minutes.  Remove foil and bake 10-15 minutes more, until cheese is melted and bubbly.  Remove from oven and let sit 15 minutes.

*The lasagna can be frozen at this point.  Thaw completely in refrigerator, then bake 50-60 minutes covered, 10-15 minutes uncovered.