SquashSquash, pumpkins gourds are a wonderful autumnal vegetable. They come in a host of different guises and are as good to look at as they are to eat. Growing them in the garden is easy and fun, I’m sure if you are patient enough you can actually see them growing and crawling there way around the veg patch!
Squash are well balanced nutritionally, offering a good source of complex carbohydrates and Vitamins A&C.
Sometime ago I had a wonderful squash risotto with chestnuts, it was autumn on a plate and absolutely divine. Rather than give you that recipe I thought this Indian style risotto is a bit different and has a wonderfully nutty bite from the basmati rice. To get the ‘sticky’ consistency of a risotto you don’t wash the basmati as you would normally do.
Squash
Indian Style Squash Risotto
- 1 butternut squash, peeled and diced into 1cm cubes
- 2 tsp cumin seeds
- 1-2 green chillies, finely chopped and deseeded if you wish
- 2-3 cloves garlic, crushed
- 1 onion, finely chopped
- 2 cm fresh ginger, finely grated
- 1 tsp turmeric
- 100g basmati rice (do not wash)
- 2 tbsp chopped parsley or coriander
- 300ml Squash stock (made from all the vegetable trimmings plus one onion and a couple of chillies)
- Natural yogurt
- Fresh coriander
Put all the squash, ginger and onion trimmings, one roughly chopped onion and the whole chillies in a saucepan and cover with 400ml of water and simmer for 20 minutes, strain and set aside.
Roast half the cubed squash with 1 tsp cumin seeds and a splash of olive oil in an oven for 20 minutes at 180C or until coloured around the edges. When done blitz in a food processor or mash with a potato masher.
In a sauté pan add 2tbs vegetable oil and when hot add 1 tsp cumin seeds, garlic, ginger and chillies. Saute for a couple of minutes and add onion and cook until translucent. Add roasted squash puree and stir everything around then add rice and 1 tsp turmeric. Add 200ml of the stock and simmer gently, stirring every minute or so. Once the liquid has been absorbed the rice should be cooked, add more stock if you think it is needed. To finish stir in a good dollop of yogurt and garnish with fresh coriander.
Tip
If you want to use your squashes to decorate your kitchen dry them out in the airing cupboard suspended in an old pair of tights. Gentlemen please consult your wives before doing this!
Quick ways with Squash
Roasted mashed squash makes a light alternative to potatoes.
A rich creamy gratin of thinly sliced squash with a parmesan, sage and breadcrumb topping is delicious.