Recipe Share: Winter Squash Risotto
1 blue hubbard squash
2 cups water
1 (14 1/2-ounce) can vegetable broth
Cooking spray or oil
2 1/2 cups sliced radicchio
1/2 cup carrots, sliced thin
1 1/2 tsp butter
1/2 cup finely diced onion
1 cup uncooked Arborio rice (or other short-grain rice)
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
Scallions, chopped, to top
Salt and pepper to taste
Optional: 2 Tbsp half-and-half or whole milk
Preheat oven to 375 F.
Cut squash in half lengthwise and remove the seeds and membrane (wash and dry seeds to roast later!) Place squash halves, cut sides down, on a baking sheet and roast for 50 minutes, or until squash is tender.
Remove from the oven and let cool. Remove the squash pulp from its skin and set aside 1 cup. Reserve or freeze the remaining pulp for another use.
Combine water and broth in a large saucepan and let simmer.
Wash carrots and slice them into thin rounds.
Coat a Dutch oven with cooking spray or oil, and warm over medium-high heat. Add carrots and sauté for 2-3 minutes. Then add radicchio and sauté for 2 more minutes or until wilted. Set aside carrots and radicchio and sprinkle with a dash of pepper.
Melt butter in Dutch oven. Add onion; sauté 3 minutes or until lightly browned. Add uncooked rice; sauté 1 minute. Stir in wine and 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
Add the rest of the broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next. When there is 1 cup of broth left to add in, stir in squash pulp. Then continue with the remaining broth mixture until rice is fully cooked.
Stir in radicchio mixture and the half-and-half / milk if desired for extra creaminess. Remove from heat; stir in cheese. Sprinkle with salt, pepper, and scallions!
Picture and recipe adapted from: https://www.myrecipes.com/recipe/winter-squash-risotto-with-radicchio
Winter Squash and Green Chile Chili
1/2 Tbsp olive or avocado oil
2 cloves garlic, minced
1 large white onion, thinly sliced
1 bell pepper, diced very small
4-6 cups cubed winter squash, gutted and skin removed, uncooked
1 1/2 tsp ground cumin
1 tsp oregano
1 (4 ounce) can of mild green chilies (or use 1/4 cup roasted and seeded chopped green chile)
3 cups cooked white beans
14 oz jackfruit (optional)
4 cups vegetable broth
1 small lime, juiced
1/4 cup cilantro, diced
Salt and pepper to taste
Tortilla chips and lime, for serving
Place a large pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, and pepper. Cook for a few minutes until onion becomes translucent.
Add in your green chiles, butternut squash, cumin and oregano. Saute for a few more minutes, then add in vegetable broth, white beans, salt, pepper and lime juice. Bring chili to a boil, then cover and reduce heat to low. Simmer for 20-30 minutes until the squash is fully cooked. You can also do this in an Instant Pot, pressure cooking for 8-9 minutes.
If using, cook/warm jackfruit based on package instructions. When the chili is done, mix in the cooked jackfruit.
Season to taste. Serve chili with crushed tortilla chips, cilantro, and extra lime.
Picture and recipe adapted from: https://www.thecuttingvegblog.com/butternut-squashwhite-bean-and-green-chile-chili/
Bombay Carrot Salad
4 – 5 cups carrots, grated or matchstick
1/4 cup olive oil
1 garlic clove, finely minced
1 tsp fresh ginger, finely minced
1/3 cup raisins
1/2 cup toasted cashews
3 scallions, chopped
1/2 cup cilantro, chopped
3 Tbsp lime juice
1 Tbsp lime zest
2 Tbsp honey or agave
1/2 tsp salt
pepper to taste
1/2 teaspoon ground turmeric
1 tsp yellow curry powder
Large handful of microgreens
Place all ingredients in a bowl and toss well.
Taste. Adjust salt, acid and sweetness to taste.
This will keep up to 4 days in the fridge.
Picture and recipe adapted from: https://www.feastingathome.com/carrot-salad/
Maple Mustard Mushroom Wings
2 cups oyster mushrooms
Vegetable oil for frying
1 cup all-purpose flour
1 1/3 cup vegetable broth
1/4 cup yogurt
1/2 tsp pepper
1/2 tsp salt
1 1/2 cups all-purpose flour
1 tsp onion powder
1 tsp garlic powder
1/2 tsp mustard powder
pinch salt & pepper
Honey Mustard Sauce:
1/4 cup butter, melted
1/4 cup maple syrup
1/4 cup yellow mustard
1/2 tsp cayenne powder
1 Tbsp soy sauce
Tear mushroom bundles into desired sizes.
Combine the batter ingredients in a bowl and mix until smooth. Toss in the oyster mushroom bunches and set aside to marinade.
Then combine dredge ingredients in another bowl and set aside.
One by one, coat the floured oyster mushroom bundles with the dredge. Set aside the coated mushrooms and repeat until all the mushrooms are coated.
Heat a deep cast iron pot with 1 inch of high-heat oil (like vegetable oil).
One by one carefully place mushrooms in the hot oil and fry until golden brown and crispy. Fry 3-5 at a time, depending on the size of your pot. Do not overcrowd the oil. Once golden remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Let cool.
Preheat oven to 350 F.
Prepare sauce by combining all sauce ingredients in a bowl. The toss the fried mushrooms with the sauce. Spread on a lined baking sheet and bake for 10 minutes.
Serve with your choice of dipping sauce and fresh veggies.
Picture and recipe adapted from: https://twomarketgirls.com/vegan-mushroom-wings/