Celebrating Squash

risotto for posterWe love squash! It’s such a tasty and versatile Autumnal ingredient, perfect in stews and soups, roasted in salads, on pizzas and in pastas or with a sprinkle of chilli as a wonderful accompaniment to slow cooked meats. Here at the restaurant our favourite variety is the Crown Prince, grown for us by two lovely Cornish producers at Newlina and Zucca Farm. The Crown Prince has deliciously sweet, vibrant orange flesh surrounded by beautiful teal green skin and a little grey crown giving rise to it’s name.

Squash of all shapes and sizes make fantastic alternatives to the traditional pumpkins for halloween carving. Why not scrape out the flesh for this risotto recipe and then make a spooky carving from the shell. (traditional pumpkin flesh will work just fine in this recipe too!)

Squash, sage and goat’s cheese risotto

Serves 4 as a starter or 2 as a main

Ingredients

1 Small Squash (150g-200g), try a Crown Prince if you can get hold of one, if not Butternut is great for this recipe too
Pinch dried chilli
Extra virgin olive oil
1 small onion, finely diced
250g risotto rice
2 glasses white wine
vegetable stock
25g sage, chopped
150g goats cheese
2 amaretti biscuits, crushed
50g parmesan
50g butter

Method
Firstly, preheat the oven to 200 c.  Peel and chop the squash (or if you are carving, scrape out the flesh) and place in a roasting tray with some olive oil and dried chilli.  Roast until golden, around 15-20 minutes.

In a frying pan, add a small amount of oil and sweat off the onion (do not brown) for about 5-8 minutes, before adding the rice.  Fry off for a few minutes and then add the wine and stir continually for 2-3 minutes.  Gradually add in the vegetable stock, a ladle at a time whilst stirring, and add in the roasted squash.  This will break up as you stir and cook the rice.

After 15-18 minutes, when the rice is almost done (still with a bite – this is how the Italians like it!), remove from the heat and stir in the chopped sage, parmesan and butter.   Leave to stand for a minute before serving.

To finish, crumble over the goats cheese, crushed biscuits  and a little drizzle of the olive oil. 

 

 

 

 



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