Make this Honeynut Squash Risotto dish, you will not regret it!
The honeynut squash was created by a plant breeder, Michael Mazourek, at Cornell University as a challenge presented by the chef-owner of Blue Hill Farms, a well known farm to table restaurant and farm in Westchester County, NY. This challenge was building on earlier 1980s research by professor Richard W. Robinson and contributions from Molly Jahn. Dan Barber, the chef-owner of Blue Hill Farms was the one who challenged Mazourek to breed a more flavorful, high-intensity squash and later helped popularize it. It has an intense squash and nutty flavor, that is so delicious. Honeynut squash is not a genetically modified organism (GMO); it is a non-GMO, open-pollinated winter squash.
This Honeynut Squash Risotto is a great way to incorporate this delicious squash into an Italian dish. Risotto is a wonderful vehicle for all kinds of flavors! The honeynut squash flavor profile lends itself to be perfect for savory as well as sweet dishes. I have used it in risotto, pastas and desserts!
For risotto making I like using a saucier pan. the curved edges ensure that the rice can be properly stirred and not get stuck in corners. The pan I love is made by Made In Saucier and it is a game changer for any passionate home cook. I also love to use my Risotto spoon. Many people have no idea that that spoon with the hole in it that comes in sets of wooden spoons is actually a risotto spoon! The hole in the middle helps move the rice around to develop the starch which is important when making a creamy risotto. The spoon I love to use is made by Staub and I love it!
Preheat the oven to 400°F. If you have a roast function use that.
Cut the honey nut squash in half. If you are using roasted honey nut squash, as a garnish, cube, 1/2 of one of the squash. Season everything with salt, pepper and drizzle with olive oil. Please cut side down and the cubes onto a baking sheet and roast at 400°F until fork tender, about 20 minutes. Make sure to stir the cubes occasionally to caramelize evenly. Those may cook faster so you need to watch them, once they are forktender take them out.
In the meantime, dice the shallot and toast the walnuts. Also heat up your vegetable broth.
Into a pan heat a 1/4 inch of olive oil, add the sage leaves in for 30 seconds and remove to a paper towel. Reserve the oil to drizzle onto the finished dish.
Once the honeynut squash is fork, tender, scoop it out into a container and add about 3/4 of a cup of vegetable broth. Using an immersion blender, purée the squash until it becomes a thick purée not too loose. If you need to add more vegetable broth do so.
To a pan add 1 tablespoon of butter and a drizzle of olive oil along with the diced shallots. Sauté until translucent. Add in the arborio rice and toast for a few minutes, stirring continuously. Then deglaze the pan with white wine, cook for a few minutes to cook out the alcohol.
Make sure your vegetable broth is on a low simmer next to your pan. Add a ladle at a time of vegetable broth, stirring continuously as the rice absorbs the warm vegetable broth you will add more ladles until the rice is cooked to your liking.
Once the rice is cooked, add in about a cup of honeynut squash purée. If there is any leftover, this can be frozen for the next time you make this dish. Stir the purée in and warm through so that it combines with the rice.
Turn the heat off, add in 1 tablespoon of butter and about a quarter cup of grated parmigiano Reggiano. Stir to combine.
Add the risotto to a plate, and then add your toppings. The toppings are optional, the risotto is delicious even without the toppings. You can just add more grated cheese on top and it’s perfect!
The toppings I like to add to this dish or as follows:Cubed and caramelized honeynut squashToasted walnutsFried sage leavesA drizzle of sage oil
Try my Pumpkin Pecan Sourdough Bread!