Vitamin A, C, and potassium — these are just some of the nutrients you can get in squash.
As a parent, we understand your need to prepare nutritious and tasty meals for the people in your household: your partner and kids. This, while supporting Filipino farmers.
Here’s one tasty squash recipe that your family will love.
Roasted Squash Risotto w/ Rosemary Brown Butter
- 500 g squash, peeled, seeded and cut into 1/2” chunks
- 1 tbsp olive oil
- 1 stalk onion leeks
- 1/2 cup rice (We recommend our local black unpolished rice or red unpolished rice)
- 500 ml water for vegetable stock
- To taste salt
- 2 tbsp butter
- 2 stalks rosemary
- Pre-heat your oven to 350F and roast the squash until tender, about 30 minutes.
- Meanwhile, make your vegetable stock. Trim the green part of the leeks and add in a pot of water. You can add other vegetable trimmings like carrot peel, celery, parsley stems, if available. Boil and bring down to a simmer for 30 minutes.
- Mince the white part of the leeks. Heat oil in a separate pot and sauté the leeks until soft. Stir in the rice and half of roasted squash.
- Add a ladle of hot vegetable stock, stir until most of the liquid is absorbed. When the rice appears almost dry, add another ladle of stock, stirring constantly. Repeat until rice is cooked al dente, about 20 minutes. This technique creates a creamier consistency as opposed to pouring all the stock. Season with salt.
- Make the rosemary brown butter. Heat butter in a pan, add the rosemary and swirl until butter is slightly brown. Remove from heat.
- Plate the risotto, top with remaining roasted squash and drizzle with rosemary brown butter. Serve with sautéed spinach and/or French beans.
Here at Good Food Community, we’re committed to bringing you fresh and organic vegetables and fruits directly from our partner farmers in the Philippines.
Looking to prepare this recipe next week? Click the button below and order our Gulay Pambahay: seasonal hearty and leafy veggies.