Previous
I was recently handed off gifted a mystery squash by my gardening, visiting step-step-grandfather (I love modern American families! Bigger can be better.) Actually, it was delivered into my hands as a sort of challenge, because I’m known as the cook in the family. “Don’t know what it is? Give it to Kate!” I don’t know what was so scary about it.
OK, so maybe it’s a little oddly shaped. And mottled. And warty. But we all need love people, and the best way to love this squash was to chop it up and make:
You have to give a recipe credit for listing “butternut, hubbard, red kuri or kabocha squash.” So pretty much: Use anything. That sounded great because I have a… something. It’s not at all unusual on the inside, though, and reminds me of a slightly moister butternut.
At this point, it might as well be butternut to me. Curious on the outside; tasty inside. Book, cover, etc. Those are not potatoes sitting beside the squash, promise. Shitake mushrooms! Much more exciting than mystery squash, though the two got friendly and played very well together in the end, the sweet with the earthy.
If you’ve made a risotto before, there are really no surprises here. Well, one surprise.
Saffron: Only the most expensive spice on Earth. Maybe there are costlier ones in space? No? I’m lucky enough to have the pouch because I found some (relatively) inexpensive saffron at an Asian market a while back. It’s an optional addition, however. The vegetables alone can carry this recipe. Of course, you won’t have the orange hue that my risotto did, but your wallet will thank you.
At this point, I suggest having a book, tablet computer or television in the kitchen, because you need dedication and patience. After the wine starts simmering off, you add hot broth a ladleful at a time and stir, stir, stir.
I’m not in love with my photos of this recipe. I have a yellow cast I need to get rid of, but again, my photo editing software is in transition. I did, however, love the dish. A lovely dish from my not-super-attractive mystery squash. Both hearty and veggie heavy, both sweet and savory.
But hey family: Don’t take that as an invitation to start leaving all sorts of other mystery produce on my door step, OK?
