Ok, I did a quick Google search for pumpkin recipes and decided that y’all don’t have enough options out there ;) So last week when I was home in LA, I made two pumpkin recipes for you! (Well, really for me and my fam, but I had you in mind.) I was cooking under some really tough conditions…
Sorry I’m not sorry :) …I had to. I love California. (It’s the best state – if you have another in mind, let’s chat, but the Golden State will probably win.)
Let me tell you about this pumpkin risotto. I was looking for a great way to use the adorable sugar pumpkin that my mom and I picked up from the store – just because. It’s fall, and that means that the squash family is back in town. Acorn! Spaghetti! Pumpkin! Butternut! (Which, by the way, is le courge butternut in French, which I love.) Also, I’m a one-dish-wonder kinda gal. I toyed with the idea of a pumpkin curry (kinda like this one with shrimp!) or pumpkin ravioli, but I ultimately landed on risotto for the fate of our little sugar pumpkin. I added kale to give it an earthy, healthy bite, but then also added some Parmesan, wine, and a bit of butter to make it extra luxurious. Stirring in a little fried sage gave it an added touch of class, and the pureed pumpkin in addition to the roasted pumpkin obviously made it super pumpkin-y…don’t want anyone to be confused here.
Moral of the story: I highly recommend this recipe to join the ranks in your fall squash recipe rotation. It’s pretty bomb.
Here’s what I did:
Pumpkin Kale Risotto
*serves 6-8 people
Preheat the oven to 375 degrees.
Cut into large wedges and scoop out the seeds and slimy strings (that’s the technical term) of:
-1 sugar pumpkin
Drizzle the pumpkin wedges with:
-salt and pepper
Bake on a cookie sheet for about 20 minutes, or until you can pierce it with a fork easily. Let them cool, and then peel off the skin and chop the pumpkin into bite-sized pieces. Set aside.
In a medium pot, keep warm over low heat (until we’re ready):
-5 c. vegetable stock
In a heavy-bottomed pot, heat:
-¼ c. extra-virgin olive oil
Add in, and cook over medium heat until browned and soft (about 5-8 minutes):
-1 c. diced onion
-1 Tbs. finely chopped garlic
-salt and pepper
Then add and stir until “translucent” – it will look just a little more clear and less white (about 2 minutes):
-2 cups arborio rice
Add in and stir continuously until the liquid is absorbed:
-2 c. dry white wine
Add in the vegetable stock 1-2 cups at a time, stirring continuously, until the liquid is absorbed. Then repeat until you’ve used up the stock and the rice is cooked.
Lower the heat, and stir in:
-the roasted pumpkin pieces
-½ c. pumpkin puree
-¼ c. fried sage (cooked in hot oil for about 4 minutes, and drained – reserve a few pieces for garnish)
-2 c. roughly chopped kale
-1 tsp. dried oregano
Let those flavors combine for a few minutes. Then stir in:
– ½ c. grated Parmesan
-2 or 3 Tbs. butter
Taste, and adjust the seasonings, adding more salt, pepper, and/or garlic powder as necessary. Top with shaved Parmesan and a few pieces of the fried sage, and enjoy immediately! Preferably with a little nugg like this by your side :)
*French phrase for fun:
La famille des courges revient en ville!
The squash family is back in town!