Butternut Squash Risotto

It was a chilly November day at the farmer’s market. For sale were beautiful leeks that I simply could not resist, so I got three. There was also fresh garlic and butternut squash. With Thanksgiving around the corner, this recipe could be an option to replace the dressing. Dressing, while is traditional, does not provide the nutrients this dish serves up. The sage, in particular, spurs a memory of Thanksgiving past. As stated last week, shiitake mushrooms have long been reverted in China as medicine. So, I decided to add them into this dish. It gives it a nice texture and flavor along with support for the immune system.

Butternut Squash Risotto 

 Ingredients:

• 1 lb butternut squash, peeled and
  cubed (about 3 cups)

• 3 tsp grape seed oil (separated)

• 5 cups water

• 1 large leek, white part only, chopped

• 2 garlic cloves, finely chopped

• 1 ½ cups brown rice

• 1 cup chopped shiitake mushrooms

• ¼ cup Parmesan cheese

• 2 TBSP butter

• 1¼ tsp sea salt

• ¼ tsp black pepper

• 1 to 2 tbsp finely chopped fresh sage

Directions:

1. Preheat oven to 475˚F. In a large bowl, toss cubed squash in 1 tsp grape seed oil. Place squash on jellyroll pan. Roast squash until tender, about 20 to 30 minutes. Keep warm.

2. Heat water in a large pot on low, keeping at a simmer throughout the cooking process.

3. In a heavy-bottom pot, heat olive oil over medium heat. Add the mushroom and sauté until tender. Set aside.

4. Place remaining oil in pot and add leek and garlic and cook until soft, about 5 to 6 minutes.

5. Add rice and stir to combine. Gradually add water ½ cup at a time, stirring constantly until liquid is absorbed and risotto is soft, about 30 minutes.

6. Using a potato masher, mash the butternut squash on the jelly roll pan.

7. When the risotto is soft, stir in squash, mushrooms, cheese, butter, salt, pepper, and sage.

Spaghetti Squash Marinara

It was years into adulthood before I tried spaghetti squash. My hesitation was due to a lack of knowledge about this amazing vegetable, in particular, feeling of intimidation of what to do with it. With only 7 grams of carbohydrate per cup, it’s a clear better choice over pasta when those comfort food cravings knock, Plus it’s loaded with vitamins and minerals. Notice I used shiitake mushrooms in this recipe. Any mushroom would do, if you choose to use them, however, shiitake has been used in medicinal practices for centuries. Known to help fight cardiovascular disease, cancer, and boost the immune system, why not make the most of them? We are entering the cold and flu season, so it’s especially important to boost that immune system. I invite you to read more about this medicinal mushroom. Enjoy this dish on a week night as it’s prepared in under an hour and makes great left overs for lunch the next day.

Spaghetti Squash Marinara

Ingredients:

• 1 spaghetti squash

• ½ tsp sea salt

• 1 large onion diced

• 1 bell pepper, any color, largely diced

• 1 large zucchini, largely diced

• 1 cup shitake mushrooms, chopped

• 2 cups marinara sauce

• Parmesan cheese, optional

Directions:

1. Heat oven to 400 degrees. Cut squash in half lengthwise.  Clean out seeds and place on a baking sheet face down.  Using a fork, prick several holes through the skin.  

2. Place in the oven for approximately 40 minutes or until squash is tender.

3. Place marinara sauce in a sauce pan.  Heat and then keep warm.

4. While squash is baking, warm a ¼ cup water in a skillet.

5. Add onion and steam until tender.  Add the remaining ingredients except marinara sauce.

6. Simmer on low until vegetables are tender, yet have a slight crunch, keep warm.

7. Remove squash from the oven and allow to sit for a few moments to cool.  Using a fork, begin scooping out the insides into a large bowl.  It should come out easily and resemble spaghetti noodles.

8. To assemble: In serving bowls, place desired amount of squash on the bottom, then add the vegetable mixture, top with warmed marinara sauce and parmesan cheese, if desired.

9. Serve.