If you haven't noticed, we've been going a little crazy with our thyme recipes--hence our tomato thyme jam last week--but when you've got a bounty on your hands, why waste? This question of how to utilize our excess thyme inspired this recipe--a twist on one of our old squash risotto recipes. While most people opt for butternut squash when making risotto, we had acorn squash on hand from our early Fall crop and actually preferred this version over our original butternut one. Try it out and let us know what you think.
- 2 Cups of Acorn Squash, cubed
- 1 Small Yellow Onion, minced
- 2 Tbsp of Butter
- 1 Cup Arboro Rice
- 5 Cups of Chicken Broth
- 1/3 Cup Dry White Wine
- 2 Tbsp Fresh Thyme
- 1/4 Cup Parmesan Cheese, grated.
- Salt and Pepper, to taste
- Step 1.) Using a steamer, steam your acorn squash until soft and tender (you can also bake it as well with water in the pan). Mash with the back of a fork after you drain the water.
- Step 2.) Over medium heat, cook your butter and onion until the onion becomes soft and translucent.
- Step 3.) Add rice into your butter and onion mixture, cooking until onion starts to brown.
- Step 4.) Add white wine, stirring until evaporated. Add squash and about 1/2 of the broth. Let cook, stirring constantly, until the rice absorbs the broth. Add the rest of your broth and cook until creamy.
- Step 5.) Add thyme, parmesan, and salt and pepper. Serve immediately.
- What's your favorite squash recipe??
- Emily + Erick