Baked Squash Risotto With Crispy Crumb Topping

    

Baked Squash Risotto With A Crispy Crumb Topping

This Baked no-stir risotto would be blasphemy in Italy, but thruthfully most people won't know the difference. It stars sweet rich Hubbard squash and the water from the squash gets used as the broth, which furtheramps up the pumpkin flavor . This wouls also be terrific made with sugar pumpkins.

Ingredients

Hubbard Aquash Puree And Broth

1 1/2 lbs (680 g) Hubbard squash, washed with skin on

5 cups water

1/2 teaspoon salt

Risotto

1 cup (250 ml) thinly sliced onion

3 tbsp (45 mL) unsalted butter, divided

1 cup (250 mL) coarsely grated zucchini

1 1/2 cups (375 mL) arborio rice

1/2 cup (125 mL) dry white wine

1 1/2 tsp (7 mL) salt

1/2 tsp (2 mL) freshly ground pepper

1/2 cup (125 mL) grated Pecorino Romano cheese

Topping

1/4 cup (60 mL) light olive oil

4 large sage leaves plus more to garnish

1/2 cup (125 mL) seasoned panko bread crumbs

Directions:

For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. 

Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.

Preheat oven to 350°F`(177°C).

In a large Dutch oven with a lid, add 

onions, 

1 tbsp (15 mL) unsalted butter, 

grated zucchini, 

rice, 

wine, 

2 cups (500 mL) squash purée 

3 cups (750 mL) squash stock. 

Season with salt and pepper. 

Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.

While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add panko and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into panko crumbs.

Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.

Plate risotto and top with panko topping. Garnish with extra crispy sage leaves, if using. 

Serves 6 as a main, or 8 as a side.