Fall is the best time to enjoy the many different squashes that pop up around our farmer's market this time of year!
Squash is a very grounding vegetable energetically, which is perfect for this time of year when we switch gears from the summertime sun and fun into the slower pace and restoration of autumn.
Squash grounds OUR energy, and provide feelings of strength and stability during the colder seasons!
AS THE DAYS GET SHORTER, AS THE SUNLIGHT WANES, AND AS THE AIR GETS CRISP, OUR BODIES NATURALLY CRAVE WARMING FOODS AND HEARTIER DISHES
The fall harvest that is so abundant during this time of year are wonderfully sustaining.
These foods bring us back into our bodies.
They soothe us.
They comfort us.
Kabocha squash in particular has a mild, nutty flavor and a very smooth texture.
It's rich in fiber, vitamin C, vitamin B6, and beta-carotene (a precursor to vitamin A).
BENEFITS OF KABOCHA SQUASH
It helps to improve digestion
It supports blood sugar stabilization
Is rich in antioxidants
Is a good source of fiber
Is super versatile in the kitchen
Helps heal and smooth skin
Is a good source of vitamin E
I like Kabocha when its available because I feel like I am accustomed to the more common squash varietals such as butternut, acorn, and delicata. So when I see a beautiful green Kabocha squash at my farmer's market, I always swipe it up with plans to make this gorgeous risotto dish!
I absolutely LOVE this recipe when the seasons change! It's luxurious and succulent, warm and rich with flavor, sweet and savory, and perfect for when we want a bowl of something comforting.
This dish stands alone beautifully, or you could serve it as a side dish with a piece of salmon. We enjoyed it in one heaping scoop of risotto-ey goodness and a beautiful fresh salad.
Fall Kabocha Squash Risotto
- 4 cups homemade bone broth
- 1 cup water
- 1 large vanilla bean pod
- 1/4 tsp cinnamon
- 1 pinch of nutmeg
- 1/8-1/4 tsp cayenne pepper (depending on how much spice you like!)
- 1 medium kabocha squash, peeled, innards removed, and cut into 1-inch cubes (use a potato peeler to remove the green skin)
- 3 TBS Kerry Gold butter
- 1 onion, diced
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine (pinot gritio or pinot gris)
- 1/2 cup grated Parmesan cheese
- 4 TBS chopped flat-leaf parsley leaves
- 2 TBS toasted pumpkin seeds or sunflower seeds (pumpkin seeds if you are in days 1-14 of your cycle and sunflower seeds if you are in days 15-28 of your cycle)
- S & P
Directions:
-In a medium sauce pan, warm the broth and 1 cup of water over medium high heat.
-Cut the vanilla bean in half lengthwise, scrape out the seeds, and add them AND the bean pod, cinnamon, nutmeg and cayenne to the broth.
-Bring to a simmer, then reduce the heat to low.
-Add the squash to the simmering broth and cook until tender, about 5-8 minutes.
-Use a slotted spoon to remove the squash from the broth, and set in a side dish for now.
-Turn the heat on the broth to very low and cover to keep warm.
-In a large saucepan, melt 2 TBS of butter over medium heat.
-Add the onion and saute until tender but not brown, about 3 minutes.
-Add the rice and stir to coat with the butter.
-Add the wine and simmer until the wine has almost completely evaporated, about 3ish minutes.
-Add 1/2 cup of the simmering broth and stir until the broth is almost completely absorbed, about 2ish minutes.
-Continue cooking the rice, adding the broth 1 cup at a time, stirring occasionally and allowing each addition of the broth to be absorbed by the rice before adding another cup of broth.
-Keep doing this until the rice is tender but still slightly firm to the bite and the mixture is nice and creamy (20-25 minutes in total).
-Discard the vanilla bean, turn off the heat, and gently stir in the cooked squash, the Parm, the remaining TBS of butter, and the salt.
-Fold in the parsley and top with the toasted pumpkin or sunflower seeds.
-Transfer into serving dishes and enjoy!
This recipe is adapted from one of Giada De Laurentiis' recipes that Drew and I cooked together at a cooking class many years ago! I never forgot it because it was so delicious, and plus it made me realize that if you can make a beautiful risotto, people will think you are an A+ chef! Haha.
Thanks, Giada, for this delicious recipe and for bringing more comfort and luxury into my life as the seasons change!
What are your favorite fall dishes? Tell me in the comments! Also make sure to let me know if you made this recipe and loved it!! I love hearing from you guys!
Happy Kabocha Squash-ing!!
Xoxo,
Emily 😊
