It’s usually this time of year when squashes, particularly pumpkins, take centre stage. But we normally hollow them out to make space for latterns, rather than cooking them. We look at the butternut squash, widely seen as more flavoursome than the pumpkin, to find out how to get the best out of this colourful winter vegetable.
Jenni is joined by Italian chef, Anna Del Conte to find out about buying, preparing and cooking the vegetable.
Butternut Squash Risotto
Makes enough for four people
a butter nut squash about 500g
1.5L. stock or water and vegetable powder
50g unsalted butter
300g risotto rice
salt and pepper
1 small pot double cream
Saute chopped shallots in butter. Add 1/2 chopped parsley, then add cut up squash. Saute until just tender (this usually takes 10-15 minutes). Stir in rice - saute and then add boiling stock by the ladleful. When cooked (this will take about 18 minutes) add cream, the rest of parsley and the cheese.