fall fest and i have the perfect dish to share...pomme d'or with wild mushroom risotto. have you ever seen a pomme d'or? they are a hard winter squash which look a lot like mini pumpkins....in fact, when they were included in the last two weeks of my csa box, i thought they were pumpkins. i used them throughout the house as fall decorations. then i did a bit of research and discovered they were actually squash...similar to pumpkins but a bit sweeter. when they are stuffed with a delicious wild mushroom risotto they become an amazing, delicious and beautiful fall dish.
roasted red kuri squash; acorn squash and pinto bean chili with chipotle; and fusilli pasta with roasted delicata squash & fresh sage brown butter sauce . last year i did stuffed acorn squash with wild rice, pecans and cranberries. this year the decision was easy...thank you hudson ranch for introducing me to a new item...i had never heard of pomme d'or squash...have you? if not, a word to the wise. the skin is wickedly hard...like cut your finger off if you try to slice it hard. my advice is to roast the squash in a bit of water before you use. i roasted mine for almost an hour, then cut off the top and scooped out the flesh. like a pumpkin, the seeds can be roasted and eaten. i added a bit of salt and chipolte pepper...really good!. the roasted squash can be mixed with a bit of extra virgin olive oil, salt and pepper and eaten as is...delicious. but i added the cooked pulp to a wild mushroom risotto i adapted from ina garten's recipe. stuffed back into the shells and served hot; this dish makes a wonderful light supper or can be served as a side dish with roast pork, chicken or turkey.
pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving
preheat oven to 375 degrees. place whole pomme d' or squash in roasting pan. add enough water to pan to reach 2 inches from bottom of squash. cover with foil and roast for 45 minutes to 1 hour. when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.
while squash is roasting, prepare the risotto: add the dried mushrooms to a bowl and cover with 2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup. if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid. roughly chop the mushrooms.
add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.
add the butter, olive oil and onion to large skillet and sauté until the onions are translucent 3-4 minutes. add the garlic and sauté another 30 seconds...do not allow the garlic to burn. add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes). add the salt and pepper. taste and correct seasonings if needed. set aside.
cut the top of each cooked pomme di' or squash, reserving the top. scoop out the flesh and place in small bowl. remove the small amount of stringy fiber which contains seeds. discard the fiber. (keep and roast the seeds if desired). add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture. heat over medium heat. add parsley and parmesan cheese and stir to combine. fill each hollowed out pomme d'or squash with some of the risotto mixture. place back in oven for 10 minutes, or until hot. serve with reserved squash tops and additional cheese if desired.
fall fest. simply leave your winter squash tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
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I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.
Monday, December 5, 2011
squash week at food fest...want a recipe for pomme d'or squash?
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Oh my gosh..I am such a sucker for risotto of any kind and I love how you put it in the squash shell! Wonderful!
thanks for sharing.
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