Tag Archives: Sage

Roast Butternut Risotto with Butternut Crisps

Butternut Risotto

We’ve still lots of lovely butternuts left from my autumn harvest, and thankfully they keep really well in a cool dark place for several months. They’re most definitely one of my very favourite veggies and so usefully versatile getting regularly thrown in many a Soup, Curry, Stir Fry or Stew and even in pasta dishes (think Carbonara or Mac ‘n Cheese). They even shine on a Tart or Pizza too. But a Butternut Risotto happens to be one of my favourite uses of this glorious veggie, and is a firm Chez Foti winter comfort food favourite.

This is actually a recipe I make with the littlies in mind and uses cream cheese, but if you want to make a  more grown up version replace the cream cheese with a goats cheese. I use plenty of fresh sage which I’m particularly partial to with squash or pumpkin and cheese, but if your kids are herb adverse then leave out. If making for very little littlies then omit the wine too and use ‘baby’ stock cubes available from most major chemists or supermarkets.

After watching Nigel Slater’s recent series I now always keep my Butternut Skin shavings and briefly roast them in the oven (which you’d be using anyway for this dish) in a little olive oil, salt & pepper and make some totally delish freebie Butternut Crisps. They’re wonderful served as a little crispy side to soups or risottos.

Cubes of Butternut

Since I’m using fresh sage in my recipe I’m entering my post, for the second time this month, to Lavender and Lovage’s Herbs on Saturday challenge, this month hosted by Vanether at Bangers and Mash Chat. Please do go and check out all the entries, there’s sure to be something you fancy!

herbsonsaturday

Butternut squash risotto

Butternut Squash Risotto with Butternut Crisps

Toddler and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers, Grown Up Dinners

Enough for a family of 4:

a largish butternut squash, peeled (keep the peelings if you want to make crisps!), seeds removed (these can also be deliciously roasted) and cut into 1.5cm cubes

2 tablespoons of olive oil plus a drizzle for the crisps if making

salt & pepper

3 shallots or a small onion, finely diced

2 sticks of celery, finely diced

20g of butter

220g of risotto rice

a glass of white wine

a litre of chicken or veggie stock, piping hot

a dessertspoon of finely chopped fresh sage

75g of soft cheese or goats cheese

a heaped tablespoon of Parmesan or Grana Padano cheese

Pre-heat your oven to 180ºC/Gas Mark 4. Place the butternut cubes on a large baking tray and drizzle over a tablespoon of olive oil and a pinch of salt and pepper. Ensure the cubes are equally coated and place in the hot oven to roast for about 35 minutes. They’re ready when they’ve taken on a little colour and are completely tender and soft.

During this cooking time place the peelings on a separate baking tray and drizzle with a wee bit of olive oil and a little salt & pepper. Place in the oven for 10 to 15 minutes until crisped up, checking regularly as they’re quick to burn. Once ready remove from the oven and drain on kitchen paper until you’re ready to serve.

Now to make the risotto. Heat the butter and another tablespoon of olive oil in a large heavy based saucepan on a gentle heat. Add the shallots or onion and celery and saute for 5 minutes, stirring regularly.

Stir in the rice ensuring the grains get a good coating of the butter and oil. Pour in the wine and stir. Allow to simmer away on a gentle heat. Once most of the wine’s evaporated pour on a ladleful of hot stock together with the sage. Continue to stir at regular intervals adding further ladlefuls of hot stock every time the last one is nearly all absorbed.

When the rice is on the edge of being ready and tender stir in the roasted butternut cubes and cream cheese/goats cheese. Allow to bubble away for a few minutes more before finally stirring in the Parmesan or Grana Padano. Taste and season with black pepper to suit. You probably won’t need to add any additional salt as there’s plenty in the stock and cheese.

Serve the risotto with a few butternut skin crisps on the side. A word of warning, whilst the crisps look pretty served on top of the risotto (as per my pic) they quickly become soggy from the steam!.

Here’s some other Chez Foti risotto recipes: Spinach, Courgette &  Pesto Risotto, Asparagus, Pea & Lemon Risotto, Sausage & Courgette Risotto

Butternut Squash Risotto


70s Flashback Stuffed Marrow

‘Tis another courgettie recipe today I’m afraid, though this time of the overgrown kind. One somehow went unnoticed and I found myself happening upon a marrow last week. Loving a bit of 70s foodie nostalgia I thought I’d give stuffing it a go. Interestingly it was way tastier than my less-than-fond childhood memories of waterlogged flavour-lacking marrow dinners. This was a meal I would gladly leave future courgettes to grow into gargantuan proportions for, and indeed I am.

It’s also a very simple to put together dish, made in minutes, albeit taking upwards of an hour to bake in the oven.

I’m entering this blog into Lavender & Lovage’s July Herbs on Saturday Challenge, this month hosted by Vanesther at Bangers & Mash Chat.

My homegrown sage

For 2 to 3 big people or a family of four:

a 750 to 1000g marrow or overgrown courgette

2 tablespoons of olive oil, plus a little extra for brushing

a small onion, diced

2 cloves of garlic, finely chopped

a heaped desertspoon of chopped fresh sage leaves

a small eating apple, skin peeled and core removed, grated

300g of pork mince

salt and pepper

Preheat your oven to 180ºC/Gas Mark 4.

Slice the marrow or courgette in half lengthways, scoop out all the loose flesh and seeds from the middles to make two boats. Cut up any fleshy parts and set aside, discard the seeds (I actually kept mine to sow next year). Brush the two halves with a little olive oil and place snugly in an appropriately sized ovenproof dish.

Heat the olive oil in a deep side frying pan on a medium heat. Add the onion and fry for 5 minutes until a little softened. Stir in the chopped garlic and sage and cook for a minute longer. Stir in the grated apple quickly followed by the pork mince, set aside diced courgette flesh and a generous pinch or two of salt and pepper. Give everything a thorough stir and take off the heat.

Spoon all the filling into the marrow halves. Cover with foil and bake in the preheated oven for 50 minutes to an hour (depending on the size of the marrow). Remove the foil and bake for a further 20 minutes.

Great served with a simple green salad and plenty of good quality bread to mop up the lovely juices.

Here’s some other courgettie recipes you might like to try, Courgette & Sausage Carbonara, Courgette, Spinach & Pesto Risotto, King Prawn, Courgette & Spinach Thai Green Curry, Courgette, Feta & Basil Bruschetta.


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