Fall is here and that soothing coolness calls for warm fuzzy sweaters, layered clothing and quite possibly a hot mug of apple cider or hot chocolate. With the seasons changing pumpkin everything starts popping up all over the place. I’m pretty okay with pumpkin everything. I wanted to make a pumpkin something of my own with some prominent Fall flavors so I concocted this bowl of deliciousness.
Right now squash is in season and one of my favorites is Delicata. It is very easy to prepare and you don’t have to remove the skin which is half the battle when it comes to most squash. This is a dish that is warm and comforting and I like to think it’s good for the soul.
Pumpkin Risotto with Roasted Delicata Squash
For my dish I used a maple syrup infused with ghost peppers that I found at Trader Joes, I’m a bit obsessed with hot and spicy things, but you can use normal maple syrup.
Prep Time: 10 mins | Cook Time: 1 hr
1 cup arborio rice
3 3/4 cup veggie broth
1 cup of pumpkin puree
1/2 cup white onion, chopped
2-3 cloves of garlic, pressed or finely minced
2 tbsp maple syrup (I used a ghost pepper infused maple syrup for a bit of extra kick)
1 tbsp olive oil
1/2 tsp paprika
1 tsp sea salt
1/4 tsp pepper
1 tbsp of parsley for garnish
2 Delicata Squash, seeds removed and sliced into half rounds
1/4 cup olive oil
1 tbsp maple syrup (or ghost pepper infused maple syrup)
1/2 tsp sea salt
1/4 tsp pepper
Preheat the oven to 425, you’ll want to start the squash first. In a large bowl whisk together the olive oil, maple syrup, sea salt and pepper. Add the sliced squash into the bowl with the mixture and toss it, coating it well. Line a baking sheet with parchment paper and place the coated squash on it and put in the oven to roast for 25 minutes. I tend to set a timer for the squash so I don’t have to keep glancing at a clock.
While the squash is roasting you’ll start on the risotto. Grab a large saute pan or a large sauce pan. Add olive oil to the pan and heat to medium heat. Once the pan is hot add in onion and garlic and saute for 4-5 minutes until the garlic starts to brown. Add rice and saute for 1 min. Next add 1/4 cup of the veggie broth and let the rice absorb it. Once the rice has absorbed the broth add 1 cup stirring occasionally till absorbed. Add the next 1 cup till absorbed. Repeat with the next 1 cup and then again with the final half cup this will take about 35-40 minutes. At this point the risotto should become creamy, add in the pumpkin, maple syrup, paprika, sea salt and pepper and stir well to combine. Turn down the heat to simmer and cook for 3 more minutes. Turn off heat and let risotto sit for 5-10 minutes. Taste and season with more salt and pepper if needed.
To assemble; fill up a bowl with pumpkin risotto deliciousness add several pieces of roasted delicata on top, sprinkle with some parsley and dig in! If you’re feeling saucy you could also drizzle it with a bit more maple syrup and throw a little bit of sriracha on there as well.