Rosemary Squash "risotto"
"Posting here for safekeeping since I have never made squash (except grilled vegetables) and would like to try something like this."
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups acorn squash, formed into balls with a melon baller
- 2 ounces olive oil
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- 3 cups chicken broth
- 1 tablespoon rosemary, minced
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup sunflower seeds, toasted
- salt and pepper
directions
- Heat a large pot or Dutch oven over medium high heat. Add the oil and the squash (should mostly fit in a single layer), stirring constantly until squash begins to darken (caramelize). Once lightly browned reduce heat to medium and add the onions. Cook a few minutes, stirring frequently as the onion will also begin to caramelize. Add garlic and cook a minute more until fragrant.
- Add white wine and stir. Reduce heat to low. Add 1 cup chicken broth, rosemary and continue stirring. Add more chicken broth until squash is just cooked tender. You want to add as little broth as possible because the finished sauce should be more of a glaze than a gravy or soup.
- Once the squash is cooked, remove from heat and stir in the cheese, sunflower seeds and season to taste with salt and pepper.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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