Roasted Butternut Squash and Goat’s Cheese Risotto

I would like to share with you what the boyfriend and I ate for tea tonight because it tasted absolutely amazing even if I do say so myself 😉 Plus, the recipe was made up entirely by yours truly with no input from my usual recipe websites.

Here’s what you’ll need (serves 2):
1 butternut squash, peeled and chopped
2 cloves of garlic, crushed or finely chopped
Olive oil
1 red onion, chopped
Risotto rice, however much your packet says makes 2 portions
Vegetable or chicken stock
100g soft goat’s cheese
Freshly ground black pepper
Herbs/spices to taste
White wine, about half a glass (optional)

And the method:

1. Preheat the oven to 200°C (you should do this before chopping your squash really), then put about 2 tablespoons of olive oil into a large bowl (I never claimed this recipe was low calorie!) and add one clove or garlic, then stir in the butternut squash until it is all coated in garlic/olive oil mix. If there isn’t enough olive oil, add a bit more. Then add freshly ground black pepper and some other herbs/spices to taste. I used a bit of cayenne pepper and some dried mixed herbs (called “italische Kräuter” in Germany)

2. Place the butternut squash in an oven-proof dish and place it in the oven. You’re going to want to roast it for between 30 and 45 minutes, taking it out half way through to give it  a stir and check on the spices (I ended up adding salt plus more black pepper at the halfway point).

Some bits of squash are slighty green because it wasn't 100% ripe yet. It still tasted good though!
Some bits of squash are slighty green because it wasn’t 100% ripe yet. It still tasted good though!

3. Place some butter in a large saucepan and melt it then use it to fry the second garlic clove and the red onion. Once the vegetables are almost done, add your risotto rice and continue frying until the rice is glassy looking.

4. Make up the amount of stock your rice’s instructions tell you to (I used chicken stock because I had run out of vegetable, but vegetable would also be good) then pour the stock into the saucepan, stir and allow to simmer.

5. When the rice has soaked up almost all the liquid, add the goat’s cheese to the saucepan and stir it in. You should end up with a lovely creamy looking mixture.

6. By this time, your squash should be ready. Remove it from the oven, check the spices again then, when all is good, stir it into the saucepan with the other ingredients.

The squash all roasted
The squash all roasted

7. Once the squash is stirred in, add some white wine to the saucepan. I used roughly half a glass. Stir everything together and simmer until the white wine has mostly been absorbed and you’re left with a colourful mixture with a creamy consistency.

8. Enjoy your meal!

The finished article
The finished article

p.s. Looking at this post and any of my previous recipe and baking posts will probably tell you exactly why I’m not a food blogger!

Autumn eats: Pumpkin and Potato Stew

StewNot exactly a quick meal this one with the amount of peeling and chopping it requires, but it’s colourful and warming on a dark autumn evening. All times are very rough, based on what I seem to remember doing – basically it’s a case of going by what you think seems right. We got four large-ish bowls out of the ingredients below, but amounts will differ depending on the size of your pumpkin and how much water you put in.

Ingredients

Olive oil
1-3 cloves of garlic (depending on size of cloves and how garlicky you like things), chopped or crushed
1 leek, chopped
1 pumpkin, cubed (I used Hokaido)
2-3 potatoes, cubed
2 carrots, sliced
350 ml vegetable stock
Freshly ground black pepper
Cayenne pepper to taste (optional)

Method

  1. Heat some olive oil in a sauce pan then fry garlic for about a minute.
  2. Add the chopped leek and continue to fry for another 2 minutes or so.
  3. Add the cubes pumpkin and fry for 3-4 minutes. In the meantime, peel and cube the potatoes.
  4. Add the potatoes to the pan and continue frying for another 3-4 minutes. If stuff starts to stick to the bottom at any point, add a tiny bit of water to the pan and use it scrape the stuck bits back into the mixture.
  5. Add the sliced carrots to the pan and fry for another 2-3 minutes, then season with black pepper and a bit of cayenne pepper (if using).
  6. Pour 350 ml of chicken stock into the pan and stir well, scraping anything that’s stuck to the bottom back into the mixture.
  7. If the vegetables aren’t submerged in liquid, add water to the pan until they are then place a lid or cover on the pan and allow to simmer for 10-15 minutes
  8. Taste your stew and add extra seasoning, if desired, then serve.

Bowl of stew