STUFFED SQUASH
Posted: Thu Dec 01, 2005 6:51 pm
Hey Peeps,
If you have little individual sized squashes of whatever variety that, like me are visibly 'not going to store for too much longer' (that came out wrong! I'M GOING TO STORE FOR AGES, but the Little Gems aren't...)
Halve them, scoop out the seeds and roast them (or steam them) until 'only just' tender.
Then, make a dead easy peasy oven-baked Risotto (see Delia) for supper, but make twice the quantity. Stuff the only-just tender squash halves with the risotto mix and then FREEZE THEM ! DOH !
Really worth a go, they're delicious.
So far, I've done ones with Wild Mushroom & Dry Madeira Risotto, and ones with a Leek, Butternut & Sage Risotto.
The possibilities are 'endless'...
Wellie
If you have little individual sized squashes of whatever variety that, like me are visibly 'not going to store for too much longer' (that came out wrong! I'M GOING TO STORE FOR AGES, but the Little Gems aren't...)
Halve them, scoop out the seeds and roast them (or steam them) until 'only just' tender.
Then, make a dead easy peasy oven-baked Risotto (see Delia) for supper, but make twice the quantity. Stuff the only-just tender squash halves with the risotto mix and then FREEZE THEM ! DOH !
Really worth a go, they're delicious.
So far, I've done ones with Wild Mushroom & Dry Madeira Risotto, and ones with a Leek, Butternut & Sage Risotto.
The possibilities are 'endless'...
Wellie