– 1 medium-sized red curry squash (potimarron)
– 1 ½ cups Arborio rice
– 4 cups vegetable broth
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons red curry paste
– 1 cup coconut milk
– 1 cup roasted butternut squash, cubed
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– ½ teaspoon ground cinnamon
– Salt and black pepper to taste
1. Preheat your oven to 375°F (190°C). Start by preparing the red curry squash. Cut off the top and a thin slice at the bottom to create a stable base. Carefully scoop out the seeds and pulp, making sure not to damage the outer flesh. Reserve the seeds for roasting later, if desired. Place the hollowed-out squash on a baking tray lined with parchment paper.
2. Drizzle a bit of olive oil over the squash, season with salt and black pepper, then gently rub the oil and seasoning onto the flesh. This will enhance the flavors as it roasts. Set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and aromatic. Stir in the red curry paste, ginger, turmeric, cumin, and cinnamon. Cook for another minute, allowing the flavors to meld together.
4. Add the Arborio rice to the pan, stirring well to coat it with the fragrant mixture. Toast the rice for a couple of minutes until it turns slightly translucent around the edges.
5. Gradually pour in the vegetable broth, approximately ½ cup at a time, stirring continuously until the liquid is absorbed by the rice. Repeat this process until you have used up all the broth, ensuring the risotto remains moist and creamy.
6. While the risotto is cooking, place the red curry squash in the preheated oven. Let it roast for about 30-40 minutes until the flesh is tender, while also keeping an eye on the color to ensure it doesn’t burn. You can check for doneness by inserting a fork into the flesh; it should easily pierce through.
7. Once the squash is roasted, carefully remove it from the oven and let it cool for a few minutes. Keep the oven on to keep the squash warm while you finish preparing the risotto.
8. To finish the risotto, stir in the coconut milk, gently folding it into the Arborio rice mixture. Adjust the seasoning with salt and black pepper according to your taste.
9. Add the roasted butternut squash to the risotto, incorporating it gently to maintain those delightful cubes intact. Continue cooking for another few minutes until the butternut squash has warmed through.
10. Now, it’s time to fill the roasted red curry squash! Scoop generous amounts of the risotto into the squash, ensuring there is an equal mixture of Arborio rice and roasted butternut squash in every bite. Serve each filled red curry squash on a plate, embracing the rustic beauty that autumn bestows.
Tips and Variations:
– For added decadence, sprinkle some freshly grated Parmesan cheese on top of the filled red curry squash before serving.
– Experiment with different types of squash, such as acorn or delicata, to create your own personalized twist on this fall-inspired dish.
– Save the squash seeds after scooping them out and roast them with a drizzle of olive oil, salt, and your favorite spices. They make for a delightful crunchy snack or garnish.
This Roasted Red Curry Squash Risotto serves as an embodiment of the autumn season, weaving flavors of the earthy squash and the creamy elegance of risotto into a single dish. So, while the cool breeze brushes against golden leaves, take a moment to savor the harvest of nature’s gift. Prepare this recipe, not only to please your taste buds but to indulge in the warm embrace of fall’s culinary embrace. Bon appétit!
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