If you were to classify squashes, Butternut is obviously the rockstar: Internationally known and loved. Kabocha is the backup singer: Just as awesome as the rockstar but no one knows their name. In fact, whenever I mentioned this recipe to anyone their response is: Kabocha-what? But don’t underestimate this little guy. It has a sweeter flavor than butternut squash and the texture of pumpkin. A-maz-ing. Although I used it for a savory meal, it would be pretty great in sweet treats as a replacement for run of the mill pumpkins and even sweet potatoes. In this risotto its sweetness is the perfect contrast to the mushrooms, onions and pepperiness. It makes it even heartier, and guilt free!
Now personally, I’m a big fan of leftovers. If I make a big batch of something and I like it, I’m pretty happy eating for dinner several nights in a row (and hell for a lunch or two too, if I have enough). Joe… not so much. Lucky for me, the week I made this was a week he had to work late a lot, and I basically ate ALL of this – though for once not in one sitting. Its amazing how food without dairy – or even a dairy substitute can be sooooo creamy!
Normally I’d want to write more about what I love about this dish – sage (yuummmm), caramelized shallots (drool) but right now I have a puppy sleeping my lap and i’m nursing a blog related eye injury. That’s a fancy way of saying I got Sriracha in my eye last night and it still hurts. Ugh. But trust me – the recipe that came out of it – so worth it.
- 3 Shallots
- 1 whole Kabocha Squash
- 2 cloves Garlic, finely chopped
- 5 leaves Sage, chopped
- 1 1/2 tablespoons ground Pepper
- 1 teaspoon sale
- 2 cups Arborio Rice
- 1 cup Oyster Mushrooms, chopped
- 7 cups Vegetable Broth
- knob of Coconut Oil
- Preheat over to 400°. Cut squash in half and wrap halves in in foil. Cook for 30-40 minutes until soft inside, but not mushy.
- Heat coconut oil in a sauté pan over medium high heat. Slice shallots thinly and heat for 25- 30 minutes until caramelized.
- Add garlic and cook until fragrant. Then add mushrooms and cooking for about 5 minutes, tossing to evenly coat all ingredients. Then add squash, sage, pepper and salt, and cook until everything is evenly coated and tender.
- Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently. Add remaining broth by 1 cup at a time, allowing each additional cup to be absorbed before adding the next. Cook until rice is tender but still creamy, stirring often about 20-25 minutes. Remove from heat. and add addition salt and pepper as desired