Packed full of flavour, this baked butternut squash is filled with a creamy risotto of onion, red pepper, white wine, Parmesan and saffron
- Butternut Squash – medium size, one per person
- Two red peppers – sliced
- One large onion – finely chopped
- Extra Virgin Olive Oil
- Salt & Pepper – to season
- Fresh sage
- Vegetable Stock
- Risotto Rice – 180g (90g per person)
- White wine (60ml)
- Saffron 0.5g
- Butter 30g
- Grana Padano cheese 30g
- Fresh truffle (shaved) or truffle oil
- 1. Cut off the top half of the butternut squash and scoop out the seeds inside and make into a shape of bowl.
- 2. Put the top half squash in the oven for 1 hour at 160 degrees until the squash is soft but not too soft.
- 3. Take the second half (bottom part) and split in 2 horizontally. Cut & peel the top half into cubes and saute in a pan with olive oil, sage, red peppers and a pinch of salt and pepper.
- 4. With the remaining bottom half, peel and cut into cubes and cook in a pan with a touch oil, sage, vegetable stock for about 20 minutes or until soft.
- 5. Take the mix and blend all together to make a sort of pumpkin stock (broth).
To make Risotto
- 1. Place finely chopped onion in a pan with a touch of oil and after 3 minutes, add the risotto with half a gram of Saffron.
- 2. Add 30ml of white wine for every 90 grams of risotto (1 portion).
- 3. Heat all together and slowly gradually add the pumpkin broth made before continuously stirring until the risotto is cooked.
- 4. Remove from flame, add 30 grams of Butter, a touch of olive oil and 30 gr of Parmesan or to liking. Pour all of the
- 5. mix insidethe pumpkin bowl and place in the oven for 5 minutes at 180 degrees to make everything uniform.
- 6. Serve in a pumpkin bowl and add some black truffle shavings to finish the dish.