Hubbard Squash Risotto

I don’t know about you, but I like it when I see dirt on my vegetables. It makes it feel as though they have spent some honest time in the ground and haven’t been sterilized and made shiny by a machine. I think of calloused hands, tending them as they grow from seeds to tender shoots to fruiting plants, then finally picking the vegetables with care and passing along the love to me.

Golden Hubbard Squash

It’s that dirt that probably made me cave for this golden hubbard squash when I was out shopping for a pumpkin. That and the fact that I had never heard of a hubbard squash, and was so curious by its shape and size. $12 later I had no clue what I’d do with it, but I’ve discovered several recipes that have potential, and it’s a good thing, too. Destructing it this weekend I discovered that just the amount of meat alone allows for you to get creative and try several different dishes.

The first is a creamy and rich risotto. The hubbard squash may be in the name, but shallots and chanterelles grace this dish adding delicate flavors. Because of its richness it is best served as a side dish, or along with a refreshing salad with a citrus or vinegar dressing. You may also want to consider serving this as a unique dish at your Thanksgiving meal.

Hubbard Squash Risotto
Based upon the Winter Squash Risotto recipe found at Eating Well

Tip: You can use other types of winter squash if the hubbard squash is not available or preferred.

• 5 cups vegetable broth or plain water
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups hubbard squash, peeled and chopped (1/2-inch pieces)
• 2 cups shiitake, chanterelle or white button mushroom caps, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon crumbled saffron threads (optional)
• 1 cup arborio rice
• 1/2 cup dry white wine, or dry vermouth (optional)
• 1/2 cup finely shredded or crumbled vegan cheese like Teese Vegan Cheese or Daiya

Wash your hubbard squash, then cut off both ends.

Cutting off the stem end of the squash

You’ll notice pretty quickly that the exposed flesh sweats. Before you cut the squash open, put the towel under the squash to reduce the squash’s ability to slip, then carefully cut the squash in half.

Exposed hubbard squash

I found that my squash was too large to cut straight through, so I would cut down one side, turn it, then cut down the other side. Cut one side of the squash into smaller pieces that will be more manageable to handle for when you will be peeling it. You may need only one-third or one-half of the squash for this recipe, so keep this in mind as you are cutting the pieces.

Then using a potato peeler, peel the squash. The skin is bumpy, so you may find the peeling process to take longer than it would with a smoother-skinned squash.

Cut hubbard squash getting peeled

Once it is peeled, cut three cups of small half-inch chunks.

Tip: To make the chopping easier, pop the peeled pieces into the microwave for about a minute (you may need to do a tad bit more). They may be hot to the touch, so take care, but when they are cool enough to handle the chopping should be far easier. Be aware, though, that this is not meant to be cooked in the microwave, so do not allow it to be in there for more than five minutes at most.

Chopped hubbard squash

Place broth or water in a medium saucepan, then bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Vegetable broth warming up

Slice the shallots, which are mild onions. If you need to, you may substitute white or yellow onions.

Slicing a shallot clove

Prepare the mushrooms. I used chanterelles, but you can use shiitake or I am sure that white button mushrooms would also work just fine.

Chanterelles

Heat the oil in a large saucepan over medium heat, the add the shallots. Cook and stir them about one minute. Stir in squash and mushrooms, and cook and stir for five minutes until the mushrooms give off their liquid.

Shallots, hubbard squash and chanterelles cooking

Add thyme, salt, pepper and saffron (if using), then cook for 30 seconds.

I had some saffron on hand, so I decided to use a little. It’s a very expensive spice that has a bitter and tart odor, but is usually used in dishes to add a bit of color.

Saffron

Add rice, and stir until translucent, about one minute.

Adding the arborio rice

Add wine (or vermouth) and cook and stir for about one minute, until almost absorbed by the rice, about one minute.

Stir in one-half cup of the hot broth, then reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed.

Adding broth to the risotto

Continue adding the broth one-half cup at a time, stirring after each addition until all the liquid has been absorbed, and until the rice is tender and creamy. This will take at least 30 to 40 minutes total, and you may have some broth left.

The art of making risotto

Remove from the heat and stir in the vegan cheese. I used Teese that I mashed up with a fork.

Teese vegan cheese in risotto

Serve immediately.

Hubbard squash risotto

If, like me, you have never made risotto before, you may want to take a moment to watch this video that I found after I made this. Watch the video, then try the recipe. You may save yourself some time, and your risotto will probably be just as creamy and perfect.

Have you made risotto before? What are the star ingredients?

Learn more about Vegan MoFo.

“Here you are, Messere!” The host’s voice took his mind off his worries. The man placed a wooden platter in front of him, containing slices of dark bread soaked in a reddish slop. On top were two slabs of cheese with a thick, moldy rind. “And here is some wine, true nectar of Saint Dennis!” he exclaimed, setting down a moist earthenware jug.
“Dionysus,” Dante muttered.
“Saint Dionysus?”
“No, Dionysus the god.”
“By God, Messere, you are right; the other was Saint Damian.”
The prior dismissed him with a nod and looked around for a spoon. He resigned himself to using his fingers, and after having rolled up his sleeves, scooped up and swallowed a dripping mouthful. Not so bad, aside from the mold on the cheese, and not too different from what the kitchens of the Priors’ Palazzo dished out, he thought as he fell upon the wine.

-The Mosaic Crimes by Giulio Leoni, Anne Milano Appel

There are some books which sound good in the description, but wind up being disappointing to me. Sad to say, this is one of those. I typically enjoy reading books that are along the lines of The Last Cato, The Da Vinci Code, or Labyrinth. They are not exactly what I would call fine literature, but they are entertaining and keep me on the edge of my seat.

This book, centered around Dante Alighieri and his quest to solve a handful of mysterious crimes, never swept me into the story. Dante was portrayed not as a hero, but more as a self-centered jerk and in the end did little that was impressive. The only real impressive thing was how often he managed to be in a tavern and seem to only subsist on wine. The above quote is the only mention of food in the entire book (at least that I recall).

I was so uninspired that I had a hard time coming up with something to make. I wanted to stay true to the book and make some kind of red Italian soup with bread, but I just couldn’t do it. I finally decided upon a creamy Italian white bean soup, which was justified because it says “Italian” right in the name. So there you go, Dante – hopefully a better meal than the slop you had earlier.

Creamy Italian White Bean Soup

• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1-2 cloves garlic, minced
• 1/2 pound white Great Northern beans, already cooked (1/2 pound dry makes about 2-3 cups cooked beans)
• 2 cups vegetable broth
• 1/4 tsp. ground black pepper
• 1/8 tsp. dried thyme
• 2 cups water
• 1 bunch fresh spinach, rinsed and thinly sliced
• 1 Tbsp. lemon juice

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in cooked beans, vegetable broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.

With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.

In blender at low speed, blend remaining soup in small batches until smooth, opening up the center piece of the lid so the steam can escape. (If you have a blender like a VitaMix, you can probably get away with doing it all in one batch like I did.) Once blended pour soup back into stock pot and stir in reserved beans.

Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice, remove from heat, and serve.

I liked this soup, but I cannot say that I loved it. It definitely was creamy, and the spinach was a good addition to give it a contrasting flavor, but it seemed like something was missing. I couldn’t place my finger on it though. Maybe it needed to be more hearty, or different beans. I used Great Northern, but perhaps I should have gone with a white bean with more flavor.

Sorry Dante, maybe this wasn’t your kind of soup after all.