Butternut Squash Risotto With Sage

Ingredients
2-3 cloves of garlic, chopped
Salt
1 small winter squash or pumpkin (about 1 lb.)
3-4 c. vegetable stock
4 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
1 yellow onion, chopped
1-1/2 c. Arborio rice
About 5 fresh sage leaves, finely shredded
1-1/2 c. dry white wine
Pinch of nutmeg, freshly grated
Black pepper, freshly ground
3/4 to 1 c. Parmesan cheese, grated

Directions
In a small bowl, using a fork, crush the garlic with a pinch of salt. Set aside. Halve the squash and scoop out the guts. Peel the halves, then cut one half into 1/2-inch cubes and coarsely shred the remaining half using the large holes of a grater-shredder or food processor.

Pour the stock into a saucepan, bring to a simmer over medium heat, and adjust the heat to maintain a gentle simmer. In another heavy saucepan, melt half the butter with the olive oil over medium heat. Add the diced squash and the onion and saute until softened, about five to seven minutes. Raise the heat to medium-high, add the rice, and cook, stirring, until the kernels are coated with teh butter and oil and are opaque, three to five minutes.

Add the sage and pour in 3/4 cup of the wine. Cook, stirring, until the wine is absorbed. Stir in the remaining wine and again, cook and stir, until absorbed. Now, begin adding the hot stock about a 1/2 cup at a time, stirring until almost all of the stock is absorbed before adding more. When the rice is almost tender, after about 15 minutes, stir in the reserved shredded squash. Continue to cook, adding more stock and stirring constantly, until the rice is firm but tender and the center of each kernel is no longer chalk-white, 20 to 25 minutes total. Stir in the crushed garlic, the nutmeg, and salt and pepper to taste. Add additional hot stock if necessary.

Stir in Parmesan cheese to taste, then spoon the risotto into warmed soup plates. Serve at once. Serves 4.

Spaghetti Squash Primavera

This celebration of squash is a delightful substitute for pasta... almost makes me feel less guilty about the pint of heavy cream!

Ingredients
1 medium spaghetti squash (about 3 lbs.)
2 c. heavy cream
1/2 c. vegetable stock
2 cloves garlic, crushed
1/4 tsp. crushed red pepper flakes
1-1/2 c. small broccoli florets
1 small golden zucchini, cut into 1/4-inch matchsticks
1 small green zucchini, cut into 1/4-inch matchsticks
1-1/2 c. fresh or frozen peas, thawed
2 tbsp. unsalted butter
1 medium red bell pepper, julienned
1/2 lb. shiitake mushrooms, stemmed and sliced 1/4-inch thick
1 tbsp. Creole (coarse-grain) mustard
1 c. grated Parmesan cheese (plus more for garnish)
Salt and pepper, freshly ground

Directions
Preheat the oven to 350 degrees. Leaving the spaghetti squash whole, prick the skin all over with a knife. Place on an ungreased baking sheet without any water and bake in the oven for an hour.

NOTE: You can also use a microwave here. Pierce the spaghetti squash with a fork and microwave whole for a few minutes, softening only slightly for cutting purposes. Cut lengthwise with a knife, scoop out squash guts. Place the spaghetti squash flesh-side down in a microwave safe baking dish, in about an inch of water. Cover with a lid or plastic wrap and nuke for six to 10 minutes, depending on the size of the spaghetti squash.

While the spaghetti squash is cooking, in a heavy saucepan over medium heat, combine the cream, stock, garlic and pepper flakes. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, approximately 20 minutes, until thickened. Remove and discard the garlic. Remove the sauce from the heat and cover to keep warm.

While the sauce is thickening, fill a saucepan with water and bring to a boil. Drop the broccoli into the water and boil for one to two minutes. Using a slotted spoon, remove the broccoli, drain well, and add to the sauce. Add the zucchini strips to the same water and boil for 30 seconds. Drain and add to sauce. Add the peas for two to three minutes, drain and add to sauce.

In a skillet over medium-high heat, melt one tablespoon of the butter. Add the bell pepper, and saute for about five minutes, or until tender. Transfer to the sauce. Add the remaining butter to the same pan over medium-high heat. Add the mushrooms and saute approximately 10 minutes, or until browned and tender. Transfer to the sauce.

When the spaghetti sauce is done, let cool slightly and slice in half lengthwise. Scoop out the seeds. USe a fork to scrape the strands into a large, warmed pasta bowl. Separate the strands with the fork. Whisk the mustard and Parmesan into the sauce and reheat gently. Pour the sauce over the spaghetti squash and toss until strands are evenly coated. Season with salt and pepper to taste. Garnish with Parmesan and serve immediately. Serves 4.