Spicy Maple + Curried Squash Risotto

This recipe is adapted from top chef Sara Bradley, who developed it to share with the Taste Buds of Kalamata's Kitchen. Inspired by Kalamatas "Humpty Dumpty Had a Great Fall Squash Risotto" tshirt (that I am obsessed with!) this risotto hits the spot this time of year. It was such a joy to incorporate SKORDO flavors in an already incredible dish. Get your wrists ready, this one requires some constant stirring but it's worth the patience!

Makes 4 servings

  • 1 small butternut squash
  • 2 teaspoons SKORDO Vindaloo Curry Powder
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil
  • 1 cup water
  • 4 tablespoons Runamok Merquen Maple Syrup
  • 1 teaspoon Crushed Red Pepper Flakes
  • 4 cups chicken stock
  • 4 tablespoons butter
  • 1 shallot, or 1 small onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup reserved squash liquid
  • 1/4 cup Parmesan cheese
  • 1/4 cup creme fraiche, or sour cream
  • 1 cup roasted squash
  • 2 sage leaves

Directions

  1. Split the butternut squash in half + score in an X pattern.
  2. Place squash in a baking dish + coat with SKORDO Vindaloo Curry Powder, salt, pepper, and olive oil.
  3. Add water to pan, and wrap tightly with foil. Bake at 350 for 40 minutes. Remove foil, and bake 10-15 more minutes or until tender.
  4. While the squash bakes, combine maple syrup and chili flakes in a bowl and set aside.
  5. Let squash cool at room temperature, then scoop squash from skins + smash with fork. Reserve liquid, discard skins. 
  6. In a medium saucepan, heat stock + keep warm.
  7. In a large pot, heat 2 tablespoons butter and cook shallot on medium heat 3-5 minutes. Add rice, and stir to toast for 2 minutes. 
  8. Add squash liquid, and stir until absorbed.
  9. Turn the heat up to medium high and add stock 1/4 cup at a time, only adding once rice is dry. Stir often for 30 minutes or until al dente. 
  10. When cooked through, remove from heat and spit in cheese, squash, sage, butter, and creme fraiche. 
  11. To enjoy, transfer to bowl and drizzle with maple syrup, then sprinkle more curry powder + serve warm. 

Checkout the other 4 squash risotto recipes created by various chefs Kalamata admires here.

 

 

October 31, 2021 — Team Skordo

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