Epimeles

the Pence family cookbook

Recipes Tagged with “Squash”

Calabacita

Side Dish Mexican Pence Squash Zucchini

Ingredients

  • 2 tbsp. butter
  • 1 med onion
  • 2 zucchini
  • 2 yellow squash
  • 1 small can of lima beans
  • 1 small can of corn kernels
  • 1 small can mild green chile

Preparation

Melt butter and cook zucchini, squash, and onion until softened. Add limas, corn, and green chile and cook until heated. Serve.


Smoky Butternut and Bacon Risotto with Fresh Ginger

Side Dish Squash Untested

Ingredients

  • 3 thick slices applewood smoked bacon, cut crosswise into matchstick-size strips
  • 1 large sweet onion, diced
  • 1/2 small butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes
  • 4 cloves garlic, finely chopped or crushed
  • 1 teaspoon minced ginger root
  • 5 cups chicken broth or stock
  • 1/2 cup dry white wine or broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups arborio rice
  • 2 cups shredded roasted duck, chicken or turkey, optional
  • 1/2 cup finely grated aged cheese, such as manchego, smoked aged gouda, Parmesan
  • 2 tablespoons chopped fresh chives or parsley or a combination

Preparation

1. Place bacon in a Dutch oven; cook until the fat is rendered and the strips are crisp, 7 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Add the onion and squash to the bacon fat; cook, stirring often, until tender, about 8 minutes. Stir in the garlic and ginger; cook 1 minute.

2. Meanwhile, heat the broth, wine, salt and pepper in a saucepan to a simmer. Stir rice into squash mixture; cook, stirring, over medium heat to coat the grains of rice with the fat, 1 minute. Stir in 2 cups of the broth mixture; cook over medium-high heat until the broth comes to a simmer. Reduce heat to keep the broth at a gentle simmer. Cook, stirring often, until most of the liquid has been absorbed, about 8 minutes. Add another 1/2 cup of the broth. Simmer gently, stirring until it is absorbed, 5 minutes. Continue simmering and adding broth, 1/2 cup at a time, until the rice is just tender but not hard in the interior, 12-15 minutes.

3. Stir in the shredded duck or chicken, cheese and chives. Serve in wide bowls; sprinkle each serving with the bacon and more cheese, if desired.

Source: Chicago Tribune