Risotto with Four Vegetables

This is one of the prettiest Italian risottos, especially when made with acorn squash. Recipe serves 3-4.

Ingredients:

1 cup shelled fresh peas
1 cup green beans, cut into short lengths
2 tablespoons olive oil
3 ounces (90 g) butter
1 acorn squash, skin and seeds removed, flesh cut into matchsticks
1 onion, finely chopped
1 1/2 cups risotto rice
1/2 cup Italian dry white vermouth
4 cups boiling chicken stock
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Bring a saucepan of lightly salted water to the boil, add the peas and beans and cook for 2-3 minutes, until the vegetables are just tender. Drain, refresh under cold running water, drain again and set aside.
2. Heat the oil with 1 ounce (30 g) of the butter in a medium saucepan until foaming. Add the squash and cook gently for 2-3 minutes or until just softened. Remove with a slotted spoon and set aside. Add the onion to the pan and cook gently for about 3 minutes, stirring frequently, until softened.
3. Stir in the rice until the grains start to swell and burst, then add the vermouth. Stir until the vermouth stops sizzling and most of it has been absorbed by the rice, then add a few large spoonfuls of the stock, with salt and pepper to taste. Stir over a low heat until the stock has been absorbed.
4. Gradually add the remaining stock, a few spoonfuls at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time.
5. After about 20 minutes, when all the stock has been absorbed and the rice is cooked and creamy but still has a "bite", gently stir in the vegetables, the remaining butter and about half the grated Parmesan. Heat through, then taste for seasoning and serve with the remaining grated Parmesan cheese served separately.

Variations: Shelled broad beans can be used instead of the peas, and asparagus tips instead of the green beans. Use zucchini if acorn squash is not available.

Pumpkin Scones

Butternut pumpkin (squash) adds color and moistness to this easy but classic country recipe. Recipe makes 12.

Ingredients:

1 cup cooked Butternut pumpkin (squash), cooled and drained
2 cups self-rising (raising) flour
1/2 teaspoon salt
1 ounce (30 g) butter, chilled and thinly sliced
1/4 cup caster sugar
1 large egg, lightly beaten
Milk or 1 egg yolk beaten with 4 teaspoons milk, to glaze
Butter, to serve

Method:

1. Preheat the oven to 500 degrees F (250 degrees C). Grease a 8 or 9 inch (20 or 23 cm) sandwich cake tin with melted butter.
2. Mash the pumpkin in a bowl with a fork and drain off any excess liquid.
3. Sift the flour and salt into a mixing bowl. Add the butter and rub in lightly with fingertips until fine breadcrumbs form. Stir in the sugar with a round-bladed knife. Add the pumpkin and egg and mix to form a dough.
4. Turn the dough out onto a lightly floured surface. Knead very lightly until smooth. Pat out or roll out to 1 inch (2.5 cm) thick. Cut into at least 12 rounds with a 2 inch (5 cm) scone cutter. Place in the prepared tin, 9 around the edge, 3 in the middle. Brush with milk or egg yolk and milk.
5. Bake for 10-15 minutes, or until golden and cooked. Stand tin on a rack to cool for a few minutes, then turn scones out and cover with a tea towel for about 5 minutes, before serving warm and buttered.

Tip: It is important to have a light, quick movement to make scones. Knead the dough very lightly to compress it and make it smooth enough to pat or roll out. Dip the cutter in flour if the dough sticks.

Spicy Spaghetti Squash

Simply boiled or steamed squash tends to be rather bland. However, the addition of spices to this easy dish make it a very flavorsome vegetable side. Recipe serves 4.

Ingredients:

1 pound (500 g) spaghetti squash
2 medium carrots
2 tablespoons vegetable oil
1 onion, finely diced
2 teaspoons (prepared) freshly crushed garlic
1/2 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons finely chopped chili
Salt and pepper

Method:

1. Cook squash in boiling water until tender. Drain and when cool scoop flesh out with a fork. It should be like spaghetti stands. Slice carrots in fine strips.
2. Heat the oil in a fry pan. Add garlic and chilies and cook for 30 seconds. Add onion, coriander and cumin. Cook until onion is tender, stirring frequently.
3. Add carrot and reduce heat and cook until tender. Add spaghetti squash, mixing well until warmed through. Serve hot with rice.