22/10/2024
We’re digging one of our absolute faves out of the recipe vaults to help ring in squash season! 🎃
This is the perfect pot for a crisp autumnal week, and a great way to use the flesh of pumpkins carved for the upcoming Halloween celebrations!
18,000 tonnes of Pumpkins go to landfill post Halloween. But there’s no need to waste these wholesome seasonal beauties.
You can use any kind of pumpkin or squash in this recipe, but if you’re not turning it into a lantern consider the tastier varieties such as Crown Prince, Butternut Squash, Delica or Japanese Kabocha Squash.
This recipe is based on one from a cookbook published by Phaidon from years back called Vegetables from an Italian garden and it BANGS.
Still delicious when made Vegan, just sub the regular milk for any unsweetened plant milk and the Parmesan for nutritional yeast.
Makes around 6 portions
500ml whole milk (or unsweetened plant milk)
2 litres water
1 kg pumpkin, peeled, deseeded and diced (or just scooped if you’re carving)
1 x tin borlotti beans
4-5 mint leaves, chopped
100g risotto rice
50g Parmesan (or 2tbsp nutritional yeast)
1. Pour the milk and 2 litres of water into a large pan and add the diced pumpkin.
2. Bring to boil, reduce heat, cover and simmer for an hour.
3. Add tinned borlotti beans. Season with salt and pepper.
4. Mash the pumpkin and beans roughly by hand with masher.
5. Add the risotto rice and simmer for 15-20 mins, until tender.
6. Add Parmesan (or nutritional yeast), remove from heat and serve.
Hope you all have a great week and stay tucked up all cosy somewhere!
Link in bio for the recipe 🔗
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