Barefoot Bloggers - Pumpkin Risotto

A bit late...but here it is! The recipe was Butternut Squash Risotto, I did not have buttenut spuash and so I made a few changes. Pumpkin Risotto is what it turned out to be. It took a bit of time to prepare, did I love it?? It was okay, but not sure I would make it again. I enjoyed trying something new.

Pumpkin Risotto

1 small pumpkin, peeled, seeded and cut into 3/4" chunks

2 T. oilve oil

salt and pepper

6 c. chicken stock

6 T. butter

2 ounces bacon, diced

1/2 c. onion, minced

1 1/2 c. arborio rice

1 c. parmesan cheese

Preheat oven to 400 degrees. Mix pumpkin chunks with oil, salt and pepper. Pour onto a foil lined baking sheet and bake until tender, for about 25-30 minutes. Set aside. Meanwhile, heat the chicken broth. In a heavy pan, add butter, saute bacon and onion until clear but not dark. Add rice and mix to coat with oil. Add 2 c. of broth, simmer until liquid is absorbed. Repeat, until rice is cooked al dente, about 30 minutes total. Remove from heat and stir in pumpkin chunks and cheese. Mix well and serve.

Grandma Elma's Squash Casserole

Did I mention that I love zucchini? And it a good thing because it is that time of year in our garden. I really do wait for zucchini season to begin. We have it for breakfast, lunch, and dinner. Often time in our desserts too. That will be another post. The Farmer's grandma is a wonderful lady and a fantastic gardener. This is her recipe with my own twist. A recipe that the whole immediate and extended family makes and enjoys.



Grandma Elma's Squash Casserole
3-4 medium zucchini, roughly chopped
2-3 large carrots, roughly chopped
1 med. onion, finely diced
2 T. butter
1-2 cloves of garlic, minced
1 c. water
1 can cream of mushroom soup
1 c. sour cream
2 c. dry stuffing mix, browned in 1 T. butter
1 1/2 c. cheese
1 T. chicken boullion (caldo de pollo in Mexico)
salt and pepper

Preheat oven to 350 degrees. In a stock pot, sautee onion and garlic in butter. Add diced squash, carrots, water and chicken boullion. Bring to a boil and cook for 5-8 minutes, vegetables should be soft but not over cooked. When vegetables are done, drain off liquid and pour into a large bowl. Add soup, sour cream and salt and pepper to taste. Mix well and pour half of mixture into a greased 9 x 13 pan. Top with half of browned stuffing mixture and half of cheese. (Any cheese is good. Sometimes I use mozarella, sometimes cheddar. This particular time I used a combination of parmesan cheese and mozarella cheese). Repeat with remaining squash mixture, stuffing and cheese. Bake for 20-30 minutes, or until it begins to bubble. This is a summer staple in our home, and a great way to link generations through food.