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THE GLEANER’S EASTER COOKBOOK 2016

4

SIDES

Ingredients:

For the squash:

1 Butternut Squash

1tbsp olive oil

1tsp ground cinnamon

1

/

2

tsp chili flakes

2 sage leaves

salt and pepper to taste

For the risotto:

2tbsp salted butter

1 yellow onion, diced

1tsp dried basil

1tsp dried parsley

1tsp garlic salt

3 sage leaves

1 clove of garlic, minced

1

1

/

2

cups Risotto rice

1 cup dry white wine

1 large container chicken or vegetable stock (32oz, about 5

cups)

1 cup pumpkin purée

1

/

2

tsp ground cinnamon

1tbsp grated Parmesan cheese

1tbsp heavy cream

salt and pepper to taste

Method:

For the squash:

1. Preheat your oven to 400°F

2. Skin the butternut squash with a potato peeler, or slice off the

skin with a knife.

3. Cut the butternut squash in half and remove all the seeds.

4. Chop the butternut squash into bite size skinless cubes.

Pumpkin Risotto with Butternut Squash