Share This RecipeUse the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Hubbard Squash Risotto with Parmesan Cheese
The Hubbard Squash is a dense, tear-shaped winter squash that comes in several varieties: green (true), golden, blue and baby blue and weighs from 5 to 50 pounds. Its flesh is bright yellow-orange and mildly sweet. The Hubbard Squash is best when baked or boiled and when partnered with butter, herbs and spices or brown sugar to enhance its flavor. The origin of the Hubbard squash is uncertain. The facts relative to its cultivation are simply that a specimen was brought into the town of Marblehead, Massachusetts. The seeds from which were planted in the garden of an unknown lady. A specimen from this yield was given to Captain Knott Martin, a seed trader of this town, who raised it for family use for a few years then brought the seed to the attention of a local resident Mrs. Elizabeth Hubbard who obtained the seeds from Capt. Martin, grew the squash and popularized its use. As a result, the name became synonymous with Mrs. Hubbard.
Write a review
- 1 Hubbard Squash (about 1 1/2 lbs.)
- 3 Tbsp. Olive Oil, divided
- 1 Onion (about 1 cup)
- 2-3 cloves Garlic
- 1 tsp. Oregano, dry
- 1/3 cup Dry White Wine
- 2 cups Chicken or Vegetable Stock
- 1 cup Arborio Rice
- To Taste - Salt & Pepper
- 1/2 cup Parmesan Cheese, grated
- Peel, seed and dice squash into ½ inch cubes (should have about 3 cups).
- Dice onion, mince garlic.
- In a large skillet, heat 2 tablespoons oil. When hot, add squash cubes in a single layer and cook, stirring occasionally until tender. Salt and pepper lightly.
- Heat stock and water in a small container and keep warm (microwave works well for this).
- In a saucepan, heat 1 tablespoon oil and cook onion, garlic and oregano over low heat for 5 minutes, adjusting heat as necessary so garlic doesn’t burn.
- Add rice, stirring to coat well with oil.
- Raise heat to medium, add wine and stir until absorbed, 3-4 minutes.
- Begin adding warm stock, about ½ cup at a time, stirring with each addition until liquid is nearly all absorbed before adding more.
- Continue until rice is tender (stock should be used up or nearly so).
- Add salt and pepper to taste.
- Stir in squash cubes.
- Serve immediately with Parmesan Cheese sprinkled over the top.
Nino Salvaggio http://www.ninosalvaggio.com/