Feeling the end-of-October chills yet? If so, there is one delicious, warming, healthy, and wholesome Halloween dinner that will keep the ghosts away from your house. With a beautiful blend of spices, this Butternut Squash Risotto is guaranteed to be a hit! If you're not carving a pumpkin this year, why not shape a pumpkin on your own plate and get the festivities started!
1 brown onion finely chopped 3 garlic cloves finely chopped 300 g butternut squash half coarsely grated; half cut into small cubes 160 g risotto rice 1 tsp ground cinnamon 1 tsp paprika ½ tsp ground ginger ¼ tsp chilli powder 800 ml vegetable stock 80 g cheddar finely grated 30 g pumpkin seeds vegetable oil salt & pepper
Dissolve your stock cubes/powder in 800ml of boiling water. Keep warm on low heat. Toast your pumpkin seeds in a small frying pan (no need to add any oil) until they start to crack and pop. Set them aside for later. Add oil to a large heavy-based pan. Tip in the onions, add a pinch of salt and fry for 5 minutes until starting to soften. Add the grated butternut squash, chopped garlic, and risotto rice. Mix and fry for a minute or two. Add all the sices and mix well until all rice is covered. Add warm stock, 2 ladles at a time, stirring continuously. Cook until almost fully absorbed before adding more stock. Carry on until you have no stock left. In the meantime, add a tablespoon of oil to a frying pan. Fry the diced butternut squash for approx. 15 minutes, until soft and lightly coloured. When the risotto is done, stir in half of the cheddar. Season to taste and spoon out onto two plates. Top with fried cubes of butternut squash, cheese and toasted pumpkin seeds.