Two small papaya pear squash in the veg box this week. We chopped and peeled them both on Saturday, and one is in a bowl in the fridge, with some chopped red onion (because Pete chopped a huge one, and it was way too much).
Boiled the risotto squash for about 12 minutes until it was soft. Drained and reserved the water. Sautéd the onion in some olive oil until it was soft. The squash water was just about exactly a pint, which was handy; remember – 1 pint water, 5 oz risotto rice for two people. I put a goodly pinch of Marigold bouillon there to give it a bit of a boost.
Ladled in stock and rice in instalments, added squash and sage when we were nearly done, added cubed feta at the end. Scoffed.
Then we had a blackberry and apple cobbler. Nom nom nom.