Cirucs Squash, Sage and Two Cheese Risotto

It’s getting a bit like that, pasta, rice, noodle, soup, repeat. These seem to be the only things that warm up our cold little bodies whilst nourishing and energizing our minds to keep plowing through both the daily winter grind and the whole situation with that corona crisis. If you happen to be nodding your head at every one of these points, don’t worry, know that I’m feeling the exact same and so are many others too.

Instead of fight it, embrace it. This is the time of year to absorb all the warming and comforting foods that are simply too heavy during the hotter summer months. If you worry about keeping fit and healthy, watch your portion size rather than eliminate what will make you survive the cold temperatures. So come with me, let’s make a delicious circus squash risotto flavored with sage and a layering of cheeses.

What is Circus Squash

Circus squash is my name for the carnival squash, but it’s very simply a squash. The name “carnival squash” is derived from it’s ever-changing, multi colored skin that looks a bit like jumble colors. The most beautiful piece of art it is though, with each pumpkin being totally unique to the next. Spots, blobs, greens, browns, yellows, oranges, stripes and bumps, these circus squashes are really a sight to see.

Unfortunately, being one hundred percent honest, although the skin looks beautiful it doesn’t taste that great. You can try baking it to soften the skin, as you would some of the common pumpkin varieties like the Golden Nugget or Queensland Blue, but it doesn’t seem to budge. The skin is one of the main differences between pumpkins and squashes. So if you try to make butternut squash soup as you would pumpkin soup, the skin won’t blend the same.

The skin is thicker and a lot more sturdy which is the exact reason as to why the skin is often avoided. In saying this, slice the squash as you would with the pumpkin and bake it. To remove the skin once baked is much easier than trying to cut the skin off when the squash is whole and raw. Just a little hot tip from me to you.

Here’s one more for you, don’t go chasing a circus squash in your local green grocers, because there is no such thing as a circus squash. It’s a carnival squash… haha. As for the flavor, it is similar to that of the butternut squash. It has fragrances of maple syrup and is nutty, buttery and rather sweet, naturally of course. These flavors are perfect for a savory dish that plays on a beautiful balancing contrast between sweet and earthy.

Nutrition of the Carnival Squash

This type of squash contains high levels of vitamin A and C being also low in calories and carbohydrates. It contains 1 gram of fiber which is roughly 4% of your daily required dose. There is also a small amount of iron and calcium in each serving (100 grams) of the carnival squash.

This may vary however. To give you the most accurate and plausible information, I must also share that with the carnival squash, as to many of the pumpkin and squash varieties, cooking is almost essential as they can’t be eaten raw. This mean oil or butter, salt, pepper or other flavorings maybe used and this can alter the fat/calorie levels, among other things. Not greatly, but it is worthy of mentioning.

Anyway, enjoy this dish. Don’t get caught up on the heaviness of what seems to be every meals. Ration the portions or don’t, and end 2020 slightly heavier than 2019. We all need to relax with this year coming to a close. We have had enough stresses this year and we should allow food to make us happy rather than even more controlled.

xx

Circus Squash, Sage and Two Cheese Risotto

Ingredients

1 small circus squash, sliced

1 medium onion, diced

1/2 leek, halved and sliced

1 tbsp butter

2 garlic cloves, diced

1 1/2 cups Arborio rice

1/2 cup white wine

1.75 L stock

4 whole sage leaves, plus extra for serving (optional)

1/2 cup Swiss aged Gruyere cheese

1/4 cup grated Parmesan cheese

Method

Preheat the oven to 190℃. Line a baking tray with parchment paper. Cut the squash in half and scoop out the seeds. Slice in half moons and scatter the sliced squash on the baking tray. Bake for 15-20 minutes or until the squash is brown and the flesh crumbles when pierced.

Remove from the oven and allow to cook until ok to handle. Remove the flesh from the skin and chop roughly. Set aside.

In a large pot, cook the onion and leek with the butter on high heat. Add the garlic and rice, cooking to coat the rice in the butter mixture for 1 minute. Add the wine and allow to absorb. Add 1 cup of stock at a time, allowing for the rice to absorb between each. Stirring occasionally is essential to avoid sticking.

Add the sage leaves and chopped squash when adding the last cup of stock. Cook until rice is “al-dente” or has a bite to it. Add the cheese and turn off the heat. Mix until cheese has melted evenly throughout.

To serve, place into bowls and top with extra sage and a sprinkle of parmesan cheese.