• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Onion Squash and Blue Cheese Risotto

November 16, 2011 By All That I'm Eating 18 Comments

What is it about a squash that makes you warm from the inside out as you enjoy its beautiful sweet flesh. It could be the bright orange colour, a welcome sight amidst all the greens and browns of autumn. It could be the way it goes with pretty much everything: it can be soup, stew, curry, pudding; the list is endless, although I’ve not heard of anyone making squash gin or squash vodka. I had heard that the onion squash was the nicest of all the squashes as it has the most flavour. For me I think it is the sweetest and brightest of the lot.
squash and cheese ingredients
I find that a butternut squash is a bit too much squash for two no matter how big a fan you are of this bulbous vegetable but the onion squash is just right. I made a beeline straight for it when I saw it poking out of the box at the farmers’ market. I also couldn’t resist some of the gooiest, creamiest most sumptuous of blue cheeses. These two would pair up in a heavenly autumnal risotto.
local blue cheese

Method

This recipe serves two people:
When I make risotto I cannot stand a meagre portion. What’s the point? I want mountains of rice and so I normally go for 250g rice for two people.
First of all cut the squash into wedges which I have to say is easier to manage than a butternut squash simply because it is smaller. Put the wedges on a roasting tray, bit of olive oil, salt and pepper and as many cloves of garlic as you can spare. This roasts away merrily in the oven while you crack on with the rest of the risotto.
Get some chicken or vegetable stock on the hob to warm up for later. Chop an onion and a clove of garlic and fry gently in olive oil for 10-15 minutes until soft then add in the rice. Fry over a high heat so the rice can absorb some of the oil; have some on standby in case the rice starts to catch.
Chuck in a glass of white wine and let it reduce. Add a ladleful of stock at a time and stir into the rice. Keep going until the rice is cooked but still has a little bite. I find it can take anywhere between 500-800ml stock.
onion squash and blue cheese risotto
When the rice is done, turn the heat off and put the lid on. Strip the squash from the skin and mix it into the risotto. Add a good knob of butter and crumble in as much blue cheese as you like. I have to admit I used the whole wedge; some to melt through the risotto and some for the top.
Having the squash and blue cheese within the risotto gives it a nice background of sweet and savoury but when you sink your teeth through a chunk of squash or a lump of cheese it’s smack you in the face flavour. The squash turns the risotto a glorious yellow colour which couldn’t fail to cheer you up even after the most miserable, rainy autumn day. Sat down with a plate of food the colour of a canary with bold flavours and exciting textures; this one’s a keeper.

Other posts you might like

  • Wild Garlic Gnocchi served with wild garlic flowers
    Wild Garlic Gnocchi with Mozzarella and Wild Garlic Oil
  • Beetroot and Goat's Cheese Risotto
    Beetroot and Goat's Cheese Risotto
  • Chicken, Olive and Artichoke Stew
    Chicken, Olive and Artichoke Stew with Risotto

Filed Under: Autumn, Cheese, Dairy & Eggs, Dinner, Garlic, November, Onion, Recipes By Month, Risotto, Seasons, Squash, Vegetables, Vegetarian Tagged With: Cheese, dinner, recipe

« Restaurants – how many visits does it take?
Sloe and Hedgerow Gin: The Taste Test »

Comments

  1. Matthew says

    November 16, 2011 at 22:38

    Mmmm… must seek out onion squash. I had onion squash soup at a cafe the other day and misread it as onion-and-squash soup.

    Tip! I read a risotto recipe once that used a glass of dry vermouth (e.g. Noilly Prat) instead of wine. I’ve used that ever since.

    Reply
  2. the food dude says

    November 16, 2011 at 23:53

    The squash and blue cheese seem to be a flavorful combination, great recipe!

    Reply
  3. Kimberly (Unrivaledkitch) says

    November 17, 2011 at 08:36

    wonderful! thanks for sharing

    Reply
  4. Elly McCausland says

    November 17, 2011 at 11:20

    This looks lovely – I’m a big fan of squash and cheese risotto, though I normally use goat’s cheese. Adding a bit of crispy bacon at the end is delicious too. I’m impressed you can manage 125g of rice per person though! I normally use 80g and I have a HUGE appetite…!

    Reply
  5. Karen S Booth says

    November 17, 2011 at 23:00

    A perfect marriage of textures and flavours, c’est parfait!

    Reply
  6. Eating Deliciously says

    November 18, 2011 at 13:29

    I need to find onion squash so I can make this lovely risotto. Delicious!

    Reply
  7. Grubarazzi says

    November 18, 2011 at 15:04

    Wonderful! Really lovely dish.

    Reply
  8. Val says

    November 20, 2011 at 14:13

    Autumn on a plate. Love the blue cheese squash combo. Must look out for some onion squash.

    Reply
  9. Anne says

    November 20, 2011 at 21:29

    Am drooling, really in love with your risotto!

    Will have to seek out an onion squash, agree some of them are a bit to big especially as its only little old me to cook for!

    Reply
  10. alicecantcook.com says

    November 22, 2011 at 15:24

    Basically anything that uses blue cheese is good for me. And I adore risotto so this sounds amazing… x

    Reply
  11. Professor Vegetable says

    November 25, 2011 at 06:55

    This is such a great recipe. I don’t see a lot of recipes for risotto. I’m glad to see one. Plus, it’s using seasonal ingredients!!!

    Reply
  12. Free Spirit Eater says

    November 27, 2011 at 00:16

    I’m a sucker for risotto, great recipe! Love the combination of flavors, they complement one another well. Enjoy the rest of your weekend =]

    Reply
  13. Pennie says

    January 29, 2012 at 23:21

    This looks absolutely delicious! Haven’t heard of onion squash here in the states, but I’ll be sure to look for it now. Great juxtaposition of flavors: the sweet squash, bite of the blue…

    Reply
  14. Julie says

    October 6, 2012 at 16:16

    I absolutely love this recipe! Perfect for a cold autumn day <3

    Reply
  15. kimberly says

    October 19, 2012 at 03:05

    omg this sounds INCREDIBLE. i set out to try another ‘onion squash risotto’ recipe but can’t find the onion squash where i live so i’m improvising. but this combo with the blue cheese sounds absolutely divine. i’ll give that a go next time around, whenever it manages to cool off enough in these parts (so. california)

    Reply
  16. Kimberly says

    October 19, 2012 at 03:07

    can you recommend a substitute for the onion squash? i’m trying something called a red curry squash (which i think is called that b/c of its color). i’m guessing this recipe would do well with any mildly sweet squash to play off the salty blue cheese. but if you can suggest an alternative to onion squash, that would be great! thx!

    Reply
  17. All That I'm Eating says

    October 19, 2012 at 10:04

    Hi Kimberly, thanks for your comment. Any squash would work really!

    Reply
  18. Anonymous says

    November 7, 2012 at 19:23

    As much garlic as I can spare?…. I work on a garlic farm…. 😉

    Delicious!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Any information added when you comment will be handled according to this Privacy Policy.

Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Contact Me

Your name
Your email
Enter your message
Enter below security code

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications

Recent Tweets

  • Error: Invalid or expired token.

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT