Squash your weekend at the 14th and U Street and Dupont Farmers’ Markets. (Alejandra Owens).
Saturdays: 14 and U Farmers’ Market 9 am to 1 pm. Sundays: Dupont Farmers’s Market 8:30 am to 1 pm.
From Ashley Lusk. Check out Ashley’s blog Metropoetrylis and find her on Twitter at @arlusk. You can email her at email@example.com.
You think you’re not a fan of squash, that’s just because you haven’t cooked it the right way yet. If you were at last week’s Dupont Farmer’s Market, the Zaytinya Chefs certainly changed your mind with their smooth and savory butternut squash hummus. And that’s a good thing since the farmer’s markets will be full of opportunity for you to test a new squash recipe or two this week.
At the 14th and U Street Market, Kuhn will have a variety of European, American and Asian squash, and during the last half hour of the market they’ll offer all pumpkins and winter squash for half off.
If you’re in a rush, stop by Copper Pot for their pumpkin ravioli, or grab a savory Roasted Butternut Squash with Caramelized Onion, Thyme and Blue Cheese tart from Whisked — dinner will be a breeze.
Finally, Justin Bitner from Bar Pilar will show a demonstration from 11 am to noon the Dupont Farmer’s Market — if you’re lucky he’s showing off squash, too.
Our Borderstan friends over at the Bitten Word have prepared this autumnal squash dish and they give it a solid thumbs up — just one more reason to give squash a second chance.
Risotto with Butternut Squash and Sage
Bon Appétit (October 2008)
- 3 tablespoons unsalted butter
- 4 cups 1/2- to 3/4-inch cubes peeled and seeded butternut squash (from 2 lb squash)
- 1.5 teaspoon golden brown sugar
- Salt and pepper
- 3 cups low-salt chicken broth [you’ll probably need more of these broths]
- 3 cups beef broth
- 1 1/2 tablespoons olive oil
- 3 slices bacon, cut into 1/2 inch pieces
- 3/4 cup chopped shallots (about 5 large)
- 3/4 teaspoon finely chopped fresh sage
- 1/2 teaspoon finely chopped fresh thyme
- 2 cups arborio rice
- 1/3 cup dry Riesling [just use whatever white you’ve got on hand and be done with it, probably double this, too]
- 2 tablespoons chopped fresh Italian parsley
- Freshly grated Parmesan cheese
Melt butter in large nonstick skillet over medium heat. Add squash. Sprinkle with sugar, then salt and pepper. Sauté 6 minutes. Cover; cook until almost tender, stirring often, about 5 minutes. Uncover; sauté until browned but still holding shape, about 8 minutes. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
Combine chicken broth and beef broth in large saucepan an bring to simmer; cover and set aside to keep warm. Heat oil in large pot over medium heat. Add bacon; sauté until beginning to brown. Add shallots. Sauté until soft, about 4 minutes. Mix in sage and thyme; stir 1 minute. Add rice; sauté until kernels are white with translucent edges, about 4 minutes.
Add wine; stir until wine evaporates, about 1 minute. Add 1 cup warm broth; simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes. Add 1 cup broth; simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes. Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes. Season with salt and pepper.
Mix in parsley and squash. Cook until squash is heated, about 1 minute. Transfer risotto to large shallow bowl. Serve, passing cheese separately.