Microwave Risotto With Winter Squash Maple Syrup And Sage Food

MICROWAVE BUTTERNUT SQUASH RISOTTO

Steps:

• Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.
• Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

MICROWAVE RISOTTO WITH WINTER SQUASH, MAPLE SYRUP AND SAGE

Steps:

• In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper. Cover tightly; microwave on High about 3 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.
• In 4-cup microwavable measuring cup, place broth and water. Microwave uncovered 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly; microwave on High 5 minutes or until mixture is boiling.
• Stir mixture; stir in squash. Cover tightly; microwave on Medium (50%) 12 minutes. Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
• Stir in maple syrup. Top with cheese and sage. Serve immediately.

BASIC MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
• Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
• Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
• Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

MICROWAVE SQUASH

Steps:

• To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash.

MICROWAVE " ALMOST" MAPLE SYRUP SUBSTITUTE

Steps:

• Combine all ingredients in a large microwave-safe (use a minimum 2-quart) cup or bowl.
• Microwave on high until mixture starts to boil.
• Boil about 6-7 minutes (stirring twice).
• Pour into sterilized syrup bottles.
• Store in the fridge, this lasts forever.
• **NOTE** to thin out you can heat in the microwave.

WINTER SQUASH BAKED WITH MAPLE SYRUP

Steps:

• Preheat the oven to 400 degrees.
• Wash the squash.
• Cut the squash in half from top to bottom.
• Remove the seeds (these are great cleaned up and roasted).
• Sprinke with salt and pepper (you really need very little of both).
• Place cut side down on a baking dish.
• Bake for 50 minutes or until the squash is easily pierced with a fork.
• Turn the squash cut side up and poke the cut side several times with a fork.
• Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half.
• Return to the oven and cook for 5 minutes.
• Serve warm and enjoy!

MAPLE BUTTERNUT SQUASH WITH SAGE BUTTER

Steps:

• Preheat oven to 400F.
• Place rack in lower third of oven.
• On large baking sheet with sides, arrange squash in even layer.
• Season with salt and pepper.
• Drizzle syrup over squash.
• Cover tightly with aluminum foil.
• Bake for 30 to 45 minutes or until squash is tender.
• Uncover and bake for 30 minutes longer or until juices have cooked away.
• Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
• Leave squash in chunks or mash into coarse puree.
• In small saucepan, melt butter over medium-high heat.
• Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
• Add sage and remove from heat.
• Pour sage butter over mashed squash.

ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM

Steps:

• Preheat the oven to 350°F
• In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
• Season with salt and pepper.
• Spread the squash out on a large rimmed nonstick baking sheet.
• Add the acorn and delicata squash to the large bowl.
• Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
• Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
• Arrange the squash on a large platter and drizzle with the maple syrup.
• Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
• Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
• Strain the cream into a heatproof cup.
• Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
• Serve & enjoy!