Dutch Crookneck Squash Risotto

Have you ever heard of a Dutch crookneck squash? Neither had I! Turns out it’s very similar to a traditional butternut squash. That is, if a butternut squash were on steroids!

I love a good kitchen challenge, so when someone recently gave me a squash they couldn’t identify—and had no interest in identifying or cooking—I was happy to take it.

I decided to try it in one of my favorite comfort dishes: traditional butternut squash risotto. A little research confirmed that Dutch crookneck squash could stand in for butternut.

And let me tell you, it worked fabulously!

As with most of my risotto recipes, I like to finish things off with a little butter and freshly grated Parmesan cheese. It adds an extra layer of richness and gives the risotto that wonderfully creamy texture.

Rosemary gets my vote for this dish, though sage would work beautifully too. I added fresh rosemary early in the cooking process, then a little more just before serving. The flavor was fantastic!

Sometimes the best dishes come from ingredients you weren’t even planning to cook with. All it takes is a little curiosity and a willingness to experiment in the kitchen.

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 cups Dutch crookneck squash, peeled, cut into ¼-inch cubes (you can also use butternut squash)
• 2 garlic cloves, finely chopped
• 2 teaspoons minced rosemary (or sage), divided
• 1 cup uncooked Arborio rice
• ½ cup dry white wine
• 4 cups warmed broth (chicken or vegetable)
• 2 tablespoons butter, cut into pieces
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

In a medium pot, heat broth (hot but not boiling), keep warm. In a large pot over medium heat, heat olive oil. Add onions, sauté until soft, about 2-3 minutes

Add squash, stir together and cook for 6-8 minutes until squash softens.

Add the garlic, 1 teaspoon rosemary and rice, mix so all grains are coated, let cook for 3 minutes (it’s ok if grains begin to slightly toast). Add wine, toss to coat all grains.

When the wine has evaporated, add the hot broth one ladle at a time, stirring every 20 seconds or so. Wait until the rice is almost dry before adding the next ladle. Continue for about 20 minutes.

Once all the broth has been added, stir in the butter, the remaining 1 teaspoon of rosemary or sage, and the Parmesan cheese. Cover, remove the pot from the heat, and let sit for one minute. Season to taste with salt and pepper. Serve and enjoy!