LAST DAY GOURDS

 

Butternut  

You can eat this shapely gourd with the rind if you cook it well, or you can peel it off before cooking. 

Looks Like: Smooth yellowish or tan rind with bright orange flesh 

Tastes Like: Sweet, nutty (not buttery, despite the name) 

Nutrition Highlight: You’ll get 48% of your DV of vitamin C plus about 15% the DV of potassium. High in fiber, too. 

Recipe Idea: Butternut Squash and Sage Risotto 

This recipe is gluten-free, dairy-free (with butter substitute), vegetarian, and can be made vegan with substitutes. 

Ingredients 

2 teaspoons olive oil 

2-3 shallots, minced (can substitute in medium onion, chopped)  

1/4 teaspoon ground pepper 

1-2 garlic cloves, minced 

1 teaspoon sea or kosher salt 

1 large butternut squash, peeled, seeded, chopped into 1/2-inch pieces (about 2-3 cups)  

1/4 cup dry white wine or sherry (optional) 

1 cup rice 

3 ½ – 4 cups gluten-free chicken or vegetable broth, heated to just boiling  

2 tablespoons unsalted butter or butter substitute 

1 tablespoon chopped fresh sage (if you don’t have fresh sage, add teaspoon of dried sage in step 1 with the shallots – or if you don’t have sage handy, thyme would be a great substitute.) 

Instructions 

1. Heat oil in a large pot over medium heat. Sauté the shallots or onion with pepper until soft and golden. Add garlic and salt and stir for 1 minute.
2. Add chopped squash and cook until squash begins to soften. 
3. Add the cooking wine and cook until it is evaporated, 1-2 minutes. Add rice and cook for a few minutes, stirring. Rice should turn translucent. 
4. Begin to add hot broth, 1 cup at first. Stir every 2-3 minutes and add more broth after the last addition has been absorbed, about½ to 1 cup at a time. Make sure rice is simmering but not boiling. Check after about 18 minutes or when the rice looks cooked. Taste rice. It should be slightly firm and not mushy. If you need more liquid and don’t have broth, add hot water. You may need some liquid at the end to loosen the risotto before serving. 
5. Add butter or butter substitute right before serving to add extra creaminess. Add chopped sage. Serve immediately. 

  

As you can see, there are so many ways to eat gourds and so many reasons why they’re a wonderful complement to any meal.