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by Sarah Steimer

Butter-nutty squash soup

Great name, right? It comes from the nutty flavor that tahini adds to the soup. Sure, sesame seeds aren’t nuts, but they have an amazing earthy, nutty flavor that need not be reserved just for hummus.

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by Sarah Steimer

This was my first attempt at risotto - the trick is to keep stirring constantly and insist to everyone that it's going to be really great.

  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh sage, plus 6 small leaves
  • 1 pound (2 cups) squash, cut into 1/2-inch cubes – I went with an acorn squash
  • 1 cup plus 3 tablespoons risotto rice, such as arborio
  • 5 tablespoons finely grated Parmesan
  • 1/2 cup tangy blue cheese, such as Gorgonzola, broken into hazelnut-size pieces

Bring the stock to the boil in a pot and keep hot over a low heat. Heat the oil and half the butter in another pan. Add the onion and garlic, cooking over medium heat until soft, but not brown. Add the sage and squash, then sauté for 1 minute.

Add the rice and stir until all the grains are coated in oil and butter. Add a ladleful of hot stock and stir until all the stock has been absorbed before adding another. Continue like this until all the stock has been used, stirring constantly, until the rice is creamy and tender but still has a little bite.

Stir in the Parmesan, blue cheese and the rest of the butter. Season with salt and pepper. Finely shred the 6 sage leaves and stir most of them in. Spoon onto warm plates and serve scattered with the remaining sage.

Serves four.

Recipe adapted from: Delicious Magazine

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