Beet Risotto Stuffed Squash

Now that fall is here, I've got more squash than I know what to do with, courtesy of my fabulous CSA share from Porter Farms. My kitchen is overflowing with spaghetti squash, butternut squash, and acorn squash. I can't eat it fast enough!

This week when I found out (via Porter Farms' Facebook page) that we'd be getting beets and acorn squash, I immediately came up with a plan of action. I'd come across this recipe for beet risotto on Pinterest, and knew right away that it would be perfect stuffed into a squash. Good news: I was right!

I'm lucky to have a local goat cheese producer here in Western New York. I visited the First Light Farm & Creamery stand at the Elmwood-Bidwell farmers market here in Buffalo this weekend, and decided that the honey-chipotle chevre would be a good match for the recipe. If they hadn't been out of the garlic-thyme, I may have chosen that flavor instead, but this was perfect! Of course if you aren't lucky enough to have fresh, local goat cheese available to you, a good chevre from your grocery store would be fine. And if you prefer to keep the recipe vegan, you can just leave the goat cheese out entirely.

Beet Risotto Stuffed Squash with Honey Chipotle Goat Cheese

Ingredients

• 3 small acorn squash (or other small squash)
• 2 tbsp olive oil
• 3 beets, chopped
• 1 small sweet onion, chopped
• 1 cup arborio rice
• 3 cups vegetable stock
• 1 tbsp balsamic vinegar
• 2 sprigs fresh thyme
• ½ cups chevre goat cheese

Method

Preheat oven to 350 degrees F.
Cut the squash in half and scoop out the seeds and pulp. Place the squash cut side up on a baking sheet, bake about 30 minutes until squash is tender. (You can rub the squash with oil before baking, but I didn't and it turned out fine.)

While the squash is baking -
Heat the olive oil in a large saucepan over medium heat. Add the beets and onion, cook until soft (about 10 minutes.) Add the rice and toss to coat. Add broth and vinegar and bring to a boil.
Reduce heat to simmer, add thyme, and cover.
Simmer, stirring occasionally, until rice is cooked and risotto is creamy (15-20 minutes.)
Season with salt & pepper to taste.

Remove the squash from the oven, stuff with risotto, and sprinkle with the goat cheese.
Enjoy!


Yield: 6 servings


Nutritional Analysis of one squash half stuffed with the risotto including the goat cheese:
Calories per serving: 349 Calories from fat: 102 Total Fat: 11.4g Saturated Fat: 4.8g Cholesterol: 10mg Sodium: 237mg Total Carbohydrates: 56.7g Dietary Fiber: 6.1g Sugars: 5.6g Protein: 9.4g

Vegan Kugel for Yom Kippur

G'mar Hatimah Tovah!

Today is Yom Kippur. It is a day of self-reflection, and the holiest day of the year in Judaism. Though I don't consider myself Jewish, my father was raised Jewish and our family celebrates the High Holidays by having dinner together. My favorite Jewish dish has always been the noodle kugel that my aunt makes on Yom Kippur. I may not be fasting, but I'm still very much looking forward to indulging in that meal tonight! I've experimented with a few vegan versions of noodle kugel and though this one doesn't taste exactly like the real thing, it's pretty good!


Vegan Lokshen Kugel

• 1 pound wide noodles **
• 1/3 cup vegan "butter" such as Earth Balance
• 1 (6 ounce) container of plain nondairy yogurt
• 1 (8 ounce) tub of vegan cream cheese such as Tofutti
• 1 (12 ounce) tub of vegan sour cream such as Tofutti
• 1/4 cup turbinado sugar
• 1 teaspoon vanilla extract
• Pinch of cinnamon

** I've always used the Manischewitz brand of wide egg noodles, but they are of course not vegan. There are some vegan kosher noodles available, such as the Gefen brand. If you can't find them you can certainly use regular old linguine or fettucini.

1. Preheat your oven to 400 F.
2. Grease a 9x12 casserole dish
3. Cook pasta according to package directions, and drain.
4. In a large bowl, toss the hot pasta with the butter, yogurt, sour cream, sugar, cinnamon, and vanilla until combined.
5. Pour noodle mixture into prepared casserole dish.
6. Bake for about 30 minutes. Allow to cool for 10 minutes before serving.

Strawberry Sauce

• 1 pint of fresh strawberries
• 1/3 cup sugar

1. Combine the strawberries with the sugar and simmer until mixture thickens and reduces by about 1/3.
2. Pour the strawberries over the slices of kugel and enjoy!!!

 Yield: 12 servings


Remember, vegan doesn't mean good for you! Here is a nutritional analysis of the kugel without the strawberry sauce.
Calories per serving: 440 Calories from fat: 227 Total Fat: 25.2g Saturated Fat: 8g Cholesterol: 43mg Sodium: 385mg Total Carbohydrates: 44.9g Dietary Fiber: 1.5g Sugars: 10.2g Protein: 7.4g