Sweet Potato & Butternut Squash “Risotto”
Ingredients
1/2 cup (125 mL) butter1 lb (500 g) butternut squash, peeled and diced small
1 lb (500 g) sweet potato, peeled and diced small
2 cloves garlic, minced
1 tbsp (15 mL) red curry paste
1 tsp (5 mL) cumin
1 tbsp (15 mL) grated ginger
3 cups (750 mL) vegetable stock or water
1/4 cup (50 mL) chopped cilantro (plus some for garnish)
1/4 cup (50 mL) dried apricots, diced (soak in water for 10-15 minutes first)
1/2 cup (125 mL) mascarpone cheese
Salt and pepper to taste
1/4 cup (50 mL) slivered almonds, toasted
Directions
Makes 15-20 servings.
In a medium saucepan, melt butter. Add squash and sweet potato and cook for 2-3 minutes. Add garlic and onion and cook for 2 more minutes. Add curry paste, cumin and ginger; cook a few more minutes.
Slowly add a ladle of warm stock, and continue to stir the vegetables until the liquid has been absorbed. Add more stock, one ladle at a time, and continue stirring vegetables until all liquid has been used and vegetables begin to feel tender (you may need more or less stock, depending on how the vegetables feel).
When vegetables are tender and creamy (they will have released their own starches) fold in cilantro, apricots and mascarpone. Stir to incorporate. Taste for seasoning—this dish will need salt, but taste for pepper because of the curry paste.
Serve in small serving vessels (wonton spoons or small ramekins); top with almonds and a bit of cilantro.