This was a perfect combination of sweet and tangy. The delicata squash has a very sweet flavor that would be too much for me on it's own, but the feta balanced it out well, and added enough tang to keep things interesting. Lately I have been averse to sweet meals that are supposed to be savory. For some reason I have very little taste for sweetness and all I want are heavy, comforting carbs. I have been seen picking dried cherries out of my stuffed squash and just throwing them out. Something my normal self wouldn't ever do. The sweetness of this squash though was perfectly appealing. Subtle, yet rich. I highly recommend this, though please, plan better than I did and do not do this on a 90 degree day. Thank you.
****I made this recipe up so as usual, amounts will probably not be exact.
2 delicata squash
1 tablespoon olive oil
2-3 cups arborio rice
5 cups chicken broth
1 container (about 6 oz) feta cheese
1 onion, chopped
2 cloves of garlic, sliced thinly
pre-heat oven to 375
Halve your squash and remove the seeds. Place cut-side down on a baking sheet and bake for about 30 minutes, or until tender. Set aside.
Heat oil in a dutch oven or other large pan. Cook onion and garlic until tender. Add rice and cook, stirring, about 2 minutes. Add 1/2 cup chicken broth. Simmer and stir frequently until liquid evaporates. Repeat with remaining broth, adding only 1/2 cup at a time, until all liquid is absorbed and rice is tender, with a little bite. When you get down to about 2 cups of broth, put your feta cheese in a baking dish and stick it in the oven. Cook it until it is starting to melt and is slightly bubbly.
Once the rice and feta are cooked, scoop the flesh of the squash into the risotto and add the feta. Stir well, and make sure the feta is smoothed out. You may need to leave the burner on for a few minutes to make sure that the cheese is melted completely. Serve immediately.
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