epicurious.com
Creamy Squash Risotto With Toasted Pepitas
21 ratings
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.
Ingredients
Ingredients
• 2 large butternut squash (about 4 1/2 lb. total)
• 1/4 cup extra-virgin olive oil
• 1 Tbsp. white miso
• 1 tsp. smoked paprika
• 1/2 tsp. kosher salt
• 1/3 cup plus 2 Tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 1/2 tsp. (or more) kosher salt, divided
• 2 cups arborio rice
• 1 cup dry white wine or hard or sweet cider
• 3/4 cup raw pumpkin seeds (pepitas)
• 2 tsp. smoked paprika
• 1/4 tsp. crushed red pepper flakes
• 2 tsp. finely grated orange zest
• 1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)
• Orange wedges (for serving)