I love squash, and am always looking for new ways to use it. Last night I made a quick curried squash risotto. When planning the menu for the week I found a risotto receipe and used that as the base idea. I sauteed squash, garlic and onions in butter and olive oil.
While that was cooking I made the risotto using a combination of vegetable and chicken stock, I had leftovers in the fridge. Just before the risotto was finished I added some ginger, golden raisins and sliced almonds. When the squash was soft I combined everything and served it with some leftover chicken and bread, I had french bread, naan would have been much better, but naan is always the best.
It was a good receipe, but a little coconut milk would have been a nice addition to the squash. Definitely a receipe to keep in mind for a quick weeknight meal. I used carnival squash, but any type of winter squash would work.