a tale of two textures
I’m slightly in awe of the schizoid nature of pumpkins and butternut squash and how they show their sweet and savoury personas off. Here we also have two states of being: the grated pumpkin becomes creamy with the rice and the roast pumpkin cubes remain firmer and add a caramelised crunch.
In Autumn pumpkins are plentiful and cheap so no excuse not to buy one, cut it in half and slow roast it before deciding what to do with the flesh. This intensifies the flavour plus makes it easier to manage cutting the flesh. The flesh becomes seductively silky when pureed whether in a sweet pumpkin pie (I make mine with crushed coriander seeds and lemon zest) or a warming soup (perhaps a classic with orange version or a Thai inspired lemongrass, coconut and ginger number).
This refreshing bright and light risotto is a celebration of Autumn and the seasons turning and a perfect example of a main course where you just dont notice there is no meat. If you are in a rush you can skip the roast cubed pumpkin addition but it does elevate the dish.
You Are What You Eat
Pumpkin is a Beta Carotene powerhouse. Beta Carotene is a pigment the body converts into vitamin A. It is a powerful antioxidant that has been celebrated for its possible ability to fight cancer. It’s thought to play a role protecting cells, boosting the immune system, and helping to keep the reproductive system healthy. However don’t overdo it – I knew somebody who went on an obsessive carrot based diet and became the colour of a bad spray tan job. Sage and in particular sage tea has been used in folk medicine for centuries. Sage contains the anti inflammatory phenolic acid, also found in Rosemary “rosmarinic acid” and among its many properties is said to enhance memory. I have to say I’ve always found Sage tea a tad strong but being on the weaker end of the short term memory spectrum I probably should drink a cup every morning!
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