Let me introduce you to the Cushaw Squash, pictured on the right. Thanks to the generosity of our wonderful new co-worker Cindy, several of us came home with one of these big beauties. What we were told is the cushaw is a wonderful alternative to pumpkin and is often used in pies. Never passing on free home grown produce, I picked the biggest one from the bushel that I could carry. And then I found it a place in one of my pantry baskets to sit tight until a recipe inspiration came to me. And so it sat….making friends and small talk with it’s cousin spaghetti, flirting a little with butternut while bragging about her superior sweetness, all the while keeping a watchful eye on the young acorns.
The beautiful thing about most of the hard squashes is they will wait patiently. Cushaw, I’m happy to say, after a long 6+ week wait, today is your day. You have our new friends at Oli+Ve to thank for keeping you out of a pie. Instead we’re going to get a little adventurous and feature you in Lemony Thyme Orzotto.
Prepare squash for roasting by cutting the neck off and then cutting the bulb in half. Scoop out the seeds, then cut into 10-12 smaller wedges.
Drizzle liberally with Eureka Lemon Olive Oil and sprinkle with sea salt. Bake at 400 degrees for 35 – 40 minutes until fork tender, turning pieces occasionally.
While the cushaw roasts, in a heavy saucepan saute diced onion in Eureka Lemon Olive Oil until translucent. Add orzo and lemony thyme sprigs, toast for a couple minutes, stirring occasionally. Stir in white wine and cook until liquid is absorbed. Then add chicken or vegetable stock one cup at a time and simmer covered until each cup is almost absorbed before adding the next, stirring occasionally. When the orzo is tender, remove the thyme sprigs and remove from heat.
Fold in roasted cushaw squash, Parmesan cheese, heavy cream, and lemon zest. Season with salt & pepper to taste. Drizzle with Eureka Lemon Olive Oil and sprinkle with lemony thyme leaves.
- 2 cups roasted Cushaw Squash
- 2-3 Tbl. Eureka Lemon Olive Oil
- 1 med. onion, diced
- 1½ cups orzo
- 2-3 lemony thyme sprigs
- ½ cup dry white wine
- 3 cups chicken or vegetable broth
- ½ cup Parmesan cheese, grated
- ¼ cup heavy cream
- lemon zest
- sea salt & fresh cracked pepper
- drizzle Eureka Olive Oil
- Preheat oven to 400 degrees.
- Cut squash into 10-12 wedges and drizzle with olive oil.
- Roast for 35 - 40 minutes until fork tender, turning occasionally.
- Cool and remove squash flesh.
- In a heavy saucepan saute diced onion in olive oil over med-high heat until translucent.
- Stir in room temperature white wine and cook until liquid is absorbed.
- Add orzo and lemony thyme sprigs, toast for a couple minutes, stirring occasionally.
- Reduce heat to low.
- Then add chicken or vegetable stock one cup at a time.
- Simmer covered until each cup is almost absorbed before adding the next, stirring occasionally. When liquid has absorbed and orzo is tender, remove thyme sprigs and remove from heat.
- Fold in roasted cushaw squash, Parmesan cheese, heavy cream, and lemon zest.
- Season with salt & pepper to taste.
- Finish with drizzle of Oli+Ve Eureka Lemon Oil & sprinkle of lemony thyme leaves.
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