11/10/2022
Kasha Risotto | row 7 koginut squash, confit mushrooms, tamarind
Via :
Sliding into fall with this roasty buckwheat groat “risotto”, featuring a mix of wild mushroom varieties from 's forager friend Bill, and (finally!) the koginut squash from . I’ve been eyeing the koginut for a couple seasons, since it crosses my favorite squash (the kabocha) with a butternut, giving the starchy sweet flesh a little more moisture and a more pleasantly edible skin, meaning no peeling! The squash is roasted with tamarind to balance that sweetness, and pop against the kasha canvas. The kasha grains are creamed out with a combination of sunflower seed puree and a “tahini” made of the roasted squash seeds and guts, and the mushrooms are kept juicy in a quick confit with plenty of lemon and rosemary.
