Pattypan Squash and Bomba Rice Risotto with Spring Herbs and Chanterelles

Pattypan Squash and Bomba Rice Risotto with Spring Herbs and Chanterelles

Patty pan squash are to me, the harbinger of the fast approaching farmers market. They are tiny, delicate and saucer-shaped with scalloped edges and oh yeah, absolutely adorable. Because of their small size they need to be prepared gently, as overcooking them will ruin their delicate appearance and taste. The flesh is unlike their hardier winter squash relatives, and more akin to a firm zucchini, with gently, bright notes of squash.

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Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

It’s fall! Yay! My favourite time of the year it has all of my favourite things: sweaters, boots, scarves, hot steaming coffee in the brisk morning air, Halloween and the changing colours of leaves. One thing I am not too excited about fall is squash. Sure it’s good and all, but I find that it’s always served the same way, doused in sugar and pie spices. Yuk. For this post I wanted to stray from the traditional and make a dish that could stand on its own, but while still using the produce of the season, like chestnuts and arugula. I’ve incorporated a lot of umami flavours here to compensate for the inherent sweetness of squash, and countered with a tangy sweet and sour cranberry-balsamic reduction. Enjoy!

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