I saw this about a month ago and bought a bunch of honey nut squash at one of the local farm stands down the road, gave some to family, they loved them. Saved some seeds, going to try to grow some next year. Also, attempting the risotto today. Thanks for the education!
I made this tonight with the goddess of gourds - Italian Delica Pumpkin - and it was incredible. I added lots of dairy, added the sage oil into the risotto, and topped with roasted pumpkin seeds (not breadcrumbs). It was beyond words good
Another banger found. I make risotto with this as well. But this is my first year drying my own herbs and peppers. So glad to find your vid with the way I wanted it to come out for this year's TG.
I discovered Honey Nut Squash at a little roadside farm stand in Dutchess County, NY, ohhhhhh, about 6 or 7 years ago. Baked it simply, with just some quality butter and brown sugar, and it was AMAZING. Then I made a pie. It's just about time for my annual (unsuccessful, so far) hunt for it to go on my Thanksgiving table. To anyone that hasn't tried it yet, if you ever see it, DO SO! It's better than pumpkin, I promise!
I hope you make that paper version of your cook book, would totally buy it! You should put a QR code on each recipe page that links it to the RUclips video. Thanks for the great content!
Your cooking demonstrations is the best on RUclips. Thank you for all the detailed perfection in every detail you share. I have learned so much and every time I execute a recipe, it turns out amazing and well received by all. ❤
OMG that looks so good. Reminds me of the first time I had risotto. I was invited to a house party when I was working in Australia many years ago and my coworkers flatmate who was an architect also liked to cook. She made pumpkin risotto with cilantro and grilled chicken. They called it pumpkin but I think it was a type of squash now that I think about it. That was the best risotto I ever had!! You have inspired me to give it a go. Thank you for another great recipe!
True chef ! Thank you for being so generous with the professional “ how to” and why information- by following your instructions and guidance, I can now cook delicious food too :)
Risotto is one dish I have never had the courage to make. The honey nut squash is something I've never heard of, but that looked so delicious. Thanks for the awesome content!
It looks cool but, just for people who, surprisingly, could not find that posh squash, I make pretty much the same risotto every fall and winter with red kuri squash (potimarron in French) and it's delicious.
In Spain we call that "Calabaza" which translates exactly to "Pumpkin". I remember when I heard about Halloween I was confused because everybody was using a strange shaped pumpkin (the traditional halloween pumpkin) instead of what I thought was the normal pumpkin (the one shown in the video).
Kickass my man! I noticed you have rumballs on as your book cover. I fked up my molasses ginger cookies one day in the summer (dry, never spread out) and decided to crush them with a rolling pin. Add some nice Cuban rum, Mexican 5 Suns vanilla and icing sugar, molded into balls, rolled in the reserved icing sugar and some fresh grated nutmeg and whamo!! Gingerbread rumballs. Festive treat ~ One next-level addition can be crystallized ginger hit in the middle like onigiri lol
Love your show! I just saw a recipe on RUclips called spaghetti all'ASSASSINA. Not sure if you've made this before but if you haven't, could you please make a video of this amazing recipe? Thanks!
This looks awesome. We have vegetarians at the table, think it would be worth doing with vegetable stock and regular butternut squash? We're not that fancy lol. They're willfully ignorant of the rennet in cheese but I could also find some with microbial rennet.
A vegetable stock may be quite sweet relative the meat stock he used. A mushroom stock could work great though and it's really easy to make if you can't find it in the store.
Bro, I am actually SO surprised that I haven't seen iyou in my entire time in Brooklyn. I've been around almost all the time while you were "active" like in your food truck or literally out anywhere.
I just made your tomato soup and came and sat down to think about that... it's... here's what it is - it's what my rose-tinted, magical childhood memories of grilled-cheese-n-tomato-soup lunch wants to be in a 2022 Campbell's Soup can, but when you open the can, it's not there. At all. But now that exact magical memory soup is in my kitchen. I can make it whenever I want - an exact magical memory :) (and so much, and so cheap, and so easy... maaaan.) OK, so, now. What's this squash thing...
Great recipe - I'm definitely going to try it using a honeynut squash. Say, which brand is the small stainless steel fry pan you use in this video? Is there a link I can click to order?
Should I be able to find those gorgeous lil squashes at a green market in Queens, you think? Or are those only available north of the city? Asking because I was already planning to do some extra veggie-focused dishes for Thanksgiving, but THEN I SAW THIS VIDEO. So now I got big goals.
Making this tonight, adding a side of Italian sausage. Don't know if I can find Honeynut where I live in Cold Spring. Gonna check it at Adams Fairacre. Update: Adams had the Honeynut squash, but they were super tiny. I got three of them and one regular butternut. Fingers crossed.
Not something I'm going to try but a great video again as usual!!! Thumbs Up People!!! I Love my Steinpilz Risotto aka dried Porcini mushroom risotto!!! It's the best!!! Put some very well aged Gruyère in the mix with the Parmigiano and you're all set :) Less runny also please.
Yes, the recipes in the plan of attack are designed to scale up. My family is small, some are large, its hard to hae a recipe that fits all. Ultimately if you understand the technique it shouldn't be a problem. Just a matter of having enough stock for the 3 cups. You can do it!
While I understand you were talking about the origin of the vegetable, I also believe people should be aware of the excellent reporting about misconduct in Mr Barber's establishment that was done by Eater.
I saw this about a month ago and bought a bunch of honey nut squash at one of the local farm stands down the road, gave some to family, they loved them. Saved some seeds, going to try to grow some next year. Also, attempting the risotto today. Thanks for the education!
I made this tonight with the goddess of gourds - Italian Delica Pumpkin - and it was incredible. I added lots of dairy, added the sage oil into the risotto, and topped with roasted pumpkin seeds (not breadcrumbs). It was beyond words good
After calling 4 grocery stores I found the squash. Yeah Sprouts! With a salad it made a wonderful meal for guests on the patio in Phoenix
Another banger found. I make risotto with this as well. But this is my first year drying my own herbs and peppers. So glad to find your vid with the way I wanted it to come out for this year's TG.
You are a very talented teacher. Obviously A TALENTED COOK & Chef, but really really a gifted teacher. Thank You!
I discovered Honey Nut Squash at a little roadside farm stand in Dutchess County, NY, ohhhhhh, about 6 or 7 years ago. Baked it simply, with just some quality butter and brown sugar, and it was AMAZING. Then I made a pie. It's just about time for my annual (unsuccessful, so far) hunt for it to go on my Thanksgiving table.
To anyone that hasn't tried it yet, if you ever see it, DO SO! It's better than pumpkin, I promise!
If you are willing to go all the way to waterbury ct I know Jarjura and sons had some
You can always grow it. Squash are easy, so it may well be less work than trying to find it. May need to take some steps to handle borers though.
got some at trader Joe's, and costco and BJs
Thanks!
You know a dish is slamming when you slap the air in disbelief 😂 looks so good! Will definitely be trying!
I hope you make that paper version of your cook book, would totally buy it! You should put a QR code on each recipe page that links it to the RUclips video. Thanks for the great content!
That’s a great idea! I’m all in! I’m buying as soon as it drops!
WHO buys paperback cookbooks?
i loved this.And i loved the way you presented the video as a down to earth human with no big words.I made this and i loved it.Thank you
Your cooking demonstrations is the best on RUclips. Thank you for all the detailed perfection in every detail you share. I have learned so much and every time I execute a recipe, it turns out amazing and well received by all. ❤
I love risotto and I love honey nut squash. Win-win!
You're killin it my dude!
Beautiful vegetable
I’ve never used this word to describe this risotto, but the recipe sounds so decadent! Wow! Can’t wait to try it! Definitely levels up risotto.
I’m waiting for your cookbook, love your style of cooking 🇮🇪
I'm guessing that tastes f**kin' amazing! You treat those ingredients with total understanding, dude! Thats more than just cooking...it's CREATING.
OMG that looks so good. Reminds me of the first time I had risotto. I was invited to a house party when I was working in Australia many years ago and my coworkers flatmate who was an architect also liked to cook. She made pumpkin risotto with cilantro and grilled chicken. They called it pumpkin but I think it was a type of squash now that I think about it. That was the best risotto I ever had!! You have inspired me to give it a go. Thank you for another great recipe!
I can only get butternut squash in ireland so will try it with that
True chef ! Thank you for being so generous with the professional “ how to” and why information- by following your instructions and guidance, I can now cook delicious food too :)
This risotto is the best ever with the beloved honeynut squash! Wonder how it would be in a squash pie? (Please make for the holidays) Love you!
My God, wow Stevie you really knocked it out of the park again. I liked the part about the restaurant in NY as well.
-
Risotto is one dish I have never had the courage to make. The honey nut squash is something I've never heard of, but that looked so delicious. Thanks for the awesome content!
Give it a go!! It really isnt hard, it’s just one to pour a glass of something nice and put some music on 😊
It’s actually easier than it looks, add water/stock a little at a time….. done!! You should try it
Such a genius!! This made me hungry watching it!!
when ever i want to make pasta/risotto, i just come to you !
Loving all your videos. Very inspiring. Thanks!
I had a butternut squash and made it for lunch today was delicious…
100% need to try this one. Thanks dude
Mars Capone! Beautiful dish, yummi!
This is amazing. Im digging into this right now. Absouletly a knock out for my first risotto
Chef I really like your work 😃😃 thanks for teaching also this awesome dishes ..
whoof what awesome combination of aromes and textures!
It looks cool but, just for people who, surprisingly, could not find that posh squash, I make pretty much the same risotto every fall and winter with red kuri squash (potimarron in French) and it's delicious.
Delicata also works nicely. Not the same, but good.
ruclips.net/video/r9DufFzj0bc/видео.html
In Spain we call that "Calabaza" which translates exactly to "Pumpkin". I remember when I heard about Halloween I was confused because everybody was using a strange shaped pumpkin (the traditional halloween pumpkin) instead of what I thought was the normal pumpkin (the one shown in the video).
WOW! This looks GREAT!
sounds good, i really enjoyed how you described cooking this, i'll look for what squash I can find and try something like this
Looks delicious man, can't wait to find some squash and make some.. yum.
Fantastic, appreciate the work.
This is a 10 star plate, just by the way you cooked it!!!
Delicious
if I can't find honey nut squash, I might try this with black futsu or even kabocha squash. looks amazing!
If you are near Waterbury Ct i know Jarjura and Sons have some
That looks soooo good and when your hard cover cook book comes out I'll be the first one to buy it 😃
Thanks for the tip when risotto is too loose, I was turning up the heat 😬.
That plate did looks "oh my!"
masterful
One of my favourite comfort meals, goes well with some chunks of feta thrown in at the end too.
Wow that looks delicious. I wonder if we will be able to find it in the grocery store. I would like to try this recipe.
Love this guy.
Kickass my man! I noticed you have rumballs on as your book cover. I fked up my molasses ginger cookies one day in the summer (dry, never spread out) and decided to crush them with a rolling pin. Add some nice Cuban rum, Mexican 5 Suns vanilla and icing sugar, molded into balls, rolled in the reserved icing sugar and some fresh grated nutmeg and whamo!! Gingerbread rumballs. Festive treat ~ One next-level addition can be crystallized ginger hit in the middle like onigiri lol
Thank you sir
Looking good, I'll be on the lookout for that squash 👊
gosh you always make me so hungry
I always screw up and watch your channel when I'm supposed to be sleeping and then my stomach starts growling. Looks delicious
I had no idea you lived in Westchester. Shout out from poughkeepsie, love your content man
AWWWWSOME!
EXCITING
This looks sensational! They don’t ship these honeynut squashes do they?
this is on a whole new level :o
I never knew these were new. They’re great tho I’ll agree on that
Love honey nut squash. This risotto looks so good! I'll be trying this. Ty and Happy Thanksgiving!
It looks a little watery/loose but I'm sure it's good, im.going to try it
Sounds like you might be lactose intolerant.
Goodness me, it looks so yummy!!!! 🤤
perfect
Love your show! I just saw a recipe on RUclips called spaghetti all'ASSASSINA. Not sure if you've made this before but if you haven't, could you please make a video of this amazing recipe? Thanks!
I'm from the Paper Age and am waiting fo dem books.
This looks awesome. We have vegetarians at the table, think it would be worth doing with vegetable stock and regular butternut squash? We're not that fancy lol. They're willfully ignorant of the rennet in cheese but I could also find some with microbial rennet.
A vegetable stock may be quite sweet relative the meat stock he used. A mushroom stock could work great though and it's really easy to make if you can't find it in the store.
dam dude this looks amazing i'm making this forsure
amazing!
Bro, I am actually SO surprised that I haven't seen iyou in my entire time in Brooklyn. I've been around almost all the time while you were "active" like in your food truck or literally out anywhere.
I just made your tomato soup and came and sat down to think about that... it's... here's what it is - it's what my rose-tinted, magical childhood memories of grilled-cheese-n-tomato-soup lunch wants to be in a 2022 Campbell's Soup can, but when you open the can, it's not there. At all. But now that exact magical memory soup is in my kitchen. I can make it whenever I want - an exact magical memory :) (and so much, and so cheap, and so easy... maaaan.)
OK, so, now. What's this squash thing...
Great recipe - I'm definitely going to try it using a honeynut squash.
Say, which brand is the small stainless steel fry pan you use in this video? Is there a link I can click to order?
I think his pans are from the company Made In
Should I be able to find those gorgeous lil squashes at a green market in Queens, you think? Or are those only available north of the city? Asking because I was already planning to do some extra veggie-focused dishes for Thanksgiving, but THEN I SAW THIS VIDEO. So now I got big goals.
I'm out in California and our farmers markets have these squash,so you should be able to find them
Making this tonight, adding a side of Italian sausage. Don't know if I can find Honeynut where I live in Cold Spring. Gonna check it at Adams Fairacre.
Update: Adams had the Honeynut squash, but they were super tiny. I got three of them and one regular butternut. Fingers crossed.
Wow!
The omission of cinnamon is a bit of a crime but I love the rest of it!
Can you recommend a sausage to mix in with this? My boyfriend hates veggies and I want to add a protein to make him more interested in the dish.
Any title with ______ RISOTTO, you have my attention bro
i see this right here
Not something I'm going to try but a great video again as usual!!! Thumbs Up People!!! I Love my Steinpilz Risotto aka dried Porcini mushroom risotto!!! It's the best!!! Put some very well aged Gruyère in the mix with the Parmigiano and you're all set :) Less runny also please.
Oh my effing god that looks good...!
YUM!
I recognise the babish recipe 🤭😛
Great recipe! What's the pan's brand?
Try an ice cream scoop to remove the seeds. One scoop around - done!
This looks amazing and I love that it’s meatless!
What size pan was used to cook the risotto in?
God dropped new veggies? Holy shit!😲
Oh god is all I can say❤❤
wow
4 low carb… would quinoa work well? replacing the rice.
Could I double or trip this recipe, safely, in a larger pot?
Yes, the recipes in the plan of attack are designed to scale up. My family is small, some are large, its hard to hae a recipe that fits all. Ultimately if you understand the technique it shouldn't be a problem. Just a matter of having enough stock for the 3 cups. You can do it!
Not a big fan of risotto but great execution. Great video.
I’m also in Westchester. Where do you buy this?
Where did you find the honeynut squash in NYC?
Where can I buy this in FL? Honey nut squash
Mmmmmm onolious 😋
💔💔💔💔So good
BIIIIG FAN OF UR WORK!
Delicioso!
How would you do this on an electric stove where the heat doesn't immediately change?
While I understand you were talking about the origin of the vegetable, I also believe people should be aware of the excellent reporting about misconduct in Mr Barber's establishment that was done by Eater.
are you sure that liquid was being absorbed by the rice properly with the puree added so soon? looks super wet