Each.

Recipe 1: Roasted Crown Prince Squash with Garlic and Rosemary

Utensils:

Baking tray
Knife and cutting board
Mixing bowl

Ingredients:

1 small Crown Prince squash, peeled and cubed
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the cubed squash with olive oil, minced garlic, rosemary, salt, and pepper.
Spread on a baking tray and roast for 25-30 minutes until golden and tender.
Serve as a side or use in salads and grain bowls.

Recipe 2: Crown Prince Squash Risotto

Utensils:

Large saucepan
Wooden spoon
Knife and cutting board

Ingredients:

1 small Crown Prince squash, peeled and cubed
1 1/2 cups arborio rice
1 onion, diced
2 cloves garlic, minced
4 cups vegetable stock
1/2 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Heat olive oil in a large saucepan. Sauté onion and garlic until softened.
Add the arborio rice and cook for 1-2 minutes until the rice is coated in oil.
Slowly add the vegetable stock, one ladleful at a time, stirring frequently and allowing the stock to absorb before adding more.
While the risotto is cooking, roast the cubed Crown Prince squash in the oven at 200°C for 20 minutes.
Stir the roasted squash into the risotto and cook until the rice is tender and creamy. Stir in Parmesan cheese and season with salt and pepper.
Serve hot, garnished with extra Parmesan if desired.