This recipe was inspired by my discovery of single-serving-size butternut squash the size of hand weights at my local farmers’ markets. Roasted butternut squash is a great thing to have on hand for use in various other dishes, though, so feel free to roast a larger one and use 1/2 cup of the flesh here, refrigerating the rest for up to a week or freezing for several months in an airtight container.

　　

Ingredients

2 tablespoons shelled raw, unsalted pistachios

　　2 tablespoons unsweetened coconut flakes

　　1 small (8 ounces) butternut squash, cut in half, seeds removed

　　Kosher or sea salt

　　Freshly ground black pepper

　　2 teaspoons extra-virgin olive oil

　　About 2 cups low-sodium vegetable broth

　　1/2 teaspoon curry powder

　　1 large shallot lobe, coarsely chopped

　　1 plump clove garlic, coarsely chopped

　　1/3 cup Arborio or other risotto rice

　　1 teaspoon unsalted butter

　　

Step 1

Preheat the oven to 400°F. Line a small roasting pan with aluminum foil.

　　

Step 2

Set a small, dry skillet over medium heat and add the pistachios, toasting them while stirring or shaking the pan frequently, until they have browned evenly, 3 to 4 minutes. Immediately transfer them to a plate to cool, then coarsely chop.

　　

Step 3

Return the skillet to the stovetop over medium-low heat and add the coconut flakes. Toast them until they are light brown and fragrant, stirring often to prevent burning, 3 to 4 minutes. Immediately transfer them to a plate to cool.

　　

Step 4

Season the squash lightly with salt and pepper, and place it cut side up in the prepared roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, until the squash is tender enough to be pierced easily with a fork. (Alternatively, microwave it on High, uncovered, for 4 to 6 minutes, until tender.) Let it cool, then scoop out the flesh and mash it with a fork; you should have about 1/2 cup.

　　

Step 5

Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat. Decrease the heat to low and cover.

　　

Step 6

Heat the remaining 1 teaspoon of oil in a small, heavy saucepan over medium heat. Stir in the curry powder and cook until it is fragrant and sizzling, about 30 seconds. Add the shallot and garlic and cook, stirring occasionally, until they are slightly soft, 3 to 4 minutes. Toss in the rice and cook, stirring until the grains are evenly coated, 1 to 2 minutes. Pour in 1/4 cup of the hot broth and cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4-cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente (still slightly firm to the bite inside the rice grain). Add the butternut squash. Cook for few minutes, until the rice is tender but not mushy, adding some of the remaining broth to keep the risotto moist but not soupy.

　　

Step 7

When the rice is done to your liking, stir in the butter, taste, and add salt if necessary. Transfer to a shallow bowl, sprinkle with the pistachios and coconut, and eat while the risotto is hot.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.