It's not a sweet potato! Originating (apparently) from Missouri, this squash looks like an elongated acorn squash that has an attractive canary yellow flesh and thin skin. It is less sweet and creamy than butternut squash, but it's nice, light and has a slightly crunchy texture. We found this oddly named squash at our local farmer's market last week. Just. Can't. Resist. Mystery. Produce! Of course we bought one, along with a gray skinned Kabocha squash. Still trying to figure out what to do with that.
So, for dinner, I diced up half of the squash and made a risotto along with some roasted chestnuts that we also bought at the farmer's market. I've never worked with chestnuts before and they were hard to peel and generally a big pain in the butt. But the chestnuts were creamy and sweet and paired very well with the light and slightly crunchy squash. I essentially duplicated my farro risotto recipe but switched out some ingredients.
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