Best Acorn Squash Risotto Recipes

BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO

Steps:

• Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
• Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
• Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
• Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
• Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
• Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife

ROASTED ACORN SQUASH STUFFED WITH RISOTTO

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
• Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
• For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
• Stuff the roasted squash halves with the risotto and serve.

ACORN SQUASH RISOTTO

Steps:

• Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.
• Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
• Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
• Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
• Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.
• Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.

ROASTED ACORN SQUASH RISOTTO

Steps:

• Preheat your oven to 400 degrees.
• Place the acorn squash, cut side down on a well oiled baking sheet.
• Bake for about 30 minutes, or until 'fork' tender.
• Remove from the oven, and let cool for a few minutes.
• Scoop out the roasted squash from the skins and set aside.
• In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
• Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
• Stir and cook for about 5 minutes.
• Combine the water and vegetable broth.
• Add the sherry, and 1 cup of the broth, and bring to a boil.
• Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
• When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.).
• When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
• Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
• Add freshly ground pepper, cover and set aside for a few moments before serving.
• Garnish with pecans and parsley.

RISOTTO WITH BROCCOLI RABE AND ACORN SQUASH

Steps:

• In a saute pan, heat 1 tablespoon of the olive oil over medium heat and add the squash. Cook, shaking the pan frequently, until the squash is softened but not mushy, about 5 minutes. Season with salt and pepper and set aside.
• Place the stock in a saucepan on the back of the stove and adjust the heat so that it is just below a simmer.
• In large, heavy-bottomed pot, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium-high heat and add the onion. Cook, stirring, until the onion becomes translucent, 3 to 4 minutes.
• Add the rabe and continue to cook for another few minutes until it is somewhat reduced in volume. Add the rice and toss until well coated. Add the wine and cook, stirring, until it is almost completely evaporated.
• One cup at a time, add 3 cups of the stock, letting the liquid all but evaporate between each addition and stirring constantly. (Lower the heat if necessary to keep the rice from sticking.) Add a fourth cup of stock along with the squash and continue to cook, stirring, until the mixture is almost completely dry.
• Lower the heat and stir in the lemon zest, Parmesan and final 1/2 cup of stock. Season to taste with salt and pepper and cook, stirring, for a minute or two more until the mixture becomes creamy. Remove from the heat and serve immediately with Parmesan on the side.

ROASTED ACORN SQUASH RISOTTO

Steps:

• Instructions First- roast the acorn squash. Preheat your oven to 400 degrees F. Roast the acorn squash by placing the two halves cut side up in a baking dish; add about two inches of hot water into the bottom of the dish. Bake for about 30 minutes, or until the squash is fork tender. Meanwhile- start your risotto. Heat the broth in a separate sauce pan, and keep it warm. In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the curry, nutmeg, and uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes. Add the wine and stir for a minute or two. Pour in 1 cup of the hot broth, and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes; 22 minutes is my goal for al dente; if you cook risotto too long it may get gummy. When the squash is done, remove it from the oven and using a spoon scoop out pieces and add them into the risotto- I like to do this along with the last cup of broth. Stir to combine. When the final cup of liquid is absorbed cover and set aside for a few moments before serving. Risotto likes to rest a bit. Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some chopped toasted pecans, pine nuts or chopped fresh cranberries.

ACORN SQUASH RISOTTO

Steps:

• . Roast acorn squash. Place in a 350° oven. Bake for about 20 minutes or until you are able to cut squash in half. Place the two halves on a baking sheet, skin side down sprinkled with a bit of olive oil. Bake for another 20 minutes or until squash is soft. Allow to cool. Remove squash from outer peel. Mash and set aside. (This can be done up to a week in advance.) 2. In a saucepan, melt butter on medium-high heat. Saute onions and garlic until translucent. 3. Add rice to pan, coating with butter mixture. Add acorn squash and spices. Stir. 4. Cook over medium heat, adding one cup of chicken stock at a time until liquid is absorbed. Stir often. Add salt and pepper to taste. 5. Before serving, remove bay leaf and stir in cheese and cream. Garnish with a sprig of fresh sage, a sprinkle of parmesan, and a dash of nutmeg. *Instead of the traditional arborio rice, I used a mixture of short grain brown rice, pearl barley, and spelt berries. I've been told whole grains cancel out the heavy cream. Ha! If only. Side note: • Interchange chicken stock for vegetable stock for a vegetarian dish. • To reheat, place risotto in pan with stock, cooking on medium-low heat. Allow risotto to warm first before stirring, otherwise you'll break your rice and end up with mush. • If your rice is still crunchy after adding all the stock, add a bit more and continue to cook.