Acorn Squash Risotto Recipes

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.

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.

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.