Roasted Acorn Squash with Squash Risotto

Serves 8
Time 50 min
Roasted Acorn Squash with Squash Risotto

This is a delightful and elegant vegetarian entrée or side dish for holiday meals. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    4acorn squash
    3 1/2 tablespoonsextra-virgin olive oil, divided
    3/4 teaspoonfine sea salt, divided
    6 cupsgluten-free low-sodium vegetable broth
    1 cupfinely chopped leeks
    2 1/2 cupspeeled and cubed butternut squash
    2 cupsuncooked Arborio rice
    1/2 cupdry white wine
    1 tablespoonplus 1/2 teaspoon finely chopped fresh sage, divided
    2/3 cuppine nuts
    1/2 teaspoonfinely chopped fresh thyme

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Method

Preheat the oven to 400°F.


Cut each acorn squash lengthwise in half (from tip to stem) then scoop out and discard any seeds and stringy flesh.


Brush insides of acorn squash with 1 1/2 tablespoons of the oil and season with 1/4 teaspoon salt.


Place acorn squash, cut side down, in a baking pan and roast until tender but still firm, about 20 minutes.


Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat.


Heat remaining 2 tablespoons oil in a heavy 3-quart pot over medium heat.


Add leeks and cook, stirring often, until soft, about 5 minutes.


Add butternut squash and cook for 3 minutes.


Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant.


Add wine and stir constantly until almost completely absorbed, about 2 minutes.


Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed.


Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more.


Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total.


Stir in 1 tablespoon of the sage and season with 1/4 teaspoon salt.


Meanwhile, put pine nuts into a food processor and pulse until coarsely ground.


Stir in thyme, remaining 1/2 teaspoon sage and 1/4 teaspoon salt. Set aside.


When acorn squash is cooked, remove from oven.


Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto.


Gently press about 2 tablespoons of the pine nut mixture on top of the risotto in each squash half.


Return squash to oven and bake until topping begins to brown, about 20 minutes.


Transfer to plates and serve.

Nutritional Info

Serving Size

Calories

330

Total Fat

14g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

430mg

Total Carbohydrate

48g

Dietary Fiber

7g

Total Sugars

9g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.