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.
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Darko Savic
dsavic@aol.comI don't have time to make this recipe. Are there any quick and easy alternatives?
Angelina Anderson
angelina58@hotmail.comThis recipe is too expensive for my budget. Are there any cheaper alternatives?
Mdkausar Jr
mdkausar-jr@hotmail.comI'm on a low-carb diet. Is there a way to make this recipe more keto-friendly?
Mir Ishfaq Baloch
miri@yahoo.comThis recipe seems a bit complicated. Is there a simpler way to make stuffed acorn squash?
sahriar vlogs
s@gmail.comI'm allergic to mushrooms. Can I substitute another ingredient in the risotto?
PheNomeNaL BouFa
p-b@gmail.comI'm not a big fan of acorn squash, but this recipe might change my mind.
atiq siyal
s-atiq64@hotmail.comThis recipe sounds delicious! I can't wait to try it.
Mohsin Bismil
mb20@gmail.comI'm intrigued by the combination of acorn squash and risotto. I'll have to try this recipe soon!
Olx Pet
opet58@yahoo.comI'm always looking for new vegetarian recipes, and this one fits the bill perfectly.
Shilpi Noor
shilpi_noor@yahoo.comI've made this dish several times now and it's always a crowd-pleaser.
duminda harshana
harshana_duminda79@yahoo.comThis recipe is a great way to use up leftover risotto.
Jean Ebanez
e_jean80@gmail.comI love finding new and exciting ways to cook acorn squash. This recipe is a keeper!
Meghraj Shrestha
meghraj.s@gmail.com5/5 stars! Will definitely make again.
Howard Felsen
howard_felsen@hotmail.comThis dish was a hit at my dinner party. Everyone raved about it.
Seth Nii Seth Okantey
seth@yahoo.comThe risotto was creamy and cheesy, and the squash was perfectly roasted. Overall, a great dish!
Halel Oficial song
o.halel93@yahoo.comThis is one of the most flavorful and creative acorn squash recipes I've ever tried.
Malik Arbab
am75@hotmail.comThe recipe was easy to follow and the dish turned out great! I'll definitely be making it again.
Danielle Barker
b_danielle@hotmail.comI'm surprised at how well the flavors of the squash and risotto complemented each other. It was a delightful combination.
Bawer Hassan
bawer_hassan@hotmail.comMy family loved this roasted acorn squash stuffed with risotto! It was a delicious and visually appealing dish.