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