Acorn Squash Risotto with Duck and Sage Recipe

Name: Acorn Squash Risotto with Duck and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large acorn squash, about 1 pound; 2 tablespoons olive oil; 2 tablespoons chopped shallots; 2 cups Arborio rice; 3 cups duck stock or you can substitute chicken stock; 1 cup cooked duck meat, cut into 1-inch pieces; 1 tablespoon chopped fresh sage; 1 tablespoon butter; 2 tablespoons heavy cream; 1/4 cup grated fresh Parmesan; Salt and pepper

Servings: persons

1 large acorn squash, about 1 pound
2 tablespoons olive oil
2 tablespoons chopped shallots
2 cups Arborio rice
3 cups duck stock or you can substitute chicken stock
1 cup cooked duck meat, cut into 1-inch pieces
1 tablespoon chopped fresh sage
1 tablespoon butter
2 tablespoons heavy cream
1/4 cup grated fresh Parmesan
Salt and pepper

1
Preheat oven to 400 degrees F.
2
Split squash in half across the middle, remove the seeds.
3
Grease a baking sheet with 1 teaspoon of the olive oil, and place squash, cut side down on the baking sheet.
4
Bake for 20 minutes, or until tender.
5
Allow to cool, and then peel and dice the flesh into 1-inch cubes.
6
In a saucepan heat the remaining oil, add shallots, and cook for 3 minutes.
7
Stir in the rice, and saute, stirring for 1 minute.
8
Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil.
9
Reduce the heat to medium and simmer until rice is tender about 18 minutes.
10
Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 minutes.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large acorn squash, about 1 pound, 2 tablespoons olive oil, 2 tablespoons chopped shallots, 2 cups Arborio rice, and more.

Yes, Acorn Squash Risotto with Duck and Sage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Acorn Squash Risotto with Duck and Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions