Acorn Squash Risotto With Duck And Sage Recipe

1. 1

   Preheat oven to 400 degrees.

2. 2

   Split squash in half across the middle, remove the seeds.

3. 3

   Grease a baking sheet with 1 tsp.

4. 4

   of the extra virgin olive oil, and place squash, cut side down on the baking sheet.

5. 5

   Bake for 20 min, or possibly till tender.

6. 6

   Allow to cold, and then peel and dice the flesh into 1-inch cubes.

7. 7

   In a sauce pot heat the remaining oil, add in shallots, and cook for 3 min.

8. 8

   Stir in the rice, and saute/fry, stirring for 1 minute.

9. 9

   Stir in the stock, 1 tsp.

10. 10

    salt, and a healthy pinch of pepper, and bring to a boil.

11. 11

    Reduce the heat to medium and simmer till rice is tender about 18 min.

12. 12

    Mix in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 min.

13. 13

    This recipe yields 4 servings.

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