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1
Preheat your oven to 400 degrees.
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2
Place the acorn squash, cut side down on a well oiled baking sheet.
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3
Bake for about 30 minutes, or until 'fork' tender.
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4
Remove from the oven, and let cool for a few minutes.
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5
Scoop out the roasted squash from the skins and set aside.
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6
In a heavy saucepan, heat the olive oil on medium heat, and saute the onion and garlic for 3 minutes.
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7
Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
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8
Stir and cook for about 5 minutes.
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9
Combine the water and vegetable broth.
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10
Add the sherry, and 1 cup of the broth, and bring to a boil.
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11
Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
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12
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.).
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13
When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
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14
Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
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15
Add freshly ground pepper, cover and set aside for a few moments before serving.
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16
Garnish with pecans and parsley.
