Roasted Acorn Squash Risotto Recipe

Name: Roasted Acorn Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 cups Acorn Squash, Roasted; 2 Tablespoons Salted Butter; 1 cup Sweet Onion, Diced; 2 cloves Garlic, Finely Minced; 1 cup Arborio Rice; 1/4 teaspoons Thyme; 1/4 teaspoons Sage; 1 dash Cloves; 1 dash Nutmeg, Plus More For Garnish; 1 whole Bay Leaf; 3 cups Chicken Stock; 1 dash Salt; 1 dash Pepper; 1/4 cups Parmesan Cheese, Grated, Plus More For Garnish; 3 Tablespoons Heavy Cream; 1 sprig Sage, For Garnish

Servings: persons

1/2 cups Acorn Squash, Roasted
2 Tablespoons Salted Butter
1 cup Sweet Onion, Diced
2 cloves Garlic, Finely Minced
1 cup Arborio Rice
1/4 teaspoons Thyme
1/4 teaspoons Sage
1 dash Cloves
1 dash Nutmeg, Plus More For Garnish
1 whole Bay Leaf
3 cups Chicken Stock
1 dash Salt
1 dash Pepper
1/4 cups Parmesan Cheese, Grated, Plus More For Garnish
3 Tablespoons Heavy Cream
1 sprig Sage, For Garnish

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1. Roast acorn squash. Place in a 350u00b0F oven. Bake for about 20 minutes or until you are able to cut squash in half. Place the two halves on a baking sheet, skin side down, sprinkled with a bit of olive oil. Bake for another 20 minutes or until squash is soft. Allow to cool. Remove squash from outer peel. Mash and set aside. (This can be done up to a week in advance.)
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2. In a saucepan, melt butter on medium-high heat. Saute onions and garlic until translucent.
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3. Add rice to the pan, coating with butter mixture. Add acorn squash and spices. Stir.
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4. Cook over medium heat, adding one cup of chicken stock at a time until liquid is absorbed. Stir often. Add salt and pepper to taste.
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5. Before serving, remove bay leaf and stir in cheese and cream. Garnish with a sprig of fresh sage, a sprinkle of parmesan, and a dash of nutmeg.
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Side note: Instead of the traditional arborio rice, I used a mixture of short grain brown rice, pearl barley, and spelt berries.
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(Recipe inspired by Lauren's Latest.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 cups Acorn Squash, Roasted, 2 Tablespoons Salted Butter, 1 cup Sweet Onion, Diced, 2 cloves Garlic, Finely Minced, and more.

Yes, Roasted Acorn Squash Risotto falls under the Meat & Poultry 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.

Roasted Acorn Squash Risotto

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