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
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

1
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.)
2
2. In a saucepan, melt butter on medium-high heat. Saute onions and garlic until translucent.
3
3. Add rice to the pan, coating with butter mixture. Add acorn squash and spices. Stir.
4
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.
5
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.
6
Side note: Instead of the traditional arborio rice, I used a mixture of short grain brown rice, pearl barley, and spelt berries.
7
(Recipe inspired by Lauren's Latest.)

640

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 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.

That's it — enjoy your meal!

Roasted Acorn Squash Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions