Risotto Baked Winter Squash
Elevate your winter comfort food game with this indulgent Risotto Baked Winter Squash, a cozy dish that combines creamy, Parmesan-infused risotto with the natural sweetness of roasted squash. Perfectly caramelized acorn or butternut squash halves serve as edible bowls for velvety risotto, rich with the flavors of garlic, onion, white wine, and fresh herbs like thyme and parsley. The process begins with roasting the squash until tender, while a classic risotto comes together with warm broth and a touch of butter for luxurious creaminess. Once assembled, the stuffed squash is baked to perfection, creating a visually stunning and flavorful centerpiece for any meal. Whether you’re hosting a dinner party or indulging in a hearty vegetarian dish for a weeknight dinner, this recipe is sure to impress. Perfect for fall and winter, it highlights seasonal ingredients while offering a comforting and elegant twist on traditional risotto.
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Recipe Information
Ingredients
- 2 whole medium winter squash (like acorn or butternut)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable or chicken broth, warmed
- 0.75 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the winter squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash roasts, prepare the risotto. Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large pan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the arborio rice and cook for 2 minutes, stirring often, until the rice is slightly toasted.
Deglaze the pan with the white wine, stirring until the wine is mostly absorbed by the rice.
Begin adding the warm broth to the rice, one ladle at a time. Stir frequently and allow each addition of liquid to be absorbed before adding the next. Continue until the rice is creamy and tender, about 20-25 minutes. You may not need all the broth.
Once the risotto is cooked, stir in the grated Parmesan cheese, chopped thyme, and the remaining salt and pepper. Taste and adjust seasonings if necessary.
Remove the roasted squash halves from the oven and let them cool slightly. Using a spoon, gently scoop out a portion of the flesh from the center to create a well for the risotto, being careful not to tear the skin. Reserve the scooped squash flesh for another use or mash it and mix it into the risotto.
Spoon the cooked risotto evenly into the squash halves, filling them generously.
Return the filled squash halves to the oven and bake at 400°F (200°C) for an additional 10 minutes to warm through.
Remove from the oven, garnish with chopped parsley, and serve immediately. Enjoy your cozy Risotto Baked Winter Squash!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6918 mg | 301% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 48.8 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1612 mg | 124% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 6513 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
