Roasted Acorn Squash Risotto
Indulge in the cozy, autumn-inspired flavors of Roasted Acorn Squash Risotto, a decadent dish that combines creamy Arborio rice with the rich sweetness of roasted acorn squash. This recipe delivers layers of flavor, from the caramelized squash puree to the aromatic blend of sautéed onions, garlic, and dry white wine. Meticulously prepared with the classic risotto technique, each spoonful is luxuriously creamy thanks to the addition of Parmesan cheese, a touch of heavy cream, and a hint of nutmeg for warmth. Topped with fresh parsley and ready in just over an hour, this dish is perfect for dinner parties or a comforting night in. Whether you're searching for a vegetarian main course (with veggie stock) or an elegant side dish, this risotto is a must-try seasonal delight!
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Recipe Information
Ingredients
- 1 large acorn squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium, finely diced yellow onion
- 2 minced garlic cloves
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups chicken or vegetable stock
- 0.5 cup grated Parmesan cheese
- 2 tablespoons heavy cream
- 0.25 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the acorn squash in half lengthwise and remove the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 30–35 minutes, or until the flesh is soft and caramelized. Remove from the oven and let cool slightly.
Scoop the roasted squash flesh into a bowl and mash it until smooth. Set aside.
In a large saucepan or skillet, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat.
Add the diced onion and sauté for 3–4 minutes, or until softened. Add the minced garlic and cook for an additional minute.
Stir in the arborio rice and cook for 2 minutes, allowing the rice to toast lightly.
Pour in the white wine and cook, stirring frequently, until the wine is almost fully absorbed.
Reduce the heat to medium-low and begin adding the stock, one ladle at a time, stirring constantly and waiting until the liquid is almost absorbed before adding more. This process should take about 20 minutes.
When the rice is creamy and tender, stir in the mashed acorn squash, Parmesan cheese, heavy cream, and ground nutmeg. Mix well to combine.
Taste and adjust seasoning with additional salt and pepper as needed.
Remove from the heat and let the risotto sit for 2 minutes. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 46% | |
| Sodium | 6202 mg | 270% | |
| Total Carbohydrate | 283.3 g | 103% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 8.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1106 mg | 85% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 5903 mg | 126% | |
*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.
