Pumpkin Risotto Stuffed Acorn Squash
Simply roasted acorn squash is filled with creamy pumpkin risotto with sage and Parmesan cheese in this Pumpkin Risotto Stuffed Acorn Squash. This dish takes the guess-work out of what to serve with pumpkin risotto, because it is a complete meal in one and cleanup is a breeze!
A simple risotto can be a base to add so many flavors. If you think that making risotto is time consuming and difficult, it is not. I have a great, step-by-step guide of How to Make Simple Risotto with tips and tricks.
If you end up with a lot of leftover risotto, you can turn it into another dish by making Risotto Rice Balls (Arancini). A crispy, fried Sicilian appetizer or snack.
This particular risotto is flavored with fresh pumpkin puree, earthy, seasonal sage, wine (optional), shallots and Parmesan cheese. This recipe is vegetarian and gluten-free so there are no problems serving this to friends and family with dietary restrictions.
Want to kick-up the flavor even more? You could add bacon to the risotto. Simply crisp up some bacon in the pan before adding the shallot.
How to cut acorn squash
Acorn is the one of the prettiest squashes and makes a lovely presentation for this dish, but they’re not easy to cut. To safely cut the squash in half, I place the squash on a towel to prevent slipping. I also use a small paring knife instead of a large one.
The small knife makes it easier to pull out of the squash and doesn’t get stuck. I make small cuts all around the center, pull the squash apart and clean out the seeds.
Acorn is squash completely edible
Every part of the squash is edible, skin and seeds. Roast and salt the seeds for a delicious snack.
Squash is a very versatile veggie. I prefer to roast, not boil so you can season while it cooks. An easy, roasted acorn squash and roast with Indian spices makes the perfect fall and winter side dish.
Best pan for pumpkin risotto
I like to use a wide, round-bottom pan, not a high-sided sauté pan. This way the rice doesn’t get stuck in the edges when stirring.
Brown Butter Mushroom Sage Risotto is another, cold weather and comforting dish that has so much flavor.
What is so convenient about this recipe is, you don’t have to use fresh pumpkin, canned is just as delicious. Just make sure it’s pure pumpkin and not pumpkin pie puree.
Make ahead risotto
Prep the components, i.e. the risotto and roast the squash the day before. Refrigerate the risotto in a sealed container and roasted squash well wrapped refrigerated (after they have both cooled). When you’re ready to serve, add the risotto to the squash, put them in a 350°F/175°C oven without preheating (this way they will warm up slowly and evenly )I would say for about 20 minutes until warm.
If you’ve tried this Pumpkin Risotto Stuffed Acorn Squash or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!