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!
The 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. Don’t throw out the seeds, roast and salt them for a delicious snack. You can also eat the skin, so there is no waste.
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 (< click text for recipe link) makes the perfect fall and winter side dish.
Best pan for 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.
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.
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!
- 2 medium acorn squash, cut in half
- 2 tablespoons olive oil
- Ground black pepper
- ½ teaspoon dried sage
- 4 cups vegetable stock
- 1 tablespoon olive oil
- 2/3 cup (227 grams) shallots, finely chopped
- 2 tablespoons fresh sage leaves, chopped
- 1 1/2 cups of arborio or risotto rice
- 2/3 cup white wine
- 1 cup pumpkin puree
- Salt, if needed
- 1/2 cup Parmesan cheese, freshly grated plus more for garnish
- Preheat oven to 400°F/205°C.
- Brush each half of the acorn squash with olive oil, an even sprinkling of salt and pepper and dried sage. Arrange the squash on a sheet pan cut-side up. If they won't stand, trim the bottom slightly to give them a flat surface, using a grater also helps. Roast for 40 to 50 minutes until fork tender.
- For the risotto, while the squash is roasting:
Add the stock to a small pan and keep warm on the stove.
- Add the olive oil to a round-bottom sauté or braising pan over medium heat. When hot, add the shallot and sauté until soft, about 5 minutes, don't brown. Add the fresh sage and rice, stir to coat the rice in the oil and toast slightly. Add the wine, stir and simmer until the wine is almost absorbed. Add 1 ladle of the stock and stir often until almost completely absorbed, repeat with another ladle of stock. Repeat these steps allowing the rice to absorb each addition of the stock before adding more. When you add the last ladle, also add the pumpkin at the same time and stir well until thickened and the rice is tender still with a little bite, not mushy.
- Stir in the Parmesan cheese. Taste for seasoning, add salt if needed. You may not need to if your stock is salty.
- Divide the risotto between the 4 halves of the roasted acorn squash. Finish with more grated Parmesan cheese.
Serving Size:1 half
Amount Per Serving: Calories: 604 Saturated Fat: 6g Cholesterol: 30mg Sodium: 604mg Carbohydrates: 98g Protein: 18g