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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 white plate on top of a pewter plate holding a pumpkin risotto stuffed acorn squash

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.

Leftover risotto

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.

A side view of pumpkin risotto stuffed acorn squash with another in the background

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.

Vibrant orange pumpkin risotto sitting inside a roasted acorn squash

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.

Slices of orange and green skinned acorn squash on a pewter plate

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!

Yield: 4 servings

Pumpkin Risotto Stuffed Acorn Squash

Half an acorn squash filled with pumpkin risotto

Easy pumpkin risotto is stuffed into a roasted acorn squash for a delicious and pretty presentation.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 medium acorn squash, cut in half
  • 2 tablespoons olive oil
  • Salt
  • 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 (1/2 can) pumpkin puree
  • Salt, if needed
  • 1/2 cup Parmesan cheese, freshly grated plus more for garnish

Instructions

  1. Preheat oven to 400°F/205°C.
  2. 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.
  3. For the risotto, while the squash is roasting:
    Add the stock to a small pan and keep warm on the stove.
  4. 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.
  5. Stir in the Parmesan cheese. Taste for seasoning, add salt if needed. You may not need to if your stock is salty.
  6. Divide the risotto between the 4 halves of the roasted acorn squash. Finish with more grated Parmesan cheese.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 604Saturated Fat 6gCholesterol 30mgSodium 604mgCarbohydrates 98gProtein 18g
© Janette
Cuisine: Italian / Category: Dinner Ideas