Roasted Acorn Squash with Squash Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 5.9 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 4.3 g
- Protein: 5.4 g
View full nutritional breakdown of Roasted Acorn Squash with Squash Risotto calories by ingredient
Number of Servings: 4
Ingredients
-
1 acorn squash, halved & seeded.
3 cups vegetable broth
1 cup onion, chopped
2/3 cups peeled and cubed butternut squash
1 cups uncooked rice
1/2 teaspoon finely chopped thyme
Directions
Preheat oven to 400°F. Cut each acorn squash lengthwise in half (from tip to stem) then scoop out and discard any seeds and stringy flesh. Spray insides of acorn squash with cooking spray and season with salt. Place acorn squash, cut side down, in a baking pan and roast until tender but still firm, about 20 minutes.
Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat. In a skillet add leeks and onion and cook, stirring often, until soft, about 5 minutes. Add butternut squash and cook for 3 minutes. Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant. Add 1/4 cup broth and stir constantly until almost completely absorbed, about 2 minutes. Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed. Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total. Stir in 1 tablespoon of the sage and season with salt.
When acorn squash is cooked, remove from oven. Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto. Return squash to oven and bake until topping begins to brown, about 20 minutes. Transfer to plates and serve.
Serving Size: 2 servings
Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat. In a skillet add leeks and onion and cook, stirring often, until soft, about 5 minutes. Add butternut squash and cook for 3 minutes. Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant. Add 1/4 cup broth and stir constantly until almost completely absorbed, about 2 minutes. Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed. Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total. Stir in 1 tablespoon of the sage and season with salt.
When acorn squash is cooked, remove from oven. Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto. Return squash to oven and bake until topping begins to brown, about 20 minutes. Transfer to plates and serve.
Serving Size: 2 servings