Winter Squash Risotto
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 acorn squash
  • 2T butter
  • 6 cups vegetable broth
  • 1 cup white wine
  • 1T olive oil
  • ½ large yellow onion, finely chopped
  • 1 cup arborio rice
  • 1T fresh sage, minced
  • 2 cups Parmesan cheese, finely grated
  1. Cut acorn squash in half. Remove seeds and strings and place in bowl.
  2. Brush inside of acorn squash with butter. Sprinkle with salt and paper.
  3. Place on baking sheet, cut sides up and put in pre-heated 400 degree oven. Roast for 30 minutes - or until soft and browned.
  4. While acorn squash is roasting, pour broth into medium saucepan and add the reserved seeds and strings from the acorn squash. Simmer on medium-low heat for about 20 minutes. Remove from heat and pour broth through small hold sieve to remove seeds and strings.
  5. Heat olive oil over medium heat in large pan. Add onions and saute until translucent.
  6. Add dry risotto to pan and heat for about 1 minute.
  7. Add white wine, stir risotto to distribute wine. Once wine is almost absorbed add one cup of the vegetable broth. Once liquid is almost absorbed add another cup of the broth. Stir occasionally just to ensure the risotto is not sticking to bottom of pan.
  8. Continue adding the liquid and allowing it to absorb one cup at a time until the risotto is plump and soft. Once you’ve hit about six to seven cups of liquid, begin taste testing risotto for doneness. Keep adding liquid until risotto is soft and creamy. If you run out of vegetable broth and the risotto still needs to cook, use hot or boiling water until done.
  9. When the acorn squash is done roasting, scrape the insides with a spoon and place in a bowl. Mash with a potato masher or with a fork.
  10. Once risotto is cooked, add acorn squash, sage and ¾ of the Parmesean cheese. Salt and pepper, to taste. Stir through until combined and cheese has melted.
  11. Serve with Parmesan cheese sprinkled on top.
Recipe by Veggin' at