Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Risotto Stuffed Acorn Squash Recipe
    Lost? Site Map

    Pumpkin Risotto Stuffed Acorn Squash

    Pumpkin Risotto Stuffed Acorn Squash. Photo by Culinary Ginger

    1/1 Photo of Pumpkin Risotto Stuffed Acorn Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 37 mins

    10 mins

    1 hr 27 mins

    Culinary Ginger's Note:

    Creamy pumpkin risotto is paired perfectly with the sweet acorn squash.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    squash

    Units: US | Metric

    Directions:

    1. 1
      For the acorn squash
    2. 2
      Preheat oven to 400 degrees.
    3. 3
      Brush each half of the acorn squash with olive oil, sage, salt and pepper.
    4. 4
      Arrange on a sheet pan. If they won't stand, trim the bottom slightly to make them even.
    5. 5
      Roast for 40 minutes to 50 minutes until fork tender.
    6. 6
      For the risotto, while the squash is roasting.
    7. 7
      Bring the chicken stock to a simmer in a saucepan and keep at a gently simmer.
    8. 8
      Melt the butter in a saucepan over medium heat, add onion and pinch of salt, sauté until soft, about 5 minutes.
    9. 9
      Add the rice and cook for 2 minutes.
    10. 10
      Add the wine and cook until absorbed.
    11. 11
      Add 1/2 cup of the stock and stir until absorbed, repeat. Continue to cook and stir, allowing the rice to absorb each addition of the stock before adding more until all the stock is gone. About 30 minutes.
    12. 12
      Stir in the pumpkin puree, sage and parmesan cheese. Taste for seasoning.
    13. 13
      Serve in the roasted acorn squash.

    Browse Our Top Pumpkin Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pumpkin Risotto Stuffed Acorn Squash

    Serving Size: 1 (636 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 592.8
     
    Calories from Fat 115
    19%
    Total Fat 12.8 g
    19%
    Saturated Fat 6.7 g
    33%
    Cholesterol 33.4 mg
    11%
    Sodium 740.5 mg
    30%
    Total Carbohydrate 95.3 g
    31%
    Dietary Fiber 5.8 g
    23%
    Sugars 5.4 g
    21%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    fresh sage leaves

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes