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    You are in: Home / Recipes / Roasted Acorn Squash Risotto Recipe
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    Roasted Acorn Squash Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    hipbonez's Note:

    I wanted to find a recipe that reminded me of a dish I ate a local restaurant once; before I became vegan. Luckily, this version is.

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    Units: US | Metric


    1. 1
      Preheat your oven to 400 degrees.
    2. 2
      Place the acorn squash, cut side down on a well oiled baking sheet.
    3. 3
      Bake for about 30 minutes, or until 'fork' tender.
    4. 4
      Remove from the oven, and let cool for a few minutes.
    5. 5
      Scoop out the roasted squash from the skins and set aside.
    6. 6
      In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
    7. 7
      Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
    8. 8
      Stir and cook for about 5 minutes.
    9. 9
      Combine the water and vegetable broth.
    10. 10
      Add the sherry, and 1 cup of the broth, and bring to a boil.
    11. 11
      Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
    12. 12
      When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.).
    13. 13
      When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
    14. 14
      Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
    15. 15
      Add freshly ground pepper, cover and set aside for a few moments before serving.
    16. 16
      Garnish with pecans and parsley.

    Ratings & Reviews:

    • on September 28, 2010


      Delicious! Very straight forward and easy to follow recipe with yummy results. I used roasted and cubed sweet dumpling squash and added a little extra curry powder. I also used a low sodium veggie stock so I seasoned pretty well with salt and pepper. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2007



    Nutritional Facts for Roasted Acorn Squash Risotto

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.3
    Calories from Fat 153
    Total Fat 17.1 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 5.6 mg
    Total Carbohydrate 74.7 g
    Dietary Fiber 5.3 g
    Sugars 1.1 g
    Protein 7.2 g

    The following items or measurements are not included:

    vegetable broth

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