ROASTED ACORN SQUASH STUFFED WITH RISOTTO
Steps:
- For the squash: Preheat the oven to 400 degrees F.
- Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
- Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
- For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
- Stuff the roasted squash halves with the risotto and serve.
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Margaret Pilago
[email protected]I'm not a fan of acorn squash, but I thought I'd give this recipe a try. I was pleasantly surprised! The squash was actually really good, and the risotto was delicious.
Husnain Ali
[email protected]This was the first time I've ever made risotto, and it turned out great! I was so impressed with myself.
Muneeba Adams
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The risotto was so creamy and flavorful, and the squash was perfectly roasted.
Farooq Anwer Ali
[email protected]This dish was a bit too rich for my taste. I would have preferred a lighter sauce.
Yasmine37 Williams
[email protected]I love the combination of sweet and savory in this dish. The roasted squash and caramelized onions pair perfectly with the creamy risotto.
Rime Uddin
[email protected]This dish is perfect for a fall dinner party. It's elegant and delicious.
Eisha Abbas
[email protected]I'm not sure what went wrong, but my risotto turned out mushy. I think I might have added too much liquid.
Christina Flowers
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes.
Ali Warraich
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Bashir Bello
[email protected]This dish was a bit bland for my taste. I would have liked more seasoning in the risotto.
Alie sesay
[email protected]I love acorn squash and risotto, so I was excited to try this recipe. It didn't disappoint! The squash was tender and flavorful, and the risotto was creamy and cheesy. I will definitely be making this again.
Mojad Ali
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out perfectly.
Nishantha Mauli
[email protected]This dish was a bit too sweet for my taste, but I can see how others might enjoy it. The squash was roasted perfectly and the risotto was creamy and well-seasoned.
Kaleb Nethercott
[email protected]I'm not a huge fan of squash, but this dish was surprisingly good. The risotto was flavorful and the squash was soft and sweet. I would definitely make this again.
Sophie Gibson
[email protected]This roasted acorn squash stuffed with risotto was an absolute delight! The combination of flavors and textures was perfect. The squash was tender and flavorful, while the risotto was creamy and cheesy. The addition of the roasted vegetables added a