Pumpkin Risotto Stuffed Acorn Squash

By Erika on August 27th, 2012 / / No Comments


Pumpkin Risotto Stuffed Acorn Squash


  • 2 acorn squashes
  • 2 teaspoons canola oil
  • 1/2 white onion, diced
  • 1/2 cup pureed roasted pumpkin (you may also substitute canned pumpkin)
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3-4 cups vegetable or chicken broth, heated (should be hot when pouring into risotto)
  • 1 1/2 teaspons salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon each fresh rosemary, thyme and sage, chopped finely
  • 1/4 cup pinenuts, toasted
  • 1/2 cup fresh parmesan, grated (parmigiano-reggiano)

For browned crispy sage butter:

  • 6-8 sage leaves
  • 3 Tablespoons butter


  1. Preheat Oven to 400. Cut squash in half. Roast in oven for 30 minutes.
  2. While squash is roasting, start the risotto. Sautee onions in canola oil over medium heat until onions are transluscent. Add pumpkin and cook another few minutes until pumpkin is tender. Add rice and stir with wooden spoon to coat. Add wine and cook about 2 minutes. Start to add stock, 1 cup at a time along with salt and white pepper and simmer. Stir every two minutes or so until stock is absorbed about 7-10 minutes. Add more stock and repeat until stock is gone and absorbed. Risotto should be cooked but still al dente. If not soft enough, keep adding stock and stirring until it's the right texture. Add chopped rosemary, sage and thyme, parmesan cheese and pinenuts. Taste and season with more salt and pepper if desired.
  3. While risotto is cooking toward the end, melt the butter in a separate small pan and add sage. Cook, stirring until butter is brown and sage crsipy. Remove from heat, and pour over risotto. Stir it in gently.
  4. Scoop the risotto into your roasted acorn squashes and serve!

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