ROASTED ACORN SQUASH WITH SQUASH RISOTTO
This is a delightful and elegant vegetarian entrée or side dish for holiday meals. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet.
Time 50m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Cut each acorn squash lengthwise in half (from tip to stem) then scoop out and discard any seeds and stringy flesh.
- Brush insides of acorn squash with 1 1/2 tablespoons of the oil and season with 1/4 teaspoon salt.
- Place acorn squash, cut side down, in a baking pan and roast until tender but still firm, about 20 minutes.
- Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat.
- Heat remaining 2 tablespoons oil in a heavy 3-quart pot over medium heat.
- Add leeks and cook, stirring often, until soft, about 5 minutes.
- Add butternut squash and cook for 3 minutes.
- Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant.
- Add wine and stir constantly until almost completely absorbed, about 2 minutes.
- Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed.
- Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more.
- Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total.
- Stir in 1 tablespoon of the sage and season with 1/4 teaspoon salt.
- Meanwhile, put pine nuts into a food processor and pulse until coarsely ground.
- Stir in thyme, remaining 1/2 teaspoon sage and 1/4 teaspoon salt. Set aside.
- When acorn squash is cooked, remove from oven.
- Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto.
- Gently press about 2 tablespoons of the pine nut mixture on top of the risotto in each squash half.
- Return squash to oven and bake until topping begins to brown, about 20 minutes.
- Transfer to plates and serve.
Nutrition Facts : Calories 330 calories, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 430 milligrams, Carbohydrate 48 grams, Protein 6 grams
ACORN SQUASH RISOTTO
Creamy risotto with acorn squash.
Provided by Chris Fisher
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h4m
Yield 4
Number Of Ingredients 13
Steps:
- Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.
- Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
- Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
- Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
- Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.
- Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.
Nutrition Facts : Calories 503.2 calories, Carbohydrate 67.2 g, Cholesterol 44.5 mg, Fat 19.5 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 10.3 g, Sodium 672.1 mg, Sugar 7.1 g
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.
SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
ROASTED ACORN SQUASH RISOTTO
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.
Provided by hipbonez
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees.
- Place the acorn squash, cut side down on a well oiled baking sheet.
- Bake for about 30 minutes, or until 'fork' tender.
- Remove from the oven, and let cool for a few minutes.
- Scoop out the roasted squash from the skins and set aside.
- In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
- Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
- Stir and cook for about 5 minutes.
- Combine the water and vegetable broth.
- Add the sherry, and 1 cup of the broth, and bring to a boil.
- Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
- 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.).
- When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
- Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
- Add freshly ground pepper, cover and set aside for a few moments before serving.
- Garnish with pecans and parsley.
Nutrition Facts : Calories 475.4, Fat 17.1, SaturatedFat 1.9, Sodium 5.6, Carbohydrate 74.8, Fiber 5.3, Sugar 1.2, Protein 7.3
BUTTERNUT SQUASH AND BACON RISOTTO
This risotto is very flavourful with the squash and bacon. Other winter squash varieties, hubbard, acorn, turban, can be substituted if you like.
Provided by MarieRynr
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C) Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
- Remove from the oven and let cool.
- Chop coarsely and set aside.
- Peel the squash and cut lengthwise into 8 wedges.
- Scoop out the seeds and discard, then cut crosswise into thin slices.
- In a large frying pan over medium heat, warm 1 1/2 TBS of the olive oil.
- Add the squash, cover and cook, turning occasionally, until almost tender, 7 to 10 minutes.
- Season to taste with salt and pepper and set aside.
- In a saucepan, combine the water and stock and bring to a gentle simmer over medium heat.
- In another large saucepan over medium heat, warm the remaining 3 TBS olive oil.
- Add the bacon and onion and sauté until the onion is soft, about 10 minutes.
- Add the thyme, sage, rosemary and rice and cook, stirring constantly, until the rice is translucent around the edges, about 2 to 3 minutes.
- Add approximately 1/2 cup of the simmering stock mixture and stir to scrape the rice from the bottom and sides of the pan.
- When the liquid has been almost completely absorbed, add another 1/2 cup liquid, stirring constantly.
- Continue in this manner, stirring almost continuously and keeping the grains slightly moist at all times, until the rice is firm but tender and the kernels are no longer chalky at the center, 20 to 30 minutes.
- When the risotto is done, stir in another 1/2 cup liquid, the squash, the toasted nuts and half of the Parmesan.
- Season to taste with salt and pepper.
- Transfer to a warmed serving dish and sprinkle with the remaining Parmesan and serve at once.
Nutrition Facts : Calories 610.8, Fat 27.2, SaturatedFat 7, Cholesterol 27.8, Sodium 617.7, Carbohydrate 74.3, Fiber 5.8, Sugar 7.4, Protein 18.9
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
- You should have about 6 cups.
- Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Roast for 25 to 30 minutes, tossing once, until very tender.
- Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan.
- Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
- Add the rice and stir to coat the grains with butter.
- Add the wine and cook for 2 minutes.
- Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
- Continue to add the stock, 2 ladles at a time, stirring every few minutes.
- Each time, cook until the mixture seems a little dry, then add more stock.
- Continue until the rice is cooked through, but still al dente, about 30 minutes total.
- Off the heat, add the roasted squash cubes and Parmesan.
- Mix well and serve.
MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO
Make and share this Mario Batali's Risotto Al Zucca: Squash Risotto recipe from Food.com.
Provided by Piaqua
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
- Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
- Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
- Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
- Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
Nutrition Facts : Calories 798.5, Fat 32.1, SaturatedFat 12.3, Cholesterol 48.7, Sodium 542.7, Carbohydrate 102.9, Fiber 4.8, Sugar 5.4, Protein 18.6
ACORN OR BUTTERNUT SQUASH RISOTTO
This risotto is easy and fairly quick after you peel and cut up the squash. Good healthy alternative. Could be used as a main meal or a side dish
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the squash and cut into 1" cubes.
- Put them under the broiler to toast.
- Boil the rice with liquid and flavoring.
- Heat up a large fry pan and scold the mixed veg on it with no liquid.
- When the squash is browned to your taste put it in the microwave with a couple of spoons of water and zap until tender- takes about 4.
- 5 minutes.
- While the squash is zapping mix the cooked rice in with the mixed veg.
- Stir in whatever seasoning you feel like using.
- it should now be on a low heat- just to keep everything warm.
- When the squash is done toss it in and mix it up- and serve.
- Salt or soy sauce or whatever to taste.
- it took about 15-20 mins to do.
Nutrition Facts : Calories 252.8, Fat 2, SaturatedFat 0.4, Sodium 116, Carbohydrate 53.1, Fiber 11.3, Sugar 1.3, Protein 10.3
More about "acorn or butternut squash risotto food"
31 ACORN SQUASH RECIPES WITH AMAZING FLAVOR - FOOD …
From foodnetwork.com
Author By
SILKY SQUASH RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
10+ WINTER SQUASH RECIPES (5 VARIETIES!) - FAMILYSTYLE FOOD
From familystylefood.com
OUR TOP-RATED SQUASH RECIPES TO KICK OFF FALL | ALLRECIPES
From allrecipes.com
VEGAN BUTTERNUT SQUASH RISOTTO - VEGGIE INSPIRED
From veggieinspired.com
ACORN SQUASH RISOTTO WITH BACON {GF} - AVOCADO PESTO
From avocadopesto.com
WINTER SQUASH RECIPES | ALLRECIPES
From test.element.allrecipes.com
11 RECIPES THAT TURN WINTER SQUASH INTO DELICIOUS MEALS
From bangordailynews.com
15 ACORN SQUASH RECIPES BAKED - SELECTED RECIPES
From selectedrecipe.com
ACORN OR BUTTERNUT SQUASH RISOTTO RECIPE - WEBETUTORIAL
From webetutorial.com
SEASON’S CHOICE BUTTERNUT SQUASH RISOTTO REVIEW
From freezermealfrenzy.com
ACORN SQUASH RISOTTO WITH SHIITAKE MUSHROOMS - FRESH …
From freshoffthegrid.com
ACORN & BUTTERNUT SQUASH RISOTTO WITH TRUFFLE SALT AND ROSEMARY …
From pinterest.ca
ACORN SQUASH RISOTTO | RECIPE | ACORN SQUASH, SQUASH RISOTTO, …
From pinterest.com
ACORN OR BUTTERNUT SQUASH RISOTTO - CHAMPSDIET.COM
From champsdiet.com
ACORN SQUASH RECIPES | ALLRECIPES
From test.element.allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love