This Pumpkin Risotto Stuffed Acorn Squash is the ultimate cozy autumn recipe. It’s hearty and flavorful, and is bursting with all of the flavors of autumn. Enjoy!
Pumpkin Risotto Stuffed Acorn Squash
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 1 acorn squash, halved
- seeds from acorn squash, rinsed and patted dry
- 2 tbsp EVOO
- 1 cup arborio rice
- 3 cups vegetable stock
- 1 tsp fresh thyme leaves
- 1 tsp fresh sage leaves, sliced thinly
- ⅔ cup pumpkin puree
- 1 tbsp unsalted butter
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Drizzle acorn squash halves with EVOO, salt, and pepper. Bake for 1 hour in a baking dish.
- Place acorn squash seeds in a smaller baking dish and sprinkle with salt and pepper. Bake for 25 minutes, also at 400 degrees F, and remove.
- While the acorn squash is baking, bring arborio rice and 2 cups of vegetable stock to a boil and then reduce heat to low. Stir constantly. When most of the stock cooks into the rice, add remaining cup and continue stirring.
- When most of the stock has cooked into the rice, add the thyme, sage, pumpkin puree, butter, and heavy cream. Stir for approximately three minutes. Once combined, add the parmesan cheese and season with salt and pepper.
- Remove from heat and serve inside of the acorn squash halves. Garnish with acorn squash seeds.
- Enjoy!
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Wow, what a delicious fall food!