Risotto Stuffed Squash

Get creative with with a risotto-stuffed squash.

If you're looking for a spectacular vegetarian dish that can stand up beside holiday turkeys and roasts, or you are just in search of a way to showcase some of autumn's bountiful produce, it's hard to go wrong with risotto-stuffed squash. The slightly sweet, mild squash flesh makes the perfect counterpoint to the crispy-outside, creamy-inside rice, and the risotto-stuffed squash looks particularly pretty on a plate or serving platter. This recipe is vegetarian, but it's easy to adapt for vegans or carnivores, depending on who you're feeding.

Things You'll Need

• 2 acorn squashes
• 2 tablespoons olive oil
• salt
• pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup arborio rice
• 1 cup white wine
• 3 cups vegetable broth
• 1/2 cup Parmesan cheese, finely grated

Instructions

1. Heat the oven to 350 degrees.

2. Prepare the squash by carefully cutting it in half lengthwise. Use a sharp knife to slice the uncut side of the squash so that it can sit flat. Use a melon baller or spoon to scoop out stringy fibers and seeds.

3. Rub the cut sides of your squash with olive oil. Sprinkle it generously with salt and pepper.

4. Set the prepared squash cut-side up on a rimmed baking dish.

5. Melt butter and olive oil in a large pot over medium heat. Add onions and cook it until the onions are soft and translucent -- about five minutes.

6. Stir the arborio rice into the onion-butter mixture, and keep stirring it until the rice is translucent and coated with butter -- about three minutes.

7. Pour the white wine into the rice mixture and stir it frequently until the wine is incorporated into the rice. Taste the rice -- it won't be cooked, but tasting the rice now will make it easier for you to tell when it is done.

8. Add the vegetable broth to the rice a little at a time, stirring it frequently and adding just enough broth to cover the rice and letting it absorb the liquid before adding more. Taste it frequently to see if it is done. Continue adding broth until the rice is al dente -- tender, but still firm -- which should take 20 to 30 minutes.

9. Remove the risotto from the heat, and stir in the grated cheese.

10. Scoop two to three generous spoonfuls of cooked risotto into the baked acorn squash halves. If you want to add more risotto, use a spoon to scoop out more of the cooked squash flesh. You can use that extra squash for soups, stews and pasta sauces.

11. Return the stuffed squash to the oven and bake it until the risotto is golden brown and crunchy on top -- about 20 to 30 minutes.

Tips & Warnings

• This recipe makes a simple cheese risotto. Vary the flavor by adding saffron, roasted garlic, cooked squash, freshly ground pepper, pancetta, bacon or other favorite risotto ingredients.

• If you have leftover risotto, it tastes great reheated in the microwave. For a change, serve it as a base for stews or roll it into balls and fry them in hot oil until crispy.

References

• Bon Appetit: How to Make Risotto