Pumpkin Risotto Stuffed Acorn Squash

November 17, 2013

This comforting pumpkin risotto is creamy and satisfying and a perfect match for the sweetness of acorn squash. And with the addition of sage, has all the tastes of the season.

2 medium acorn squash, halved
1 cup of pureed pumpkin (I prefer fresh rather than canned)
2 tablespoons butter
1 small onion, minced
1 1/2 cups of arborio or risotto rice
4 cups chicken stock (recipe)
2/3 cup white wine
1/2 cup parmesan cheese, freshly grated
Salt and ground black pepper
1/2 cup of fresh sage leaves, chopped
Pinch of dried sage

For the acorn squash Preheat oven to 400 degrees Brush each half of the acorn squash with olive oil, sage, salt and pepper. Arrange on a sheet pan. If they won't stand, trim the bottom slightly to make...
See the full directions on my site

Nutritions

Calories
612

Sodium
806mg
33% DV

Fat
16g
25% DV

Protein
22g
45% DV

Carbs
85g
29% DV

Fiber
8g
35% DV