Main Dishes

Pumpkin Risotto Stuffed Acorn Squash

12

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.

4
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

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT