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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 9g 48%

Polysaturated Fat 1g 9%

Monosaturated Fat 5g 35%

Cholesterol 44mg 14%

Sodium 806mg 33%

Potassium 784mg 22%

Protein 22g 45%

% DAILY VALUE^*

Total Carbohydrate

Fiber 8g 35%

Sugar 7g 15%

Vitamin A 3028IU 60%

Vitamin B6 0.5700000000000001mg 28%

Vitamin C 18mg 31%

Calcium 419mg 41%

Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.