Roasted Acorn Squash Stuffed With Risotto Recipes

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BAKED ACORN SQUASH WITH BROWN SUGAR



Baked Acorn Squash with Brown Sugar image

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 4

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
  • Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
  • Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

RISOTTO WITH ROASTED WINTER SQUASH



Risotto with Roasted Winter Squash image

Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
Salt to taste
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
3 to 4 tablespoons chopped fresh parsley
Freshly ground pepper

Steps:

  • Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
  • Bring the stock to a simmer in a saucepan.
  • Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
  • Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams

BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO



Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto image

The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I'm usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They'll be like miniature vegetarian (or vegan) turkeys

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 generous servings

Number Of Ingredients 15

6 small acorn squash
1 bunch kale or 1 10-ounce package stemmed and washed kale, stems picked out and discarded
Salt to taste
1 cup cooked wild rice (1/3 cup uncooked)*
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
2/3 cup arborio rice
1 plump garlic clove, minced
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
1/4 cup chopped fresh dill
1/4 cup chopped flat-leaf parsley
Freshly ground pepper to taste
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)
Cayenne or freshly grated nutmeg to taste (optional)

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
  • Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
  • Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
  • Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
  • Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
  • Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 4 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1047 milligrams, Sugar 1 gram

BAKED STUFFED ACORN SQUASH



Baked Stuffed Acorn Squash image

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated

Steps:

  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams

ACORN SQUASH RISOTTO



Acorn Squash Risotto image

Creamy risotto with acorn squash.

Provided by Chris Fisher

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h4m

Yield 4

Number Of Ingredients 13

1 acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 pinch garlic powder
1 pinch dried rosemary, or to taste
2 (14 ounce) cans vegetable broth, or more to taste
¼ cup butter, divided
1 yellow onion, chopped
1 cup Arborio rice
½ cup white wine
1 pinch Italian seasoning, or to taste
¼ cup grated fontina cheese
¼ cup grated Parmesan cheese

Steps:

  • Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.
  • Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
  • Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
  • Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
  • Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.
  • Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 67.2 g, Cholesterol 44.5 mg, Fat 19.5 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 10.3 g, Sodium 672.1 mg, Sugar 7.1 g

ROASTED ACORN SQUASH RISOTTO



Roasted Acorn Squash Risotto image

I wanted to find a recipe that reminded me of a dish I ate a local restaurant once; before I became vegan. Luckily, this version is.

Provided by hipbonez

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 acorn squash, halved and seeded
2 tablespoons extra virgin olive oil
1/2 sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon curry powder, to taste
nutmeg, to taste
1 1/2 cups arborio rice, uncooked (italian style)
1/2 cup dry sherry (optional)
3 cups vegetable broth
1/2 cup water, heated
1/2 cup pecans, chopped (for garnish)
parsley (for garnish)

Steps:

  • Preheat your oven to 400 degrees.
  • Place the acorn squash, cut side down on a well oiled baking sheet.
  • Bake for about 30 minutes, or until 'fork' tender.
  • Remove from the oven, and let cool for a few minutes.
  • Scoop out the roasted squash from the skins and set aside.
  • In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
  • Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
  • Stir and cook for about 5 minutes.
  • Combine the water and vegetable broth.
  • Add the sherry, and 1 cup of the broth, and bring to a boil.
  • Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
  • When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.).
  • When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
  • Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
  • Add freshly ground pepper, cover and set aside for a few moments before serving.
  • Garnish with pecans and parsley.

Nutrition Facts : Calories 475.4, Fat 17.1, SaturatedFat 1.9, Sodium 5.6, Carbohydrate 74.8, Fiber 5.3, Sugar 1.2, Protein 7.3

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