This was the first time I ever made risotto (the instructions on the arborio rice package really came through!) While I was stirring for 25 minutes, I thought “this is the last time I’ll ever make risotto.” But when we finished eating all of it, I quickly though “I’ll be making risotto again and again and again.” I used it to make Stuffed Acorn Squash, and it was one of my favorite fall dishes!
How to Make Stuffed Acorn Squash
So the risotto part was the time-consuming part but the acorn squash is the easiest.
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Cut the acorn squash in half
Remove the seeds using a spoon
Drizzle the acorn squash with olive oil, brown sugar, salt/pepper
Roast in the oven until they’re fork tender and caramelized
At that point, you can literally just grab a spoon and dig in as is. And hey, that’s totally acceptable! It’s a simple roasted acorn squash recipe. But today, we’re making stuffed acorn squash. So continue reading please 🙂
While that’s roasting in the oven, it’s time for the grueling risotto process I was talking about. But honestly, you need to just set up whatever Netflix show you’re binge watching on your computer or TV or ipad, get a stool and commit to stirring on and off for 25 minutes. It’s worth it, I promise you.
And for me, I found there’s something so oddly satisfying about lazily pouring and stirring, pouring and stirring as the arborio rice slowly gets creamier and thicker. We’re pretty much making rice magic over here!
When it’s all done, it’s time for stuffed acorn squash.
Scoop the parmesan risotto into the little crevice formed from removing the seeds.
Garnish with some fresh basil and crushed red pepper
Serve the “rice magic” with your favorite protein or as a complete meal on its own
And just like that, you’ve instantly changed the course of your dinner outlook!
I cut each half in half to demonstrate my excellent progress in portion control. But I didn’t skimp out on the protein. I sauteed some chicken breast to go along with this. It pairs so wonderfully with so many proteins or even just a big salad.
However you enjoy it, enjoy it! You earned this one!
If you make this healthy-ish feelgood Risotto Stuffed Acorn Squash recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Parmesan Risotto Stuffed Acorn Squash is a creamy and hearty vegetarian fall side dish that pairs very well with baked chicken or Thanksgiving turkey
Course: Side Dish
Keyword: Squash Risotto, Stuffed Squash
Author: Yumna Jawad
2medium acorn squashhalved through the stem and seeded
Salt and pepperto taste
3cupsof vegetable brothor chicken broth
Basilfor garnish, if desired
Crushed red pepperfor garnish, if desired
Heat the oven to 400°F. Drizzle the squash with olive oil and sprinkle with brown sugar. Season with salt and pepper . Set the acorn squash halves cut-side up in a baking dish. Roast in the oven for 35 to 45 minutes, until they are fork-tender and the edges look roasted and slightly caramelized. Set aside.
In a large non-stick skillet over medium heat, melt the butter. Add the garlic and onions, and saute for about 2 minutes, until the onions are translucent. Add the arborio rice, stir to coat with butter for 2 minutes.
Add the vegetable broth, 1/2 cup at a time, and stir until all the liquid is absorbed before adding another 1/2 cup. I found it best to add 1/2 cup of broth every 4 minutes until all the broth is done and the rice becomes creamy.
Then, add the Parmesan cheese, stir to incorporate, season with salt and pepper and remove from the heat. You may add another 1/4 to 1/2 cup of broth if you feel that the mixture is too dry at this point.
Once you reach the desired consistency, stuff the roasted squash halves with the Parmesan risotto. Then, garnish with the basil and crushed red pepper, if you desire. Serve as a side course with protein of choice.
Risotto Stuffed Acorn Squash
Amount Per Serving (1 g)
Calories 222Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g10%
Total Carbohydrates 36g12%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!