Ingredients
- 2 medium acorn squash, halved
- 1 cup of pureed pumpkin (I prefer fresh rather than canned)
- 2 tablespoons butter
- 1 small onion, minced
- 1½ cups of arborio or risotto rice
- 4 cups chicken stock (recipe) or vegetable stock (recipe)
- ⅔ cup white wine
- ½ cup parmesan cheese, freshly grated
- Salt and ground black pepper
- ½ cup of fresh sage leaves, chopped
- Pinch of dried sage
Recipe Description
Creamy and comforting, this pumpkin risotto stuffed acorn squash is perfect for those chilly nights.
Pumpkin season is not over yet, there are so many recipes to make. This comforting pumpkin risotto is creamy and satisfying and a perfect match for the sweetness of acorn squash. The addition of sage adds an earthy flavor and pairs perfectly with the sweetness of the pumpkin and acorn squash, this dish has all the flavors of the season.
