For a richer flavor, roast the acorn squash in the oven instead of microwaving. Preheat oven to 400 degrees F (200 degrees C), drizzle squash with olive oil, and roast for 45-60 minutes, or until tender. Use a good quality vegetable broth for the best flavor. Stirring the risotto constantly is key to achieving a creamy texture. Taste the risotto frequently and adjust seasonings as needed. If the risotto becomes too thick, add a little more broth to loosen it up.
Acorn Squash Risotto
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS33
Embrace the autumnal essence with this Acorn Squash Risotto, a symphony of creamy Arborio rice, sweet roasted squash, and nutty cheeses. A comforting and elegant dish perfect for a cozy evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol45 mg
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Fiber4 g
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Protein10 g
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Saturated Fat10 g
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Sodium672 mg
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Sugar7 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Squash: Place acorn squash cut-sides down on a large microwave-safe plate. Microwave until very soft, about 15 minutes. Cool until easy to handle, about 5 minutes.
02
StepMash the Squash: Peel squash; discard skin. Add squash flesh, olive oil, garlic powder, dried rosemary, salt, and black pepper to a bowl; mash to combine. Set aside.
03
StepSimmer Broth: Bring vegetable broth to a simmer in a saucepan over medium heat.
04
StepStart Risotto: 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.
05
StepCook Risotto: Ladle ⅓ vegetable broth into the pot; cook and stir until absorbed. Repeat process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with Italian seasoning, salt, and black pepper.
06
StepFinish: Stir in Fontina cheese and Parmesan cheese until melted. Add mashed squash and remaining 2 tablespoons butter; stir until squash is heated through and butter is melted, 2 to 4 minutes.
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RECIPE REVIEWS
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Lorena Cummings
Jun 15, 2025The fontina and parmesan cheeses really took this to the next level!
Estella Baumbach
Jun 14, 2025The instructions were easy to follow, even for a risotto novice like me. Thank you!
Dante Russel
May 21, 2025This recipe was fantastic! The risotto was so creamy, and the squash flavor really shone through.
Alexandro Boderenner
May 7, 2025Next time, I might try roasting the squash instead of microwaving it for a deeper, caramelized flavor.
Lavina Huels
Apr 14, 2025I added a pinch of nutmeg to the squash mixture, which complemented the sweetness beautifully.
Aurelie Reinger
Feb 24, 2025My family loved it. It's going into our regular rotation.
Melba Hirthe
Jan 17, 2025I made this for a dinner party, and it was a huge hit! Everyone asked for the recipe.