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Cozy Acorn Squash Risotto Recipe: Easy Family Dinner

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A creamy, dreamy risotto made with roasted acorn squash, perfect for a cozy family dinner. This recipe uses simple ingredients and smart shortcuts for a comforting meal that feels special without the fuss.

Ingredients

Scale
  • 1 medium acorn squash (about 2 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cinnamon (optional but recommended)
  • 1½ cups arborio rice (or short-grain brown rice)
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water (for thinning)
  • 1 small yellow onion (about 1 cup, diced)
  • 3 cloves garlic, minced
  • ½ cup dry white wine (or substitute with extra broth + 1 tablespoon apple cider vinegar)
  • 3 tablespoons unsalted butter, divided
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh sage leaves (about 6-8, for garnish, optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Extra Parmesan for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Slice each half into ½-inch thick crescents. Toss the squash with olive oil, salt, pepper, and cinnamon. Spread in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until tender and edges are golden brown. Let cool for 5 minutes, then mash roughly with a fork.
  5. While the squash roasts, in a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Add the rice and stir to coat. Cook for about 2 minutes, stirring constantly, until the edges of the grains become slightly translucent.
  7. Pour in the wine (or substitute). Stir and let it bubble until most of the liquid is absorbed, about 1-2 minutes.
  8. Begin adding the broth, one ladleful at a time (about ½ cup), stirring frequently until mostly absorbed. Continue for 18-22 minutes total, keeping the heat at a gentle simmer.
  9. After about 15 minutes, start tasting the rice. When it is tender but still has a slight bite, stir in the mashed roasted squash.
  10. Remove the pot from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan. Stir vigorously for about 30 seconds.
  11. Season with salt and pepper to taste. If the risotto seems too thick, stir in a splash of warm water or broth.
  12. For the fried sage (optional): In a small skillet, melt 1 tablespoon of butter over medium heat. Add the sage leaves and cook for 30-60 seconds until crispy. Remove with a slotted spoon and drain on a paper towel.
  13. Serve immediately in warm bowls, topped with fried sage, toasted pumpkin seeds, and extra Parmesan.

Notes

Don’t rinse the rice—starch is essential for creaminess. Keep broth warm to avoid shocking the rice. Stir frequently but not constantly. Serve immediately for best texture. Leftovers keep in the fridge for up to 3 days; reheat on the stovetop with a splash of broth.

Nutrition

Keywords: acorn squash risotto, creamy risotto, easy risotto, vegetarian risotto, fall dinner, comfort food, one-pot meal

Find it online: https://leilameals.com/cozy-acorn-squash-risotto-recipe-easy-family-dinner/