October 29, 2019 — last updated September 11, 2023
Simply roasted acorn squash is filled with creamy pumpkin risotto with sage and Parmesan cheese in this Pumpkin Risotto Stuffed Acorn Squash. This dish takes the guess-work out of what to serve with pumpkin risotto, because it is a complete meal in one and cleanup is a breeze!
A simple risotto can be a base to add so many flavors. If you think that making risotto is time consuming and difficult, it is not. I have a great, step-by-step guide of How to Make Simple Risotto with tips and tricks.
Leftover risotto
If you end up with a lot of leftover risotto, you can turn it into another dish by making Risotto Rice Balls (Arancini). A crispy, fried Sicilian appetizer or snack.
This particular risotto is flavored with fresh pumpkin puree, earthy, seasonal sage, wine (optional), shallots and Parmesan cheese. This recipe is vegetarian and gluten-free so there are no problems serving this to friends and family with dietary restrictions.
Want to kick-up the flavor even more? You could add bacon to the risotto. Simply crisp up some bacon in the pan before adding the shallot.
How to cut acorn squash
Acorn is the one of the prettiest squashes and makes a lovely presentation for this dish, but they’re not easy to cut. To safely cut the squash in half, I place the squash on a towel to prevent slipping. I also use a small paring knife instead of a large one.
The small knife makes it easier to pull out of the squash and doesn’t get stuck. I make small cuts all around the center, pull the squash apart and clean out the seeds.
Acorn is squash completely edible
Every part of the squash is edible, skin and seeds. Roast and salt the seeds for a delicious snack.
Squash is a very versatile veggie. I prefer to roast, not boil so you can season while it cooks. An easy, roasted acorn squash and roast with Indian spices makes the perfect fall and winter side dish.
Best pan for pumpkin risotto
I like to use a wide, round-bottom pan, not a high-sided sauté pan. This way the rice doesn’t get stuck in the edges when stirring.
Brown Butter Mushroom Sage Risotto is another, cold weather and comforting dish that has so much flavor.
What is so convenient about this recipe is, you don’t have to use fresh pumpkin, canned is just as delicious.Just make sure it’s pure pumpkin and not pumpkin pie puree.
Make ahead risotto
Prep the components, i.e. the risotto and roast the squash the day before. Refrigerate the risottoin a sealed container and roasted squash well wrapped refrigerated(after they have both cooled). When you’re ready to serve, add the risotto to the squash, put them in a 350°F/175°C oven without preheating (this way they will warm up slowly and evenly )I would say for about 20 minutes until warm.
If you’ve tried this Pumpkin Risotto Stuffed Acorn Squash or any other recipe on the blog, then don’t forget to rate the recipe andlet me know it turned out in the comments below. I love to hear from my readers!
Yield: 4 servings
Pumpkin Risotto Stuffed Acorn Squash
Easy pumpkin risotto is stuffed into a roasted acorn squash for a delicious and pretty presentation.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Ingredients
- 2 medium acorn squash, cut in half
- 2 tablespoons olive oil
- Salt
- Ground black pepper
- ½ teaspoon dried sage
- 4 cups vegetable stock
- 1 tablespoon olive oil
- 2/3 cup (227 grams) shallots, finely chopped
- 2 tablespoons fresh sage leaves, chopped
- 1 1/2 cups of arborio or risotto rice
- 2/3 cup white wine
- 1 cup (1/2 can) pumpkin puree
- Salt, if needed
- 1/2 cup Parmesan cheese, freshly grated plus more for garnish
Instructions
- Preheat oven to 400°F/205°C.
- Brush each half of the acorn squash with olive oil, an even sprinkling of salt and pepper and dried sage. Arrange the squash on a sheet pan cut-side up. If they won't stand, trim the bottom slightly to give them a flat surface, using a grater also helps. Roast for 40 to 50 minutes until fork tender.
- For the risotto, while the squash is roasting:
Add the stock to a small pan and keep warm on the stove. - Add the olive oil to a round-bottom sauté or braising pan over medium heat. When hot, add the shallot and sauté until soft, about 5 minutes, don't brown. Add the fresh sage and rice, stir to coat the rice in the oil and toast slightly. Add the wine, stir and simmer until the wine is almost absorbed. Add 1 ladle of the stock and stir often until almost completely absorbed, repeat with another ladle of stock. Repeat these steps allowing the rice to absorb each addition of the stock before adding more. When you add the last ladle, also add the pumpkin at the same time and stir well until thickened and the rice is tender still with a little bite, not mushy.
- Stir in the Parmesan cheese. Taste for seasoning, add salt if needed. You may not need to if your stock is salty.
- Divide the risotto between the 4 halves of the roasted acorn squash. Finish with more grated Parmesan cheese.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 604Saturated Fat 6gCholesterol 30mgSodium 604mgCarbohydrates 98gProtein 18g
Appetizers Christmas Comfort food Dinner Ideas Italian One pan dishes Rice Side dishes Thanksgiving Vegetables Vegetarian
posted by Janette on October 29, 2019
10 Comments / Leave a Comment »
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EM — @ Reply
Made this with homemade heirloom pumpkin purée and it was a smash hit with the guests, though now I think they expect me to make it every year!
Pro tip: make a lot then use the leftovers to make Arancini *chef’s kiss*
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Janette — @ Reply
Thank you. I have made my arancini with this and it is delicious.
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Denise Suharski — @ Reply
Could this be made a day ahead?
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Janette — @ Reply
You canmake this a day ahead. What I would do is prep the components, i.e. the risotto and roast the squash the day before. Refrigerate the risottoin a sealed container and roasted squash well wrapped refrigerated(after they have both cooled). When you’re ready to serve, add the risotto to the squash, put them in a 350 degree oven without preheating, this way they will warm up slowly and evenly, I would say for about 20 minutes or so. I hope this helps and enjoy.
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Abbey — @ Reply
I made this for a dinner part Saturday night and everyone was so impressed with my presentation. Thank you for a delicious and beautiful recipe
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Janette — @ Reply
I’m so glad it was a hit. Thanks for the great feedback.
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Debi Wayland — @ Reply
I love acorn squash, and this pumpkin risotto stuffed one looks awesome! I can’t wait to try it!
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Annette H — @ Reply
This looks delicious. I love pumpkin risotto but have never tried it this way before. Will definitely give this a try.
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Jodee Weiland — @ Reply
This looks so delicious! I love risotto and acorn squash…what a great idea! Thanks for sharing!
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Janette Fuschi — @ Reply
Thank you Jodee, it is a lovely comforting dish.
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10 Comments on “Pumpkin Risotto Stuffed Acorn Squash”
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