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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Acorn squash risotto Recipe

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This recipe for Acorn squash risotto is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 cups of acorn squash 'balls' (use a melon baller or parisienne scoop)
• 2 ounces of extra virgin olive oil
• 1/2 cup of chopped onion
• 2 cloves of minced garlic
• 1/2 cup of good white wine
• 2-3 cups of rich chicken broth
• 1 Tablespoon of minced rosemary
• 1/2 cup of freshly grated Parmesan cheese
• Salt and pepper
Directions:
Directions:
Heat a thick bottomed pot large enough to accommodate almost all of the squash in a single layer. Heat the pot until it is very hot than in quick succession add the olive oil and acorn squash. Stir the squash quickly as it caramelizes and the outside of the balls begin to darken. When they are well toasted reduce the heat to medium and add the onions. Stir for a few minutes as the onion also caramelizes a bit. Add the garlic and stir until it is fully aromatized, a minute more.

Add the white wine and stir as it reduces coating the squash. Reduce the heat to low. Add half of the chicken broth and rosemary and continue stirring as the squash cooks. If needed add more of the chicken broth until the squash is just cooked. Adjust the heat as needed trying to evaporate the liquid and glaze and cook the squash simultaneously.

When the squash is tender (not mushy), add the Parmesan cheese, and season to taste with the salt and pepper.

Serve the risotto immediately or hold for 5 minutes before serving.
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Classic risotto gets a hearty twist from acorn squash instead of rice, plus onion, garlic, and rosemary. Risotto needs constant stirring, so you will get some exercise making this dish.

I did not use a melon baller, I simply cut the squash into chunks.

 

 

 

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