Silky Roasted Acorn Squash Risotto

Risotto, the creamy northern Italian rice dish built on Arborio starch, turns autumnal when roasted acorn squash melts into the pot. Fresh sage and Parmesan finish this silky one-pot dinner with cozy depth.

Serves 4 · 20 min prep · 55 min cook

Estimate for one serving

• 485 cal
• 14g protein
• 68g carbs
• 18g fat

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Ingredients

• 2 medium acorn squash
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 5 cups vegetable broth
• 3 tbsp unsalted butter
• 1 medium yellow onion
• 3 garlic cloves
• 1.5 cups Arborio rice
• 1/2 cup dry white wine
• 8 fresh sage leaves
• 3/4 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• from 2 squash acorn squash seeds, cleaned
• 1/4 tsp smoked paprika

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise, scoop out the seeds and set them aside in a bowl of water, then place the halves cut-side up on a rimmed baking sheet.
2. 2Drizzle the squash halves with olive oil, season generously with salt and pepper, and roast until the flesh is fork-tender and lightly caramelized at the edges, about 35-40 minutes.
3. 3While the squash roasts, rinse the reserved seeds, pat them completely dry, toss with a drizzle of olive oil, salt, and smoked paprika, then spread on a small sheet and toast in the same oven for the last 12-15 minutes until golden and crisp; set aside for garnish.
4. 4Warm the vegetable broth in a saucepan over low heat so it stays steaming but not boiling. Scoop the roasted squash flesh from the skins into a bowl and mash roughly with a fork until mostly smooth with a few soft chunks remaining.
5. 5Melt butter in a wide heavy pot or deep skillet over medium heat. Add the diced onion and cook, stirring often, until translucent and soft, about 5-6 minutes, then stir in the minced garlic for 30 seconds until fragrant.
6. 6Add the Arborio rice and toast it, stirring constantly, until the grains turn pearly and smell nutty, about 2 minutes. Pour in the white wine and cook, scraping the bottom, until it is nearly absorbed.
7. 7Begin adding the hot broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next; continue this process for 18-20 minutes until the rice is creamy and al dente.
8. 8Fold the mashed acorn squash into the risotto along with the chopped sage, grated Parmesan, and heavy cream. Stir vigorously for 1-2 minutes until the mixture turns silky and the squash is fully incorporated; taste and adjust salt and pepper.
9. 9Remove from heat, cover, and let the risotto rest for 2 minutes so the starches settle. Spoon into warm bowls, top each serving with a scatter of the toasted spiced squash seeds, and finish with an extra grind of black pepper and a few whole sage leaves if desired.