Goes great with green beans sauteed with some garlic and red pepper flakes.

Acorn Squash Risotto
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 1 acorn squash, skinned, cut into bite size pieces
  • 1 tbsp fresh thyme
  • 1 tbsp each extra virgin olive oil and butter
  • 3 oz pancetta, diced
  • 2.5 cups each chicken stock and water, combined
  • ½ onion, chopped fine
  • 1 tbsp fresh rosemary
  • 2 cloves garlic, minced
  • ¾ cup Arborio rice
  • ½ cup dry white wine
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste
  1. Preheat oven to 375 F.
  2. In large oven safe saute pan over medium heat, heat oil and butter.
  3. Add squash and pancetta, cook 3 minutes.
  4. Place pan in oven for 20 minutes. Meanwhile, make a side dish.
  5. Take saute pan out of oven, lower oven to warming temperature, keep side dish in oven if necessary.
  6. Remove squash and pancetta from saute pan, add more oil or butter if needed, saute rosemary and onions until translucent in pan.
  7. Meanwhile, bring chicken broth and water to simmer, keep warm.
  8. Add garlic and rice, saute 3 min, or until edges of rice are translucent.
  9. Deglaze with wine, cook until wine is absorbed.
  10. Add 1.5 cups of broth, cook until absorbed, stirring occasionally.
  11. Add more broth in increments of 0.5 cups, cook until absorbed each time, until rice is done to your liking.
  12. Add squash and parmesan to the risotto. Season with salt and pepper to taste. Add more broth if risotto is too thick.
  13. Serve immediately.


Really cheap and tasty and somehow also elegant dish.