Recipe: <!-- -->Roasted Acorn Squash with Squash Risotto<!-- -->
This is a delightful and elegant vegetarian entrée or side dish for holiday meals. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked...
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Cooking tools:
- Oven
- Baking pan
- Pot
- Food processor
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Pastry brush
- Stove
- Mixing bowl
- Spatula
- Tongs
- Ladle
Ingredients
- 4 acorn squash
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 6 cups gluten-free low-sodium vegetable broth
- 1 cup finely chopped leeks
- 2 1/2 cups peeled and cubed butternut squash
- 2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 1 tablespoon plus 1/2 teaspoon finely chopped fresh sage, divided
- 2/3 cup pine nuts
- 1/2 teaspoon finely chopped fresh thyme
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Recipe: <!-- -->Butternut Squash Risotto<!-- -->
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