Recipe: <!-- -->Roasted Acorn Squash with Squash Risotto<!-- --> | Whole Foods Market
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
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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