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Roasted Garlic Risotto Stuffed Acorn Squash

Looking for a fabulous Thanksgiving side or the perfect comfort meal to come home to after a long day? This roasted garlic risotto stuffed acorn squash delivers! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 people
Course: Side Dish , Main Course , Lunch , Dinner
Cuisine: American , International

Ingredients

  • 2 small acorn squashes or 1 large
  • 1 medium red onion chopped
  • 2 stalks celery chopped
  • 4-5 sweet peppers chopped
  • 1 tablespoon olive oil
  • 6 ounces package Priano Roasted Garlic Risotto
  • ½ pound sausage optional
  • ½ cup Parmesan cheese
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees
  2. Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  3. Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  4. Drizzle each squash half with olive oil, salt, and pepper.
  5. Roast for in preheated over for 40 minutes - or until fork tender.
  6. While squash is roasting prepare Priano Roasted Garlic Risotto according to package directions.
  7. In a large skillet over medium heat - heat oil and add red onion, celery, sweet peppers, salt and pepper to taste. Cook until onions begin to soften.
  8. Add (and remove sausage casings) sausage and cook until sausage is crumbled and browned on all sides; remove from heat
  9. Once squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with a layer of risotto, then sausage mixture, risotto and finally top with sausage mixture. Sprinkle Parmesan cheese on top.
  10. Return to oven to broil- about 2-5 minutes, until Parmesan cheese is crispy.