Acorn Squash Stuffed Mushroom and Brown Butter Risotto

Acorn Squash Stuffed Mushroom and Brown Butter Risotto is a flavorful and elegant dish that combines the rich, savory taste of mushrooms and brown butter risotto with the natural sweetness of roasted acorn squash. Full of fresh herbs and comforting flavors, this recipe makes the perfect side dish or a light, satisfying lunch. It’s a dish that brings the warmth of autumn to your table in every bite.

Why You’ll Love This Recipe

• Fall-Inspired: The combination of roasted acorn squash and earthy mushrooms makes this dish perfect for cooler weather and autumn gatherings.

• Flavorful & Hearty: The creamy Arborio rice, enriched with brown butter, and topped with toasted pine nuts, offers rich, comforting flavors.

• Customizable: You can add your favorite herbs, proteins, or extra vegetables to make it your own.

• Vegetarian: This dish is entirely plant-based, making it ideal for vegetarians and anyone looking for a hearty, meatless meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Acorn Squash:

• 2 acorn squash

• 2 tsp dried thyme

• 2 Tbsp avocado oil

• Salt and pepper to taste

For the Mushroom and Brown Butter Risotto:

• 1 ½ Tbsp fresh thyme

• 1 tsp fresh rosemary, finely chopped

• 3 cloves garlic, minced

• 1 shallot, finely chopped

• 3 Tbsp butter

• 1 cup Arborio rice

• 8 oz cremini mushrooms, sliced

• 3 ½ – 4 cups vegetable broth, warmed

• ½ cup Parmesan cheese, plus extra for garnish

• ¼ cup toasted pine nuts

• Salt and pepper to taste

Directions

1. Prepare the Acorn Squash:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• Cut the acorn squash in half and scoop out the seeds. Drizzle with avocado oil and season with salt, pepper, and dried thyme.

• Place the squash cut side down on the baking sheet. Roast for 40-45 minutes, or until the squash is tender when pierced with a fork.

2. Brown the Butter:

• While the squash is roasting, heat 3 Tbsp of butter in a large saucepan over medium heat.

• Allow the butter to cook until the brown bits appear and it gives off a nutty aroma. Stir occasionally to prevent burning.

• Once browned, add the sliced mushrooms and cook for 4-5 minutes until softened.

• Stir in the minced garlic, chopped shallots, rosemary, and fresh thyme. Cook for an additional 1-2 minutes, until fragrant.

3. Cook the Risotto:

• Add the Arborio rice to the pan and toast it for 3-4 minutes, stirring constantly.

• Begin adding the warm vegetable broth, one cup at a time, stirring occasionally. Allow the liquid to absorb before adding more broth.

• Continue adding the broth until you’ve used 3 ½ cups and the rice is al dente (firm to the bite but creamy). If the rice needs more time, add another ¼ cup of broth.

• Once the rice is cooked, remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

4. Assemble the Dish:

• Once the acorn squash is roasted, remove it from the oven and carefully scoop a portion of the risotto into each squash half.

• Sprinkle with toasted pine nuts and extra Parmesan cheese for garnish.

5. Serve:

• Serve immediately as a beautiful, comforting side dish or light lunch.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Notes

• Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of broth or water.

• Make-ahead: The risotto can be prepared in advance and reheated in the acorn squash for a quick meal.

• Substitutions: Feel free to swap out the cremini mushrooms for other varieties, such as shiitake or button mushrooms. You can also try using a different type of cheese for a unique twist, such as gouda or pecorino.

Variations

• Add Protein: For added protein, serve this dish with grilled chicken, shrimp, or a side of beans.

• Vegan Option: To make this dish vegan, simply use plant-based butter and nutritional yeast instead of Parmesan.

• Extra Veggies: Add sautéed spinach, kale, or zucchini to the risotto for even more flavor and nutrition.

Storage/Reheating

• Storage: Store any leftover risotto in the fridge for up to 3 days in an airtight container.

• Reheat: Reheat in a saucepan over low heat, adding a splash of broth or water to loosen the risotto.

FAQs

Can I make this dish ahead of time?

Yes, you can make the risotto ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, simply reheat it in the squash or in a pan.

Can I use a different type of rice?

Arborio rice is the traditional rice used for risotto because of its creamy texture. If you don’t have Arborio rice, you can use another short-grain rice, but the texture may not be as creamy.

How do I know when the acorn squash is done?

The squash should be tender when pierced with a fork, and the flesh should easily scoop out from the skin.

Conclusion

Acorn Squash Stuffed Mushroom and Brown Butter Risotto is a rich, flavorful dish that combines the comfort of creamy risotto with the sweetness of roasted acorn squash. Perfect for a cozy lunch or a festive side dish, it’s a beautifully simple recipe that brings together fall’s best flavors. Enjoy it with toasted pine nuts and a sprinkle of Parmesan for an extra touch of decadence!

Print