Acorn Squash Stuffed Mushroom and Brown Butter Risotto
Acorn Squash Stuffed Mushroom and Brown Butter Risotto is a comforting and flavorful fall dish that combines roasted acorn squash, earthy mushrooms, and creamy brown butter risotto. This elegant recipe is perfect for autumn gatherings or as a light, satisfying lunch. With fresh herbs, savory flavors, and a sprinkle of toasted pine nuts, this dish brings the warmth of fall to your table in every bite. It’s a vegetarian, plant-based meal that’s customizable and can easily be made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: dinner
- Method: Roasting
- Cuisine: American
Ingredients
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 (RiceSelect® Arborio Rice recommended)
½ cup dry white wine
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
Instructions
-
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 and roast for 40-45 minutes or until tender when pierced with a fork. -
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 brown bits form 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 garlic, shallots, rosemary, and fresh thyme, cooking for an additional 1-2 minutes until fragrant. -
Cook the Risotto:
Add the Arborio rice to the pan and toast for 3-4 minutes, stirring constantly. Pour in the white wine and cook for 3 minutes until the alcohol evaporates. Begin adding the warm vegetable broth one cup at a time, stirring occasionally. Allow the liquid to absorb before adding more broth. Continue adding broth until the rice is al dente (firm to the bite but creamy), using up to 3 ½ cups. If more time is needed, add another ¼ cup of broth. Once cooked, remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. -
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. -
Serve:
Serve immediately as a comforting side dish or light lunch.
Notes
- Storage: Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of broth or water.
- Make-Ahead: The risotto can be made in advance and reheated in the acorn squash for a quick meal.
- Substitutions: Swap out cremini mushrooms for other varieties, such as shiitake or button mushrooms. You can also try using a different type of cheese like gouda or pecorino for a unique twist.
