Roasted Acorn & Butternut Squash Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Squash

   Preheat your oven to 400°F (200°C). Cut the acorn and butternut squashes in half, remove seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes until tender.

2. 2

   Cook the Base

   In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent.

3. 3

   Add Rice

   Stir in the Arborio rice, allowing it to toast for about 2 minutes. This will enhance the nutty flavor of the rice.

4. 4

   Incorporate Broth

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process should take about 18-20 minutes.

5. 5

   Blend the Squash

   Once the squash is roasted, scoop the flesh into a bowl and mash it slightly. Stir the mashed squash into the risotto towards the end of the cooking process.

6. 6

   Finish with Ricotta and Rosemary

   Remove the risotto from heat and stir in the ricotta cheese, fresh rosemary, and season with additional salt and pepper to taste.

7. 7

   Toast the Pepitas

   In a small skillet, toast the pepitas over medium heat until they are lightly browned and fragrant, about 5 minutes.

8. 8

   Serve

   Plating the risotto, sprinkle the toasted pepitas on top for added crunch, and enjoy!