Dinners · Recipes · Side Dishes

Squash and Cranberry Risotto

This weekend, I was lucky enough to take home some beautiful squash that my Poppy grew in his garden.   Squash is such a delicious vegetable and can be cooked in so many ways.  This dish always reminds me of the Fall season and what better way to cap off a rainy, cool, September day then a big plate of squash and cranberry risotto.

Ingredients – Serves 4

  • 1 medium acorn squash, halved
  • 2 tbsp olive oil
  • 4 cups vegetable broth (make sure it’s gluten free – I use Campbell’s)
  • 1 small white onion, diced
  • 4 garlic cloves, minced
  • 1 tsp curry powder
  • 1 tsp nutmeg
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1/2 cup toasted pecans
  • 1/4 – 1/2 cup dried cranberries


  1. Preheat oven to 400 degrees.  Place halves of squash in a baking dish filled with approximately 2″ of hot water.  Bake squash in oven for 30 minutes, until squash is tender.
  2. Heat vegetable broth in a saucepan over the stove and reduce to a simmer
  3. In a large saucepan, heat olive oil on medium heat.  Add onion and garlic and saute for a few minutes until soft.  Add nutmeg, curry powder and rice.  Stir and cook another couple of minutes.
  4. Add white wine and stir occasionally until liquid has absorbed
  5. Add broth, one ladleful at a time, waiting until the liquid has absorbed before adding the next ladleful
  6. Once all broth has been added and absorbed, cover and remove from heat for 5 minutes
  7. Add squash by spoonful and mix in dried cranberries and pecans


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