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
- 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.
- Heat vegetable broth in a saucepan over the stove and reduce to a simmer
- 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.
- Add white wine and stir occasionally until liquid has absorbed
- Add broth, one ladleful at a time, waiting until the liquid has absorbed before adding the next ladleful
- Once all broth has been added and absorbed, cover and remove from heat for 5 minutes
- Add squash by spoonful and mix in dried cranberries and pecans