Creamy Acorn Squash and Pecan Risotto
Indulge in a rich and comforting dish that unites the earthy sweetness of roasted acorn squash with creamy arborio rice in this vegan-friendly risotto. Infused with fragrant spices such as curry and nutmeg, each bite is a warm hug for your taste buds. Topped with crunchy pecans and fresh parsley, this dish encapsulates the flavors of fall and is perfect for a cozy dinner at home or a delightful gathering with friends. This recipe is inspired by a beloved dish from a local restaurant, reimagined without any animal products, allowing everyone to enjoy its sumptuous flavors.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
acorn squash
1 (halved and seeded)
extra virgin olive oil
2 tablespoons (for sautéing)
sweet onion
1/2 (diced)
garlic cloves
3 (minced)
curry powder
1/2 teaspoon (to taste)
nutmeg
to taste
arborio rice
1 1/2 cups (uncooked)
dry sherry
1/2 cup (optional)
vegetable broth
3 cups
water
1/2 cup (heated)
pecans
1/2 cup (chopped for garnish)
parsley
to taste (for garnish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
On a well-oiled baking sheet, place the halved acorn squash cut side down. Bake for approximately 30 minutes, or until the flesh is fork-tender.
3
Once cooked, remove the squash from the oven and allow it to cool for a few minutes. Then, scoop the tender squash flesh from the skin and set it aside.
4
In a heavy-bottomed saucepan, heat the extra virgin olive oil over medium heat. Add the diced sweet onion and minced garlic, and sauté for about 3 minutes, or until the onion becomes translucent.
5
Sprinkle in the curry powder, nutmeg, and uncooked arborio rice. Stir the mixture thoroughly to coat the rice grains with the oil and spices, cooking for an additional 5 minutes.
6
In a separate bowl, combine the heated water and vegetable broth. Pour in the dry sherry (if using) along with the first cup of broth mixture. Bring to a gentle boil.
7
Once boiling, reduce the heat and let it simmer uncovered, stirring frequently for 7 to 8 minutes. When most of the liquid has been absorbed, gradually add the remaining broth, one cup at a time. Make sure to stir often and only add the next cup after the previous one has been mostly absorbed. This should take about 20 to 25 minutes.
8
When the final cup of liquid has been mostly absorbed, gently fold in the roasted acorn squash, mixing well with the risotto.
9
Continue stirring with a wooden spoon until the risotto reaches a creamy consistency while still maintaining a slight bite.
10
Season with freshly ground pepper to taste. Allow the dish to sit covered for a couple of minutes before serving.
11
Serve warm, garnished with chopped pecans and fresh parsley for a delightful crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Acorn Squash and Pecan Risotto?
It is a rich, comforting vegan dish that combines roasted acorn squash, arborio rice, warm spices like curry and nutmeg, and crunchy pecans.
Is this recipe vegan-friendly?
Yes, this recipe is entirely vegan and uses vegetable broth and olive oil instead of dairy products.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What temperature should the oven be set to for roasting the squash?
Preheat your oven to 400°F (200°C) to roast the acorn squash.
How long does it take to roast the acorn squash?
The acorn squash should be baked for approximately 30 minutes until the flesh is fork-tender.
How do I prepare the squash for roasting?
Halve and seed the squash, then place it cut side down on a well-oiled baking sheet.
What type of rice is required for this risotto?
Arborio rice is used because its high starch content creates the signature creamy texture of risotto.
Do I need to peel the squash before cooking?
No, you roast it in the skin and then scoop the tender flesh out once it is cooked.
What spices are used to flavor this dish?
This recipe uses curry powder and nutmeg to provide a warm, fragrant flavor profile.
Is the dry sherry necessary?
The dry sherry is optional, but it adds a depth of flavor to the rice during the initial simmering stage.
What can I substitute for dry sherry?
If you prefer not to use sherry, you can simply replace it with an equal amount of additional vegetable broth.
How do I add the broth to the rice?
The broth should be added gradually, one cup at a time, allowing each portion to be mostly absorbed before adding the next.
Why is frequent stirring important in this recipe?
Stirring frequently helps release the starches from the arborio rice, which is what makes the risotto creamy.
How long does the rice take to cook?
The total simmering and absorption process for the rice takes about 20 to 25 minutes.
When should I add the roasted squash to the risotto?
Fold in the roasted acorn squash after the final cup of liquid has been mostly absorbed by the rice.
What type of onion works best for this risotto?
A sweet onion is recommended for its mild flavor that complements the sweetness of the squash.
How much garlic is needed for the recipe?
The recipe calls for 3 minced garlic cloves.
What are the garnishes for this dish?
Garnish the finished risotto with chopped pecans and fresh parsley for added texture and color.
Can I use water instead of vegetable broth?
The recipe uses a combination of 3 cups of vegetable broth and 1/2 cup of heated water for the best flavor balance.
What should the final consistency of the risotto be?
It should be creamy and rich while the rice grains still maintain a slight bite (al dente).
Is this recipe considered healthy?
Yes, it is tagged as a healthy, one-dish meal featuring nutrient-dense squash and heart-healthy pecans.
Can I substitute the acorn squash with another variety?
While acorn squash is specified, butternut squash or red kuri squash would also work well due to their similar textures.
Does this recipe contain dairy or butter?
No, the creaminess comes from the rice starch and the squash itself, making it completely dairy-free.
How do I know when the rice is done?
The rice is done when it is tender but firm to the bite and the mixture has reached a thick, porridge-like consistency.
Should I cook the risotto covered or uncovered?
The rice should be simmered uncovered while stirring, but let it sit covered for a few minutes before serving.
How much olive oil is used?
You will need 2 tablespoons of extra virgin olive oil for sautéing the aromatics.
What makes this a seasonal dish?
The use of acorn squash, pecans, and warm spices makes it a classic fall or autumn-inspired meal.
Can I adjust the amount of curry powder?
Yes, the recipe suggests 1/2 teaspoon of curry powder, but you can adjust this to your personal taste.
What is the first step in the cooking process?
The first step is to preheat your oven and prepare the acorn squash for roasting.
Is this risotto suitable for a formal dinner party?
Absolutely, its sophisticated flavor profile and elegant garnishes make it perfect for gatherings.