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Acorn Squash Risotto

Acorn Squash Risotto with Sage Brown Butter and Hazelnuts

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Recipe Details

Story

Restaurant-worthy risotto has never been easier to make at home, thanks to our brilliant technique that skips the near-constant stirring. Here, we fold in Parmesan and acorn squash that's roasted until caramelized and tender. For a decadent finish, a sage- and nutmeg-infused brown butter is drizzled over each serving, and toasted hazelnuts add crunch.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 750
  • Protein 13g
  • Total Carb 87g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • acorn squash
    1
    acorn squash
  • yellow onion
    1
    yellow onion
  • garlic
    1 clove
    garlic
  • vegetable bouillon cube
    1
    vegetable bouillon cube
  • Arborio rice
    3/4 cup
    Arborio rice
  • white wine
    1/3 cup
    white wine
  • sage
    1/8 ounce
    sage
  • hazelnuts
    1 tablespoon
    hazelnuts
  • stick unsalted butter
    1/2
    stick unsalted butter
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • ground nutmeg
    1/4 teaspoon
    ground nutmeg

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 8" medium pots, 1 with lid
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients and warm broth

    Prepare ingredients and warm broth

    Preheat oven to 450ºF. Rinse all produce. Halve acorn squash lengthwise. Using a large spoon, scoop out and discard seeds. Cut crosswise into ½-inch half-moons, then halve. Peel onion and cut into small dice. Mince garlic. In a medium pot, bring bouillon cube and 2½ cups water to a boil over medium-high heat. Remove pot from heat and cover to keep warm until Step 3.

  2. Sauté aromatics and toast rice

    Sauté aromatics and toast rice

    While broth warms, heat 2 teaspoons olive oil in a separate medium pot over medium-high heat. When oil is shimmering, add onion and garlic; sauté, stirring, until softening, 3-4 minutes. Add rice and cook, stirring frequently, until toasted and translucent, 2-3 minutes (toasting the rice adds a delicious nutty flavor and prevents it from absorbing liquid too quickly).

  3. Simmer risotto

    Simmer risotto

    Add white wine to pot with rice, still over medium-high heat, and simmer until liquid is mostly absorbed, 1-2 minutes. Then, add warmed broth and ½ teaspoon salt, reserving pot for Step 5. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-18 minutes more.

  4. Roast acorn squash

    Roast acorn squash

    While risotto simmers, line a baking sheet with foil. Add acorn squash and toss with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until lightly browned and tender, 14-16 minutes.

  5. Make sage brown butter

    Make sage brown butter

    While squash roasts, pick sage leaves, discarding stems. Roughly chop hazelnuts. Wipe pot from broth clean and return to medium-high heat with butter. When butter is foamy, add nutmeg, sage, and hazelnuts. Swirl pot occasionally until butter turns golden and fragrant, sage leaves are crispy, and hazelnuts are toasted, 4-6 minutes. Remove pot from heat. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate acorn squash risotto

    Plate acorn squash risotto

    Once rice is tender, remove pot from heat and stir in Parmesan, ½ teaspoon salt, and pepper as desired. Gently fold in roasted acorn squash. Divide acorn squash risotto between serving plates and top with sage brown butter and hazelnuts. Dig in!

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