The month of December is recognized as national Winter Squash Month. Here is an awesome Acorn Squash Risotto recipe. This would be a great side dish for a winter’s dinner.
1 large Acorn Squash, about 1 pound
2 tablespoons Butter
2 tablespoons chopped Shallots
2 cups Arborio Rice
½ cup Dry White Wine
3 cups Duck Stock or you can substitute Chicken Stock
1 tablespoon chopped fresh Sage
3 tablespoon Butter
2 tablespoons Heavy Cream
1/4 cup grated fresh Parmesan
Salt and pepper
Heat duck stock to a simmer. Skin and seed acorn squash and finely dice; heat sauce pan and add 2 tablespoons of butter. Once butter begins to bubbles add shallots, rice and acorn squash, sauté for a few minutes and deglaze with white Wine. Add stock one cup at a time cooking each cup till almost completely absorbed. Add remaining ingredients; sage, butter, Parmesan heavy cream and season with salt and pepper.
Let it rest for a few minutes before serving.