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Roasted Acorn Squash Stuffed with Risotto

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Roasted Acorn Squash Stuffed with Risotto

Recipes

November 26, 2019

Roasted Acorn Squash Stuffed with Risotto
Serving Size: 6 servings

Ingredients:
Squash:
4 medium acorn squash
Kosher salt
2 cups whole milk
1 tablespoon olive oil

Risotto:
2 tablespoons olive oil
1 medium onion, diced
1 cup arborio rice
1 cup white wine
3 cups chicken or vegetable broth, plus more as needed
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper

Directions:
For the squash:
Preheat the oven to 400 degrees F.
Divide 3 of the squash lengthwise and remove the seeds.
Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway.
Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.

For the risotto:
Add the olive oil to a large skillet over medium heat.
Add the onions and saute until they are translucent, about 2 minutes.
Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes.
Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup.
(This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.)
When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash.
Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
Stuff the roasted squash halves with the risotto and serve.

Broccoli Rabe With Feta and Red Pepper Flakes
Serving Size: 4

Ingredients:
Kosher salt
2 bunches broccoli rabe, trimmed
Olive oil
3 garlic cloves, sliced
1 teaspoon red pepper flakes, plus more as needed
Freshly ground black pepper
½ cup (2 ounces) crumbled feta

Directions:
Bring a large pot of salted water to a boil.
Fill a large bowl with ice and water and set aside.
Blanch the broccoli rabe in the boiling water for about 2 minutes, then
transfer to the ice bath and let cool completely.
Drain and squeeze out any excess
water.
Chop the broccoli rabe into 2-inch pieces.

In a large skillet, heat enough oil to cover the bottom of the pan over medium high
heat. Add the garlic and cook, stirring, until light golden brown, about
2 minutes. Add the red pepper flakes and cook, stirring, until fragrant, about
30 seconds.
Add the broccoli rabe and cook, stirring, until warmed through,
about 2 minutes.
Season with salt and pepper to taste and transfer to a large
platter.
Sprinkle the feta on top and serve immediately.

 

Want more of Chef Marc Murphy recipes? Visit Food Network.com for more information!

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