(If the risotto seems too dry, just add some more broth). (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. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the onions and saute until they are translucent, about 2 minutes. Toss and roast until fork-tender, 15 to 20 minutes.įor the risotto: Add the olive oil to a large skillet over medium heat. Two halves can even fit into a toaster oven. Place in a roasting pan along with the olive oil and a pinch of salt. The simplest and probably the best thing to do with acorn squash it to split in half, scoop out the seeds, drizzle it with maple syrup or sprinkle with brown sugar, and add a pat of butter and a sprinkling of salt and bake. Meanwhile, peel, seed and dice the remaining squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes. Pour water into the pot until it reaches halfway up the sides of the squash. Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. 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). For the squash: Preheat the oven to 400 degrees F.ĭivide 3 of the squash lengthwise and remove the seeds.

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