Food/ Side Dishes/ Vegetarian

{Roasted Squash} Stuffed with Risotto and a Veggie-Pomegranate Medley

It is nearly mid-November and we have yet to see the first snow flakes. Fall vibes are still in the air and I’m holding onto them as long as I can! Autumn is seriously my favorite. No- Saturdays in autumn are my favorite. Walks around the lake, farmers markets, café hopping, catching up on my current read, cooking delicious food- all reasons I love Saturdays. Today is Saturday. Today I made a unique version of roasted quash stuffed with risotto and a veggie-pomegranate medley

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The flavor. The texture. The fact that it looks AMAZING. Oh, and it’s healthy. It’s basically one of my favorite Fall recipes. That’s why I’m sharing this recipe. It would be a great side dish at Thanksgiving as well

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I actually bought these squashes for the original purpose of decorating our kitchen for the season. It was time to put them to good use. For this recipe I used one each of carnival, sweet dumpling, and acorn squashes (if I determined correctly from my Google search). The acorn squash was left over from when my mom visited last week (see my Honey Roasted Acorn Squash recipe here).

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After cutting each squash in half and gutting the insides, place open side up on a baking sheet. Drizzle with either coconut oil or olive oil (I used coconut) and roast in the oven for 40 minutes until soft and slightly browned.

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For the roasted veggies, I used what was in my fridge, but carrots, sweet potatoes, or asparagus would be other delicious choices.

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While the squash is cooking, prep your veggies. Chop the butternut squash, peppers, ½ the onion, the Brussels sprouts (I did halves), and sage. Spread evenly onto a baking pan, drizzle with oil and sprinkle with salt. Place in the oven.stuffedsquash6

Check the veggies occasionally and use a spatula to mix the pieces around for even cooking. I usually roast my veggies until the onions or Brussels sprouts get nicely browned, which is usually about 30-40 minutes.

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For the kale, chop the leaves and discard the tough stem. Toss with a teaspoon of oil, place on a small baking tray, and sprinkle with salt. Place in the oven and cook for about 15 minutes.

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While the veggies and squash cook, start your risotto.

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Add about a tablespoon of oil to a medium high-sided pot on medium-low heat. Add the other half of the red onion, diced, and cook until browned, stirring constantly to prevent burning. Once browned, add the risotto and cook for 2 minutes, stirring into the onion. Add the broth, one cup at a time, waiting until each is completely absorbed into the risotto. If you feel you need extra broth, you can add more. I only used 3 cups.

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By now, the squash, veggies, kale and risotto should all be finished. Turn the oven down to 350º. Time for the unique flavoring. In a small bowl, whisk together the balsamic vinaigrette and honey.

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In a large bowl, mix together, the risotto, roasted veggies, kale pieces, Pomegranate seeds, and vinaigrette/honey mixture.dsc03158

While I was hesitant on adding the vinaigrette and the pomegranate seeds, I was quite confident the taste would be what I was hoping for. I had pomegranate seeds in a squash dish in the past that I remembered being good. Not only did the seeds add to the flavor, it gave the dish a unique texture and a beautiful look.

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Seriously. How amazing does that look? I could have eaten it all right there. But my little winter squashes awaited to be filled.

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With a spoon, generously scoop the mixture into the squash halves until overflowing. Sprinkle each with salt and cook in the oven for 15 minutes.

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I really think these would taste great with some ground turkey added as well. However, the squash halves would need to be big enough to fit all that goodness. We had friends over for dinner, so this was simply a side dish.

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Roasted Squash Stuffed with Risotto and a Veggie-Pomegranate Medley

Print Recipe
Serves: 6 Cooking Time: 1 hr

Ingredients

  • 3 Squash (I used one each of acorn, carnival, or sweet dumpling)
  • 1/2 Butternut Squash, skinned
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Red Onion, split in halves
  • 12 Brussels sprouts
  • 5 Sage leafs
  • A handful of kale (about 2-3 leafs)
  • 1 Cup Risotto
  • 3 Cups Vegetable or Chicken Broth
  • 3 Tbsp Balsamic Vinaigrette
  • 1 Tbsp Honey
  • 1/2 Pomegranite, seeded
  • Olive Oil or Coconut Oil (I used Coconut Oil)

Instructions

1

Heat Oven to 400º F.

2

Cut the three acorn squashes into halves, scoop out the seeds and guts, and place on a baking sheet, open side up. Sprinkle with oil and cook for 30-40 minutes until soft and slightly browned.

3

While the squash is roasting, chop the butternut squash, peppers, ½ the onion, the Brussels sprouts (I did halves), and sage.

4

Spread all the veggies onto a baking pan, drizzle with oil and sprinkle with salt. Roast for 30-40 minutes until the Brussels sprouts and onions are slightly brown.

5

Chop the kale (discarding the stem) and toss with a tsp oil. Spread on a small baking sheet and sprinkle with salt. Add to oven and cook for 15-20 minutes, until slightly browned and crispy. These should be getting done right around the same tie as the veggies.

6

Start your risotto. Add about a tablespoon of oil to a pot or high-sided pan and set to medium-low heat. Throw in the other half of the red onion, diced, and cook until browned. Add the cup of risotto and cook for 2 minutes, stirring into the onion. Add the broth, one cup at a time, waiting until each is completely absorbed into the risotto. If you feel you need extra broth, you can add more. I only used 3 cups.

7

Turn oven down to 350º once all veggies and squash are done cooking.

8

In a small bowl, whisk together the balsamic vinaigrette and honey. Set aside.

9

In a large bowl, mix together, the risotto, roasted veggies, kale pieces, Pomegranate seeds, and vinaigrette/honey mixture.

10

With a spoon, generously scoop the mixture into the squash halves until overflowing. Sprinkle each with salt and cook in the oven for 15 minutes.

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