How should I prepare the butternut squash before stuffing it?

First, preheat your oven to 360 degreesF. Slice the butternut squash in half, scoop out the seeds, and bake it for one hour until tender enough to scoop out some pulp for the risotto.

What kind of rice is best for this stuffed squash recipe?

This recipe specifically calls for 1/2 cup of risotto rice, which will create a creamy texture when cooked with vegetable stock and then baked inside the squash.

Can I make the risotto ahead of time?

The recipe instructs to add the risotto to the pan with onion and garlic, then gradually add vegetable stock and simmer. It's best made fresh to ensure the creamy texture, but you could prep the chopped vegetables.

What if I have leftover risotto mixture after filling the squash?

Any leftover risotto mixture that doesn't fit into the squash can be served on the side of the dish, making for a delicious accompaniment to the stuffed squash.

How should I store and reheat any remaining Stuffed Risotto Squash?

Store any leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, you can warm it gently in the oven or microwave until heated through.

4 years ago

Stuffed Risotto Squash
[Vegan]

JL By: Julia Verkuil & Ellen Landman

Author Bio

Julia and Ellen are two Dutch girls with a love for food. After finishing their... Read More

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Two halves of a roasted butternut squash, generously stuffed with creamy risotto, kale, carrots, and pistachios, tied with a rope, and garnished with hemp seeds.

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Squash

Stuffed Risotto Squash [Vegan]

Dairy Free

Vegan

This Risotto Squash is a perfect dish to take with you and share. You can make it in advance and just pop it in the oven to get warm and slightly brown. It is delicious!

Ingredients You Need for Stuffed Risotto Squash [Vegan]

1 butternut squash
1 onion
2 cloves garlic
1 cups vegetable stock
1/2 cup risotto rice
1 cup kale
1 carrot (about 1/2 cup when cut)
small handful pistachio (without shell)

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How to Prepare Stuffed Risotto Squash [Vegan]

Preheat the oven to 360ºF. Slice the squash in half and take out the seeds. Bake the squash in the oven for one hour.
Chop onion and garlic and bake in a pan on low heat until glazed and golden (either use oil or water to bake). Boil the vegetable stock (you can make your own or use a stock cube/powder) in a separate pan. Add the risotto to the onion and garlic and stir.
Add the rice to the pan and wait a little bit for the liquid in the pan to be absorbed by the rice. Then add a small amount of the vegetable stock, stir and let is simmer. Add more vegetable stock and repeat this process.
Finely slice carrot, kale and pistachio. Add to the risotto, bake for another 2 minutes. Take off the heat.
Take the butternut squash from the oven and make the hole a bit bigger by scooping out some of the pulp. Just make sure there is a little bit of squash left on all the sides. Add the pulp to the risotto mixture.
Fill the squash with the mixture (leftovers can be served on the side of the dish) and place the top back on, tie with a rope, sprinkle with some hemp seeds (optional). Place back in the oven for 30 minutes and enjoy.