Roasted Acorn Squash Risotto

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Roasted Acorn Squash Risotto

 

 

Whichever Italian Goddess first created risotto, a

wonderfully creamy, flavorful rice dish, I am indebted

to her. If you love acorn squash as much as I do, you

will adore this risotto, infused with the harvest

flavors of roasted acorn squash and nutmeg, accented

with the spicy sweet flavor of vegetarian " sausage " .*

 

1 acorn squash, halved, seeded

8 vegetarian sausage patties or links

2 Tbs. extra virgin olive oil

1/2 sweet onion, diced

3 garlic cloves, minced

1/2 tsp. curry powder

1/4 tsp. nutmeg

1 1/2 cups Italian Arborio rice, uncooked

1/2 cup dry sherry

3 cups organic vegetable broth plus 1/2 cup water,

heated

(non-veggies can use organic chicken broth)

1/2 cup slivered pecans

2 Tbs. Half and Half, or soy cream

1 Tbs. chopped fresh parsley, for garnish

 

Preheat your oven to 400 degrees.

 

Roast the acorn squash by placing the two halves cut

side down on a well oiled

baking sheet. Bake for about 30 minutes, or until fork

tender. Remove from the oven, and let cool for a few

minutes. Scoop out the roasted squash from the skins

and set aside. Spray a non-stick skillet with olive

oil and heat over medium heat. Gently fry the

vegetarian sausages until they are golden brown.

Remove from heat and set aside.

 

In a heavy saucepan, heat the olive oil on medium

heat, and sauté the onion

and garlic for 3 minutes. Add the curry, spices, and

uncooked Arborio rice

and stir well, until the rice is coated. Stir and cook

for about 5 minutes.

Add the sherry, and 1 cup of the broth, and bring to a

boil. Reduce heat and

simmer uncovered, stirring frequently for 7-8 minutes.

When most of the liquid is absorbed, add the remaining

cups of broth 1 cup at a time, stirring and simmering

until each cup of liquid is absorbed before adding the

next one. (The whole process should take about 20-25

minutes.) When the final cup of liquid is mostly

absorbed, add in the roasted squash, pecans, and mix

in well. Break up the sausages into bite-size pieces,

and add them in. Continue stirring with a wooden spoon

until the rice is creamy, yet still retains some

" bite " . Add 2 Tbs. Half and Half at this point, if you

desire extra creaminess and stir well. Add freshly

ground pepper, and set aside for a few moments before

serving.

Warm up four serving bowls. Spoon this delicious

risotto into the bowls, and garnish with some chopped

parsley, and a few pecans.

*meateaters may easily substitute meat or turkey

sausage

Serves 4-6.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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