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Acorn Squash Risotto

Rated as 4.57 out of 5 Stars

"Creamy risotto with acorn squash."
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1 h 4 m servings 503
Original recipe yields 4 servings


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  1. Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.
  2. Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
  3. Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
  4. Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
  5. Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.
  6. Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.

Nutrition Facts

Per Serving: 503 calories; 19.5 67.2 10.2 44 672 Full nutrition

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Read all reviews 4
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I only had organic chix broth (instead of veggie broth)and I used 32 ounces. I did not have fontina cheese so I used a 1/3 cup of grated organic parm cheese. Instead of nuking the acorn squash...

I used chicken broth constituted from Better Than Boulion, because I reserve veg broth for vegan recipes, and I've made risotto with chicken broth before. I used brown rice and had to stir in br...

I was pleasantly surprised with this recipe. I made it as written except I needed another half cup of broth to get my rice cooked. Also, it's good the next day, not as sweet, but still so good!

I have made this twice, but substituted chunked cook butternut squash and cooked pumpkin chunks. It was absolutely delicious!