Squash Stuffed with Kale and Almond Risotto

Prep: 10 minutes Cook: 45-50 minutes


By Miyoko Schinner


  • 8 zephyr, acorn, or delicata squash
  • water or stock for sauteing
  • 3/4 cup arborio rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/4 cup white wine (optional)
  • 6 cups kale, chopped
  • 1 tsp rubbed sage
  • salt & pepper to taste
  • 3/4 cup almond meal
  • 1/2 cup almonds, sliced


In a 350 degree oven, prebake the squash for about 15 minutes until you can get a knife into it. If using Zephyr squash, place the squash on a cutting board, rotating to find a side that will allow the squash to sit and not roll over. Slice off the top of the bulbous part of the squash at a diagonal and scoop out the seeds. It will look like a large spoon (even more so after you have eaten them). If using acorn or delicata squash, pre-bake whole until just soft enough to cut in half. After cutting in half, remove the seeds.

While the squash are baking, you can prepare the risotto. In a heavy-bottom saucepan, heat the water or stock and add the diced onions and minced garlic. Over medium-low heat, saute the onions and garlic until tender, adding a little salt to flavor. Add the dry Arborio rice, and continue to saute for about 3 or 4 minutes. Add a half-cup of the stock and stir until mostly absorbed. Keep adding a half-cup of stock at a time, stirring almost constantly; this will prevent the rice from sticking and yield risotto suspended in a creamy sauce. After you have added about 2 cups of stock, add the wine, sage and kale. Continue by adding the final cup of stock in two increments, until the rice is somewhat tender but still has a hard core. Add the almond meal, stir well, and remove from heat.

Spoon this mixture into the hollowed-out squash. Sprinkle almond slices over the risotto and return to the oven to bake for about a half-hour.