Squash Stuffed with Kale and Almond Risotto
By Miyoko Schinner
Serves: 12-16
Prep Time: 10 min
Cook Time: 45 min
Ingredients
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
Directions
1
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.
2
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.
3
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.
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