Squash Stuffed with Kale and Almond Risotto
By Miyoko Schinner
Prep Time: 10 min
Cook Time: 45 min
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.