Acorn Squash with Root Vegetable Risotto
- 1 acorn squash
- 2 c root vegetables (parsnip, rutabaga, carrots, sweet potatoes, beets)
- 2 c cooked Arborio rice
- 2 oz shredded parmesan cheese
- 4 oz heavy whipping cream
- 1 oz EV olive oil
- Salt and pepper
Cut the squash into quarters and remove the seeds. Place in a deep baking pan with about a ½ inch of water. Cover with foil and bake for 25-30 minutes at 375 degrees until tender. Remove from the oven and set aside. Using a medium sauté pan over medium heat, and add the olive oil and the root vegetables. Cook for 3-5 minutes stirring often. Add the Arborio rice and cook for 2 minutes. Add the cheese, cream and salt and pepper. Simmer for a couple minutes and serve over each squash quarter.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.