Culinary Cooking and Concepts
Chef John Findley, Executive Chef, University Club of MSU
Featured Food: squash Yield: Serves 4


  • 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.

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