Cute Little Parcels
As a child, my mom made gem squash every Sunday, she would stuff them with butter and sugar! Just the thought of those sweet gems makes me peckish. The idea for these parcels came when I had bought a pocket of squash and had left over risotto in the fridge. So if you happen to have left over risotto, use it, or if not, I have included a recipe for a simple risotto here.
Acorn squash is a nutritional powerhouse. Packed with vitamins, minerals, and antioxidants, it offers a range of health benefits. This humble vegetable is a rich source of Vitamin C, which boosts the immune system and promotes healthy skin. It’s also a great source of fiber, aiding in digestion and keeping you feeling full and satisfied.
Serving Ideas
This dish pairs beautifully with a light arugula salad dressed in a balsamic vinaigrette. For an added crunch, sprinkle some toasted nuts on top.
Ingredient Subs
- For a gluten-free option, swap Arborio rice with a gluten-free risotto rice.
- Swap peas with edamame for a different twist on the recipe.
- Substitute nutritional yeast with vegan cheese or omit for a different flavor profile
Cooking Tips
- Stir Constantly: When preparing the risotto, ensure to stir continuously. This helps achieve that creamy texture.
- Use Warm Broth: Warm vegetable broth is absorbed more readily by the rice, resulting in a smoother risotto.
- Roast Squash Cut Side Up: This allows the flavors to concentrate and keeps the squash tender.
- Don’t Overstuff: Be mindful not to overfill the squash halves, as it may hinder the even cooking of the risotto.
- Season Thoughtfully: Taste and adjust seasonings at each step to build layers of flavor.
Equipment Used
You will need the following to make this dish:
- Baking Sheet
- Large Pot
- Sharp Knife
- Cutting Board
- Mixing Spoon
- Oven
Storing Tips
Store any leftover risotto in an airtight container in the fridge for up to 3 days. It can also be frozen for up to a month. Thaw and reheat gently in the oven for best results.
Looking for some other recipes with peas:
Mushroom and Pea Risotto Stuffed Acorn Squash
Ingredients
- 2 acorn squash (or Gem Squash) halved and seeds removed
- 1 cup or 240 grams Arborio rice
- 1 cup or 150 grams fresh or frozen peas
- 1 cup or 150 grams mushrooms, chopped
- 1 small onion chopped
- 4 cups or 950 milliliters vegetable broth
- 1/2 cup or 120 milliliters white wine (optional)
- 1/4 cup or 60 milliliters olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 190°C (375°F).
- Place the halved acorn squash (gem squash) on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes or until tender.
- While the squash is roasting, prepare the risotto. In a large pot, sauté the onion and garlic in olive oil until translucent.
- Add the mushrooms and cook until they release their moisture and become tender.
- Stir in the Arborio rice and cook for a few minutes until translucent around the edges.
- Gradually add the vegetable broth and white wine (if using) while stirring continuously until the rice is cooked and creamy.
- Stir in the peas and nutritional yeast (if using) until heated through. Season with salt and pepper.
- Once the acorn squash is tender, remove from the oven. Fill each squash half with the mushroom and pea risotto.
- Garnish with fresh parsley and serve.
1 Comment
This was enjoyed by everyone in the house, what a fun idea!