Beet Risotto Stuffed Squash

Now that fall is here, I've got more squash than I know what to do with, courtesy of my fabulous CSA share from Porter Farms. My kitchen is overflowing with spaghetti squash, butternut squash, and acorn squash. I can't eat it fast enough!

This week when I found out (via Porter Farms' Facebook page) that we'd be getting beets and acorn squash, I immediately came up with a plan of action. I'd come across this recipe for beet risotto on Pinterest, and knew right away that it would be perfect stuffed into a squash. Good news: I was right!

I'm lucky to have a local goat cheese producer here in Western New York. I visited the First Light Farm & Creamery stand at the Elmwood-Bidwell farmers market here in Buffalo this weekend, and decided that the honey-chipotle chevre would be a good match for the recipe. If they hadn't been out of the garlic-thyme, I may have chosen that flavor instead, but this was perfect! Of course if you aren't lucky enough to have fresh, local goat cheese available to you, a good chevre from your grocery store would be fine. And if you prefer to keep the recipe vegan, you can just leave the goat cheese out entirely.



Beet Risotto Stuffed Squash with Honey Chipotle Goat Cheese


Ingredients
  • 3 small acorn squash (or other small squash)
  • 2 tbsp olive oil
  • 3 beets, chopped
  • 1 small sweet onion, chopped
  • 1 cup arborio rice
  • 3 cups vegetable stock
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh thyme
  • ½ cups chevre goat cheese

Method

Preheat oven to 350 degrees F.
Cut the squash in half and scoop out the seeds and pulp. Place the squash cut side up on a baking sheet, bake about 30 minutes until squash is tender. (You can rub the squash with oil before baking, but I didn't and it turned out fine.)

While the squash is baking -
Heat the olive oil in a large saucepan over medium heat. Add the beets and onion, cook until soft (about 10 minutes.) Add the rice and toss to coat. Add broth and vinegar and bring to a boil.
Reduce heat to simmer, add thyme, and cover.
Simmer, stirring occasionally, until rice is cooked and risotto is creamy (15-20 minutes.)
Season with salt & pepper to taste.

Remove the squash from the oven, stuff with risotto, and sprinkle with the goat cheese.
Enjoy!


Yield: 6 servings


Nutritional Analysis of one squash half stuffed with the risotto including the goat cheese:
Calories per serving: 349 Calories from fat: 102 Total Fat: 11.4g Saturated Fat: 4.8g Cholesterol: 10mg Sodium: 237mg Total Carbohydrates: 56.7g Dietary Fiber: 6.1g Sugars: 5.6g Protein: 9.4g