Roasted Acorn Squash With Squash Risotto

Name: Roasted Acorn Squash With Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 4 acorn squash; 473 milliliters uncooked Arborio rice; 591 milliliters peeled and cubed butternut squash; 118 milliliters dry white wine; 4 Tbsps extra virgin olive oil; 237 milliliters finely chopped leeks; 158 milliliters pine nuts; 1 Tbsp finely chopped sage, divided; 8 servings Salt to taste; 1 teaspoons finely chopped thyme; 1 liters water or gluten-free vegetable broth

You can never have too many side dish recipes, so give Roasted Acorn Squash With Squash Risotto a try. One portion of this dish contains approximately 7g of protein, 14g of fat, and a total of 443 calories. This recipe serves 8. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of pine nuts, salt, sage, and a handful of other ingredients are all it takes to make this recipe so yummy.