Sunday, October 10, 2010

Baked Acorn Squash Stuffed with Mushroom Risotto

This weekend was Harvest Fest, which is a fundraiser for Somerville Local First (a non-profit organization that supports sustainable local economic growth). There was food and beer from a bunch of local restaurants and breweries. The Independent served a version of this, and since I had a TINY acorn squash to cook I decided to make it at home for my roommate and me

Ingredients (this made dinner for 2 with leftovers)
1 acorn squash
1 tbsp butter
1 tsp salt
1 cup Arborio rice
1 onion diced
3 cloves garlic minced
1 cup chopped portabella mushrooms
1/4 cup dried mushrooms reconstituted
4 cups mushroom broth
1 cup white wine
2 tbsp butter
2 tbsp olive oil
1/2 cup shredded cheese (I used smoked swiss)
1 pinch thyme
salt and pepper

preheat oven to 400
cut squash in half and scoop out the fibers and seeds
score the inside and cut a bit off the bottom so they sit flat in the baking dish
put half a tsp of butter in each squash
put the squash cut side up in a baking dish with half inch of water and bake
Once the butter melts spread it up along the sides and on top. Continue to bake until browning on top and soft

while the squash is baking melt the butter and heat 2 tbsp oil in a sautee pan
cook onions and garlic with a pinch of salt
then sautee mushrooms
add rice and toast for a minute or two
add cup of wine and cook until rice absorbs liquid
then add a cup of broth at a time while on low to med-low heat
with last cup of broth, add pinch of thyme
once rice is soft, add cheese and 1 more tbsp butter

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