13 Delicious Acorn Squash Risotto Recipes

Looking for a cozy, autumnal dish that brings warmth to your table? Acorn squash risotto is the perfect blend of creamy comfort and seasonal flavor, making it a must-try for any home cook. Whether you’re craving a quick weeknight dinner or a show-stopping side, our roundup of 13 delicious recipes has something for everyone. Dive in and discover your new favorite fall dish!

Creamy Acorn Squash Risotto with Sage

Savory and comforting, this creamy acorn squash risotto with sage is a fall favorite. Its rich flavors and creamy texture make it a perfect dish for cozy evenings.

Ingredients

• For the risotto:
• 1 acorn squash, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups vegetable broth
• 1 tbsp butter
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• For the sage:
• 2 tbsp butter
• 8 fresh sage leaves

Instructions

1. Preheat oven to 400°F. Toss acorn squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Heat vegetable broth in a saucepan over low heat. Keep warm.
3. In a large pot, melt 1 tbsp butter over medium heat. Add onion, cook until translucent, about 5 minutes.
4. Add Arborio rice, stir to coat with butter. Toast for 2 minutes until edges are translucent.
5. Pour in white wine, stir until absorbed. Tip: Use a wooden spoon to prevent rice from breaking.
6. Add warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is absorbed before adding more.
7. After 20 minutes, stir in roasted squash and Parmesan. Cook for 5 more minutes until creamy.
8. In a small pan, melt 2 tbsp butter over medium heat. Add sage leaves, fry for 30 seconds until crisp. Tip: Watch closely to avoid burning.
9. Remove risotto from heat. Let stand for 2 minutes before serving. Tip: Resting allows flavors to meld.
10. Garnish with fried sage leaves.

Notably creamy with a hint of sweetness from the squash, this risotto pairs well with a crisp white wine. For an extra touch, serve with a drizzle of sage-infused olive oil.

Roasted Acorn Squash Risotto with Parmesan

Craving a cozy, creamy dish that’s both comforting and elegant? This roasted acorn squash risotto with Parmesan is your answer.

Ingredients

• For the roasted squash:
  • 1 acorn squash, halved and seeded
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the risotto:
  • 4 cups chicken or vegetable broth
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with salt. Roast cut-side down for 25 minutes until tender. Tip: Roasting squash enhances its natural sweetness.
2. While squash roasts, heat broth in a saucepan over low heat. Keep warm.
3. In a large pot, heat olive oil over medium heat. Add onion, cook until translucent, about 5 minutes.
4. Add Arborio rice to the pot. Stir for 1 minute until grains are slightly toasted.
5. Pour in white wine. Stir until absorbed, about 2 minutes.
6. Add warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is absorbed before adding more. Tip: Constant stirring releases the rice’s starch for a creamier texture.
7. Once rice is al dente and creamy, about 20 minutes, remove from heat. Stir in roasted squash, Parmesan, and butter. Tip: Adding butter at the end enriches the risotto’s flavor.
8. Season with salt if needed. Serve immediately.

Kick back and enjoy the risotto’s creamy texture and the squash’s sweet, nutty flavor. For a twist, top with crispy sage leaves or toasted walnuts.

Acorn Squash Risotto with Toasted Pecans

Overflowing with autumnal vibes, this dish combines creamy risotto with the sweet, nutty flavors of acorn squash and pecans. Perfect for a cozy night in.

Ingredients

• For the risotto:
  • 1 acorn squash, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups vegetable broth
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
• For the topping:
  • 1/2 cup pecans, roughly chopped
  • 1 tbsp butter
  • 1/4 tsp salt

Instructions

1. Preheat oven to 400°F. Toss acorn squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Heat vegetable broth in a saucepan over low heat. Keep warm.
3. In a large pan, melt 1 tbsp butter over medium heat. Add onion, cook until translucent, about 5 minutes.
4. Add Arborio rice to the pan. Stir for 2 minutes until grains are slightly toasted.
5. Pour in white wine. Stir until absorbed.
6. Add warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is absorbed before adding more.
7. When rice is creamy and al dente, about 20 minutes, stir in roasted squash and Parmesan cheese.
8. For the topping, melt 1 tbsp butter in a small pan over medium heat. Add pecans and salt. Toast for 3 minutes, stirring constantly.
9. Serve risotto topped with toasted pecans.

Ultimate comfort food, the risotto is creamy with a slight bite, while the pecans add a crunchy contrast. Try serving it in hollowed-out acorn squash halves for a stunning presentation.

Spicy Acorn Squash Risotto with Chorizo

Craving a dish that combines comfort with a kick? This Spicy Acorn Squash Risotto with Chorizo delivers creamy richness and smoky heat in every bite.

Ingredients

• For the risotto:
  • 1 acorn squash, peeled and diced (about 2 cups)
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt to taste
• For the chorizo:
  • 1/2 lb Spanish chorizo, diced

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic. Cook until translucent, about 3 minutes.
2. Add acorn squash and red pepper flakes. Cook for 5 minutes, stirring occasionally, until squash begins to soften.
3. Stir in Arborio rice. Toast for 2 minutes until grains are slightly translucent.
4. Pour in white wine. Simmer until liquid is mostly absorbed.
5. Add warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. While risotto cooks, brown chorizo in a separate pan over medium heat for 5 minutes. Drain excess fat.
7. Once risotto is creamy and rice is al dente, remove from heat. Stir in Parmesan cheese and chorizo.
8. Season with salt if needed. Let stand for 2 minutes before serving.

Final thoughts: The risotto is luxuriously creamy with chunks of tender squash and crispy chorizo. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the flavors.

Acorn Squash Risotto with Goat Cheese

Kickstart your fall cooking with this creamy Acorn Squash Risotto, a perfect blend of sweet and savory flavors. Goat cheese adds a tangy finish that elevates the dish.

Ingredients

For the risotto

• 1 acorn squash, peeled and diced into 1-inch cubes
• 2 tbsp olive oil
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

For finishing

• 1/4 cup goat cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400°F. Toss acorn squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Heat remaining olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add Arborio rice to the pan. Stir to coat with oil and toast for 2 minutes until slightly translucent.
4. Pour in white wine. Stir continuously until the wine is fully absorbed.
5. Begin adding warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
6. After 20 minutes, fold in roasted acorn squash. Continue cooking until rice is al dente and mixture is creamy.
7. Remove from heat. Stir in goat cheese and parsley until well combined.

Creamy and rich, this risotto pairs the sweetness of acorn squash with the sharpness of goat cheese. Serve it as a main or a sophisticated side dish.

Maple Glazed Acorn Squash Risotto

A comforting fall dish that combines creamy risotto with sweet maple-glazed acorn squash. Perfect for a cozy dinner, it’s a blend of savory and sweet flavors that’s surprisingly easy to make.

Ingredients

– For the squash:
– 1 acorn squash, halved and seeded
– 2 tbsp maple syrup
– 1 tbsp olive oil
– Salt to taste
– For the risotto:
– 1 cup Arborio rice
– 4 cups chicken or vegetable broth, kept warm
– 1/2 cup dry white wine
– 1 small onion, finely chopped
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Place squash halves on a baking sheet, cut side up.
2. Drizzle squash with olive oil and maple syrup, then sprinkle with salt. Roast for 25-30 minutes until tender. Tip: For extra caramelization, broil for the last 2 minutes.
3. While squash roasts, melt butter in a large pan over medium heat. Add onion, cooking until translucent, about 5 minutes.
4. Stir in Arborio rice, toasting for 2 minutes until slightly golden. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in white wine, stirring until absorbed.
6. Add warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process takes about 18-20 minutes.
7. Once rice is creamy and al dente, remove from heat. Stir in Parmesan cheese, salt, and pepper.
8. Scoop roasted squash from its skin and fold into the risotto. Tip: Reserve some squash pieces for garnish.

Risotto should be creamy with a slight bite, the squash adding a sweet contrast. Serve with extra Parmesan and a drizzle of maple syrup for an elegant touch.

Acorn Squash Risotto with Crispy Pancetta

Savory and sweet come together in this comforting dish, perfect for chilly evenings. The crispy pancetta adds a salty crunch that contrasts beautifully with the creamy risotto.

Ingredients

• For the risotto:
  • 1 acorn squash, peeled and diced (about 2 cups)
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp unsalted butter
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
• For the pancetta:
  • 4 oz pancetta, diced
  • 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Toss acorn squash with 1 tbsp olive oil and roast for 25 minutes until tender.
2. Heat olive oil in a large pan over medium heat. Add pancetta and cook until crispy, about 5 minutes. Remove and set aside.
3. In the same pan, melt butter. Add onion and cook until translucent, about 3 minutes.
4. Add Arborio rice to the pan. Stir to coat with butter and toast for 2 minutes.
5. Pour in white wine. Stir until absorbed.
6. Begin adding warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next.
7. Once rice is al dente and creamy, stir in roasted squash and Parmesan cheese. Season with salt.
8. Serve risotto topped with crispy pancetta.

Not only does this risotto boast a velvety texture, but the squash also adds a subtle sweetness. For an extra touch, garnish with fresh sage leaves.

Vegan Acorn Squash Risotto with Coconut Milk

Perfect for a cozy night in, this vegan acorn squash risotto combines creamy coconut milk with the subtle sweetness of squash for a comforting dish.

Ingredients

• For the risotto:
  • 1 medium acorn squash, peeled and diced (about 2 cups)
  • 1 tbsp olive oil
  • 1 cup Arborio rice
  • 3 cups vegetable broth, kept warm
  • 1 cup coconut milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Toss acorn squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a large pan, sauté onion and garlic over medium heat until translucent, about 3 minutes.
3. Add Arborio rice to the pan. Stir for 2 minutes until grains are slightly toasted.
4. Begin adding warm vegetable broth one cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
5. After the second cup of broth, stir in roasted acorn squash.
6. With the last cup of broth, add coconut milk. Continue stirring until the risotto is creamy and rice is al dente, about 20 minutes total.
7. Season with salt and pepper to taste. Tip: For extra creaminess, let the risotto sit covered for 5 minutes before serving.

Absolutely creamy with a hint of sweetness, this risotto pairs wonderfully with a sprinkle of toasted coconut or fresh herbs for added texture and flavor.

Acorn Squash Risotto with Wild Mushrooms

Bold flavors and creamy textures define this dish. Perfect for a cozy dinner, it combines seasonal produce with rich, earthy notes.

Ingredients

• For the risotto:
  • 1 acorn squash, peeled and diced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
• For the mushrooms:
  • 1 cup wild mushrooms, sliced
  • 1 tbsp butter
  • 1 garlic clove, minced
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add Arborio rice to the pan. Stir to coat with oil and toast slightly, about 2 minutes.
3. Pour in white wine. Stir until absorbed.
4. Begin adding warm vegetable broth, one ladle at a time. Stir frequently and allow each addition to be absorbed before adding the next.
5. After 15 minutes, add diced acorn squash to the risotto. Continue adding broth and stirring.
6. In a separate pan, melt butter over medium heat. Add garlic and mushrooms. Sauté until mushrooms are golden, about 5 minutes. Set aside.
7. Once risotto is creamy and rice is al dente, about 25 minutes total, remove from heat. Stir in Parmesan cheese.
8. Fold in sautéed mushrooms. Season with salt if needed.

Oven-roasted acorn squash adds a sweet contrast to the savory mushrooms. Serve immediately for the best texture, garnished with extra Parmesan.

Acorn Squash Risotto with Brown Butter and Thyme

Bold flavors and creamy textures define this comforting dish. Perfect for a cozy night in, it’s a seasonal favorite.

Ingredients

• For the risotto:
  • 1 acorn squash, peeled and diced
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • Salt to taste
• For the brown butter and thyme:
  • 4 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil and 2 tbsp butter in a large pan over medium heat.
2. Add onion, cook until translucent, about 5 minutes.
3. Stir in Arborio rice, toast for 2 minutes until slightly golden.
4. Pour in white wine, stir until absorbed.
5. Add warm chicken stock one ladle at a time, stirring frequently until absorbed before adding more.
6. Meanwhile, roast diced acorn squash at 400°F for 20 minutes until tender.
7. Fold roasted squash into the risotto with the last ladle of stock.
8. In a separate pan, melt 4 tbsp butter over medium heat until golden brown, about 3 minutes.
9. Remove from heat, stir in thyme leaves.
10. Drizzle brown butter over risotto before serving.

Hearty and rich, the risotto boasts a velvety texture with sweet squash and nutty brown butter. Serve with a sprinkle of Parmesan for an extra layer of flavor.

Acorn Squash Risotto with Toasted Almonds

Just when you thought risotto couldn’t get any cozier, this acorn squash version proves otherwise. It’s creamy, nutty, and utterly comforting, perfect for those chilly evenings.

Ingredients

• For the risotto:
  • 1 acorn squash, peeled and diced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
• For the topping:
  • 1/4 cup sliced almonds, toasted
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Toss diced acorn squash with 1 tbsp olive oil and salt. Roast for 25 minutes until tender.
2. Heat remaining olive oil in a large pan over medium heat. Add onion, cook until translucent, about 5 minutes.
3. Add Arborio rice, stir to coat with oil. Toast for 2 minutes until slightly translucent.
4. Pour in white wine, stir until absorbed. Tip: Keep the broth warm to maintain cooking temperature.
5. Add warm broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more.
6. Once rice is al dente and creamy, about 18 minutes, stir in roasted squash and Parmesan. Tip: Risotto should flow, not be stiff.
7. Season with salt, remove from heat. Let sit for 2 minutes to thicken.
8. Garnish with toasted almonds and parsley before serving. Tip: Toast almonds in a dry pan until golden for extra flavor.

Expect a velvety texture with sweet squash and crunchy almonds in every bite. Serve it in hollowed-out acorn squash halves for a stunning presentation.

Acorn Squash Risotto with Spinach and Feta

Crisp autumn evenings call for cozy, comforting dishes that are as nutritious as they are delicious. This Acorn Squash Risotto with Spinach and Feta combines creamy arborio rice with sweet squash, earthy spinach, and tangy feta for a balanced meal.

Ingredients

– For the risotto: 1 acorn squash (peeled, seeded, diced), 1 cup arborio rice, 4 cups vegetable broth, 1 tbsp olive oil, 1 small onion (diced), 2 garlic cloves (minced), 1/2 cup dry white wine, 1 cup fresh spinach (chopped), 1/2 cup feta cheese (crumbled), salt to taste.

Instructions

1. Preheat oven to 400°F. Toss diced acorn squash with 1 tbsp olive oil and salt. Roast for 25 minutes until tender. 2. Heat vegetable broth in a saucepan; keep warm on low heat. 3. In a large pan, heat 1 tbsp olive oil over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes. 4. Add arborio rice to the pan; stir to coat with oil. Toast for 2 minutes until slightly golden. 5. Pour in white wine; stir until absorbed. 6. Begin adding warm broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. 7. After 20 minutes, fold in roasted squash and spinach. Cook until spinach wilts. 8. Remove from heat; stir in feta cheese. Let sit for 2 minutes before serving. Tip: Stirring risotto constantly releases starch, creating a creamy texture. Tip: Roasting squash enhances its natural sweetness, balancing the feta’s saltiness. Tip: Adding broth gradually ensures the rice cooks evenly. Velvety and rich, this risotto’s creamy texture contrasts beautifully with the squash’s soft chunks. Serve with a sprinkle of extra feta and a drizzle of olive oil for an extra touch of flavor.

Acorn Squash Risotto with Apple and Walnuts

Zesty flavors come together in this comforting dish that’s perfect for fall. Acorn squash, apple, and walnuts add a sweet crunch to creamy risotto.

Ingredients

• For the risotto:
  • 1 acorn squash, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, kept warm
  • 1/2 cup dry white wine
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • Salt to taste
• For the topping:
  • 1 apple, diced
  • 1/2 cup walnuts, toasted and chopped
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Toss acorn squash with 1 tbsp olive oil and salt. Roast for 25 minutes until tender.
2. Heat remaining olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add Arborio rice to the pan. Stir for 2 minutes until grains are slightly toasted.
4. Pour in white wine. Stir until absorbed.
5. Begin adding warm stock, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more.
6. Continue until rice is creamy and al dente, about 18-20 minutes.
7. Gently fold in roasted acorn squash.
8. In a separate pan, melt butter over medium heat. Add diced apple and walnuts. Sauté for 3-4 minutes until apples are slightly soft.
9. Stir apple-walnut mixture and Parmesan into the risotto.
10. Serve immediately. The risotto should be creamy with a slight bite. The squash and apple add sweetness, while walnuts provide crunch. Garnish with extra Parmesan if desired.

Mouthwatering and rich, this risotto balances sweetness and savoriness. Try serving it in hollowed-out acorn squash halves for a festive presentation.

Conclusion

Zesty and comforting, these 13 acorn squash risotto recipes are a treasure trove of autumnal flavors waiting to elevate your dinner game. Whether you’re a risotto rookie or a seasoned pro, there’s a dish here to inspire your next cozy meal. We’d love to hear which recipe wins your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!