Acorn Squash Risotto

This nourishing vegan “risotto” is the perfect fall recipe! It’s sugar-free, low cal and AIP, Paleo, Whole30 & Top 8 friendly.

Acorn squash is transformed into “risotto” in this creative and yummy recipe. Using a food processor to rice the squash, mushrooms for protein, and savory spices for flavor, this nutrient-dense and low-calorie dish is bound to hit the spot!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Recipe

Ingredients

• Acorn squash, processed (2 squash)
• 1 lb baby bella mushrooms
• Shallots
• Garlic, crushed
• Low sodium vegetable broth (otherwise adjust the salt)
• Chives
• Olive oil
• Apple cider vinegar
• Salt
• Oregano
• Marjoram
• Rosemary
• Thyme

See recipe card for quantities.

Instructions

1. Cut or peel off the skin of the squash, then cut it into large cubes.
2. Pulse in a food processor in batches for 10-15 seconds, or until rice size.
3. Keeping the shallot separate, dice the shallot and chives and press/crush the garlic. Combine the chives, garlic and dried herbs in a ramekin.
4. Heat oil in a large saute pan on medium-high and add the mushrooms and shallots.
5. Cook for 10 minutes, stirring occasionally.
6. Add herbs, garlic and chives and saute for 30 seconds.
7. Add apple cider vinegar and cook for 1 minute.
8. Add squash and broth then raise the heat to bring to a boil.
9. Once boiling, turn down the heat to simmer.
10. Cook for 12-15 minutes, uncovered, until the squash has mostly absorbed the liquid and is easily pierced with a fork.

Hint: Do NOT over-process the squash! It only needs to be pulsed in the processor for 10-15 seconds.

Substitutions

If you can’t find acorn squash, feel free to sub with butternut.

Equipment

You will need a food processor to process the squash into rice.

Recipe