Comments on: Pumpkin Risotto Stuffed Acorn Squash https://culinaryginger.com/pumpkin-risotto-stuffed-acorn-squash/ Authentic Recipes, Honest Ingredients Fri, 01 Dec 2023 00:06:15 +0000 hourly 1 By: Janette https://culinaryginger.com/pumpkin-risotto-stuffed-acorn-squash/#comment-70126 Fri, 01 Dec 2023 00:06:15 +0000 https://culinaryginger.com/2013/10/pumpkin-risotto-stuffed-acorn-squash.html#comment-70126 In reply to EM.

Thank you. I have made my arancini with this and it is delicious.

]]> By: EM https://culinaryginger.com/pumpkin-risotto-stuffed-acorn-squash/#comment-70123 Fri, 01 Dec 2023 00:02:15 +0000 https://culinaryginger.com/2013/10/pumpkin-risotto-stuffed-acorn-squash.html#comment-70123 Made this with homemade heirloom pumpkin purée and it was a smash hit with the guests, though now I think they expect me to make it every year!

Pro tip: make a lot then use the leftovers to make Arancini *chef’s kiss*

]]> By: Janette https://culinaryginger.com/pumpkin-risotto-stuffed-acorn-squash/#comment-66996 Fri, 07 Oct 2022 00:37:27 +0000 https://culinaryginger.com/2013/10/pumpkin-risotto-stuffed-acorn-squash.html#comment-66996 In reply to Denise Suharski.

You can make this a day ahead. What I would do is prep the components, i.e. the risotto and roast the squash the day before. Refrigerate the risotto in a sealed container and roasted squash well wrapped refrigerated (after they have both cooled). When you’re ready to serve, add the risotto to the squash, put them in a 350 degree oven without preheating, this way they will warm up slowly and evenly, I would say for about 20 minutes or so. I hope this helps and enjoy.

]]> By: Denise Suharski https://culinaryginger.com/pumpkin-risotto-stuffed-acorn-squash/#comment-66995 Fri, 07 Oct 2022 00:29:29 +0000 https://culinaryginger.com/2013/10/pumpkin-risotto-stuffed-acorn-squash.html#comment-66995 Could this be made a day ahead?

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