Baked Squash with Tomato and Basil Risotto Recipe

Baked Squash with Tomato and Basil Risotto Recipes

Ingredients :

For Squash

4 golden nugget squashes (substitute acorn, dumpling, or Danish squash)

3 tbsp olive oil

6 cloves garlic, crushed


For Risotto

5 cups (40 fl oz / 1.25 L) vegetable stock

1/2 cup (4 fl oz / 125ml) dry white wine

3 tbsp olive oil

1 onion, chopped

1.25 cup (8 oz / 250g) arborio rice

2 medium tomatoes, seeds removed and chopped

1/2 cup (2 oz / 60g) freshly grated parmesan cheese

1 tbsp butter

1/4 cup (3/4 oz / 25g) chopped fresh basil

sea salt and freshly ground black pepper to taste


1/2 cup (2 oz / 60g) freshly grated parmesan, for serving

Method :

Preheat oven to 350F (180C / Gas 4). To prepare golden nugget squashes: Using a strong, sharp knife, cut each squash in half through stem. Scoop out and discard seeds. Trim bottom of each squash half so it sits firmly. Combine oil and garlic in a small bowl, then brush on cut surfaces. Place halves, cut side up, in an oiled baking dish. Pour 1/2 cup (4 fl oz / 125ml) hot water around squashes. Cover with aluminum foil and bake for 30 minutes.

Meanwhile, to make risotto: Place stock and wine in a saucepan and bring to a boil over high heat. Reduce heat until liquid is just simmering. Keep liquid simmering.

Warm oil in a medium to large saucepan over medium heat. Add onion and cook until if softens, about 2 minutes. Add rice and cook, stirring constantly, until rice is coated with oil, about 1 minute. Add 1 cup (8 fl oz / 250ml) liquid to rice, stirring constantly. Reduce heat and allow risotto to simmer gently, continuing to stir. As rice takes up liquid, gradually add remaining liquid, 1 cup (8 fl oz / 250ml) at a time, until all is absorbed by rice, and rice is al dente and creamy, about 25 minutes. Stir in tomatoes, then cover and cook over low heat for 5 minutes. Remove from heat and stir in parmesan, butter and basil. Season with salt and pepper.

Remove squash halves from oven and pat centers dry with paper towels. Reduce oven temperature to 225F (110C / Gas 1/4). Spoon risotto into each half. Place halves in oven for 10 minutes before serving.

Arrange on serving plates and accompany with extra grated parmesan.

Serves 4-6

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