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Acorn Squash Risotto with Duck and Sage

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  • 1 lg Acorn squash,; about 1 pound
  • 2 tb Olive oil
  • 2 tb Chopped shallots
  • 2 c Arborio rice
  • 3 c Duck stock or you can substitute chicken stock
  • 1 c Cooked duck meat,; cut into 1-inch pieces
  • 1 tb Chopped fresh sage
  • 1 tb Butter
  • 2 tb Heavy cream
  • 1/4 c Grated fresh Parmesan cheese
  • Salt and pepper


Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and~ place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1 - inch cubes. In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 - 3 minutes.
Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2211
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 07:35:47 -0500
From: Meg Antczak <>