The Pioneer Woman Tasty Kitchen
Profile Photo

Risotto-Stuffed Sweet Dumpling Squash

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sweet, nutty squash, roasted to perfection, filled with creamy risotto, speckled with portobello mushrooms, asparagus, and pancetta, and topped off with a Parmesan-panko crust. A perfect dish for a beautiful fall dinner.

Ingredients

  • 4 whole Sweet Dumpling Squashes
  • 3 Tablespoons Olive Oil, Divided
  • 1-½ teaspoon Salt, Divided
  • 2 Tablespoons Unsalted Butter, Divided
  • ¼ cups Chopped Pancetta
  • 1 clove Garlic, Finely Chopped
  • ½ whole Yellow Onion, Chopped
  • ½ whole Portobello Mushroom, Chopped (about 1 Cup)
  • ½ bunches Asparagus, Woody Stems Removed And Cut Into 1-inch Pieces
  • 1-½ cup Prepared Or Leftover Risotto, Prepared According To Package Instructions
  • ¼ teaspoons Brown Sugar
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 pinch Cayenne Pepper
  • 1 Tablespoon Heavy Cream
  • ½ cups Shredded Parmesan Cheese, Divided
  • ¼ cups Panko Breadcrumbs

Preparation

Preheat the oven to 375 degrees F. Line a baking dish with aluminum foil and coat with nonstick spray.

Cut the tops off the squashes and, using a spoon, scoop out all of the seeds (you may need to remove a bit of the flesh at the top to reach them all). Place the squash, bottoms and tops, in the baking dish and brush with 2 tablespoons olive oil, inside and out, sprinkling with 1 teaspoon salt. Place the squashes in the oven and bake for 35 minutes, until fork tender, but not mushy. Then remove from the oven and set aside.

In a shallow, heavy-bottomed pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the pancetta, garlic, and onion, sautéing until softened and fragrant. Add the mushroom and asparagus, cooking until everything is tender. Finally, add the prepared risotto, brown sugar, 1/2 teaspoon salt, black pepper, cayenne pepper, heavy cream, and 1/4 cup Parmesan cheese, stirring to combine. Taste and adjust the seasonings to taste.

Divide the risotto mixture evenly between the four squashes, packing it inside the hollowed-out centers. In a small bowl, combine the remaining 1/4 cup Parmesan cheese with the panko breadcrumbs. Top each squash with the breadcrumb mixture and dot with pieces of the remaining tablespoon of butter.

Place the filled squashes in the oven again and bake for 10-12 minutes, until the everything is warmed up and the topping is golden brown. Serve warm and enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mushroom Risotto
Profile Photo by Beth Pierce in Sides
Mushroom Risotto is a creamy luscious Italian rice dish made with...
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Broccoli Salad
Profile Photo by Zachary in Sides
This Broccoli Salad is a delicious and light side dish for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Twice Baked Potatoes
Profile Photo by Zachary in Sides
These creamy and flavorful twice baked potatoes are sure to be...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Hush Puppies
Profile Photo by Beth Pierce in Sides
These southern Hush Puppies are crispy on the outside and soft...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Chili Cheese Frito Corn Salad
Profile Photo by Chanda | My Farmhouse Table in Sides
Chili Cheese Frito and Corn Salad.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy