- 4 acorn squash
- 3 1/2 tablespoon extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 6 cups gluten-free low-sodium vegetable broth
- 1 cup finely chopped leeks
- 2 1/2 cup peeled and cubed butternut squash
- 2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 1 tablespoon plus 1/2 teaspoon finely chopped fresh sage, divided
- 2/3 cup pine nuts
- 1/2 teaspoon finely chopped fresh thyme
Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat. Heat remaining 2 tablespoons oil in a heavy 3-quart pot over medium heat. Add leeks and cook, stirring often, until soft, about 5 minutes. Add butternut squash and cook for 3 minutes. Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant. Add wine and stir constantly until almost completely absorbed, about 2 minutes. Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed. Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total. Stir in 1 tablespoon of the sage and season with 1/4 teaspoon salt.
Meanwhile, put pine nuts into a food processor and pulse until coarsely ground. Stir in thyme, remaining 1/2 teaspoon sage and 1/4 teaspoon salt. Set aside.
When acorn squash is cooked, remove from oven. Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto. Gently press about 2 tablespoons of the pine nut mixture on top of the risotto in each squash half. Return squash to oven and bake until topping begins to brown, about 20 minutes. Transfer to plates and serve.
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