Roasted Acorn Squash with Cauliflower Risotto

Roasted Acorn Squash with Cauliflower Risotto


  • 1 acorn squash
  • 1/2 pound of frozen cauliflower rice
  • 2 cups of heavy cream
  • 1 cup of grated Parmesan cheese
  • 1/2 cup of chopped green onions
  • 1 shallot, finely chopped
  • 2 ounces of frozen sweet peas
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon extra virgin olive oil (for seasoning)
  • 2 teaspoons black truffle oil
  • 2 ounces of butter
  • Cumin (a pinch)
  • Sazon (a pinch)
  • Microgreens (for garnish)


1. Roasting the Acorn Squash:

  • Preheat your oven to 350°F (175°C).
  • Cut the acorn squash in half and remove all the seeds.
  • Season the inside of each squash half with kosher salt, freshly ground black pepper, a pinch of cumin, and a pinch of Sazon. Drizzle 1 tablespoon of extra virgin olive oil into each half.
  • Cut each seasoned squash half into 4 equal parts (half-moon style) and place them on a baking pan.
  • Roast the squash in the preheated oven for 40 minutes or until they are tender. You can test their readiness by inserting a knife into the center; it should meet no resistance. Remove the squash from the oven and set them aside.

2. Preparing the Cauliflower Risotto:

  • While the squash is roasting, prepare the cauliflower risotto. In a preheated skillet over medium heat, place the frozen cauliflower rice. Allow it to cook until it has released and evaporated most of its water.
  • Once the cauliflower is dry, add in the heavy cream, chopped shallot, sweet peas, and green onions. Let it simmer for 8 to 9 minutes, or until the cream has mostly evaporated.
  • You'll notice the volume of the cauliflower has doubled. At this point, add in the grated Parmesan cheese, black truffle oil, and butter. Stir the mixture until the cheese and butter are fully incorporated.
  • Your cauliflower risotto is now ready to be served.

3. Plating:

  • Place the roasted acorn squash halves on a large rectangular serving plate, facing upward.
  • Fill each squash half with a generous portion of the prepared cauliflower risotto.
  • Garnish with microgreens, a drizzle of extra virgin olive oil, and a sprinkle of Parmesan cheese for extra flavor.

4. Restez Gourmand !

Remember, when working with frozen cauliflower, drying it out is crucial to achieving the perfect cauliflower risotto. Enjoy your delicious Roasted Acorn Squash with Cauliflower Risotto – an exquisite combination of flavors and textures. Maintenant à table! (Now, let's eat!)

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