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Smoked Gouda Wild Rice Risotto With Winter Squash

Cooking and gardening are just some of my hobbies. My passion is sharing my produce and knowledge with others.

Enjoy this delicious meal with your family!

Enjoy this delicious meal with your family!

Pumpkin Spice

While pumpkin spice is nice in all things and is a clear indication that fall has arrived, sometimes you want something a little heartier. The cheesy creaminess of the whole-grain rice and the sweet nuttiness of the nutrient-rich winter squash combine for an otherworldly comfort food dish! Move over pumpkin spice; there's a new fall favorite!

You can serve this risotto stuffed inside an acorn squash to impress your family and/or friends at your next dinner party, or just grab a bowl of risotto with butternut squash and curl up with a blanket in front of the TV (no judgment, I promise).

Risotto with acorn squash

Risotto with acorn squash

Risotto with butternut squash

Risotto with butternut squash

Cook Time

Prep timeCook timeReady inYields

15 min

55 min

1 hour 10 min

Serves 3-4

Risotto Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, thinly diced
  • 1 tablespoon fresh sage, chopped
  • 1 cup wild rice blend, uncooked
  • 1/2 cup dry white wine
  • 2 cups chicken stock, divided
  • 1/2 cup smoked Gouda cheese, freshly grated
  • 1/2 teaspoon white pepper
  • winter squash, cooked

Risotto Instructions

  1. In a medium saucepan, bring rice and 1 cup of chicken stock to a boil.
  2. Cover and reduce heat to a low simmer. Cook for 25-30 minutes, or until all the chicken stock is absorbed.
  3. When the rice is almost done simmering, heat oil and butter over medium-high heat in a 10-inch skillet until the butter is melted. Cook onion and sage in oil mixture for about 5 minutes, frequently stirring, until onion is tender.
  4. Stir in rice. Cook for 1-2 minutes, then stir in wine. Cook for about 3-5 minutes, constantly stirring, until wine is absorbed.
  5. Reduce heat to medium. Stir in 1 cup of warm chicken stock. Cook for about 15 minutes, stirring frequently until the mixture is creamy but not soupy.
  6. Stir in cheese and white pepper. Serve immediately with your favorite cooked winter squash (see below for notes on cooking the squash).
1. Bring rice and 1 cup of chicken stock to a boil.

1. Bring rice and 1 cup of chicken stock to a boil.

2. Cover and cook on a low simmer for 25-30 minutes, until stock is absorbed.

2. Cover and cook on a low simmer for 25-30 minutes, until stock is absorbed.

3. When rice is almost done simmering, Cook onion and sage in butter and oil over medium high heat for about 5 minutes.

3. When rice is almost done simmering, Cook onion and sage in butter and oil over medium high heat for about 5 minutes.

For Acorn Squash:

What You Need

  • olive oil
  • seasoning (I use poultry seasoning and turmeric)
  • chicken stock (2 tbs per squash)
  • 3-4 acorn squash

What You Do

  1. Preheat oven to 400 degrees. Cut both ends of the squash. Cut the top about 1/2 inch down to remove the stem and expose the seeds. Then cut the pointy end of the squash so that it can stand flat.
  2. Scoop out all the seeds (I find that a grapefruit spoon works great for this). If you didn't cut far enough down and the seed cavity isn't exposed, cut an x in the center and cut a hole. It should be more spongy in the middle and easy to pierce with a knife. If your hole is too small, carve out a little more of the flesh.
  3. Stand the squash upright on a baking sheet. Drizzle olive oil over the top of the squash. Spread the oil around so that the flesh is covered evenly. Don't forget to put some oil on the cut end that is touching the baking sheet.
  4. Sprinkle seasoning over the top and in the cavity of the squash. Add 2 tablespoons of chicken stock to the cavity.
  5. Bake for 45-50 minutes or until a fork can easily pierce the flesh.
  6. Let the squash cool for a few minutes. Fill the center of the squash with risotto and serve.
3. Place squash on a baking sheet, and drizzle olive oil over the tops.

3. Place squash on a baking sheet, and drizzle olive oil over the tops.

4. Season to taste and put 2 T of stock in the cavity.

4. Season to taste and put 2 T of stock in the cavity.

B5. ake at 400 degrees for 45-50 minutes.

B5. ake at 400 degrees for 45-50 minutes.

6. Fill the cavity with risotto and serve.

6. Fill the cavity with risotto and serve.

For Butternut Squash

What You Need

  • 2 tablespoons butter
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary
  • 2-3 butternut squash

What You Do

  1. Preheat oven to 400 degrees. Peel the butternut squash and cut it into about 1-inch cubes. Spread the squash out in a single layer on a baking sheet.
  2. Brown the butter in a skillet over medium-high heat (takes about 3 minutes). Add the fresh sage and rosemary, cook for an additional 1-2 minutes.
  3. Pour the butter and herb mixture over the squash and stir until the squash is coated evenly.
  4. Bake for 25-30 minutes or until tender.
  5. Stir the butternut squash into the finished risotto and serve.
1. Cut the butternut squash into about 1 inch cubes. Spread out into a single layer on a baking sheet.

1. Cut the butternut squash into about 1 inch cubes. Spread out into a single layer on a baking sheet.

2. Brown butter in a skillet over medium-high heat. Add sage and rosemary, cook an additional 1-2 minutes.

2. Brown butter in a skillet over medium-high heat. Add sage and rosemary, cook an additional 1-2 minutes.

3. Pour butter and herb mixture over the squash and stir until evenly coated.

3. Pour butter and herb mixture over the squash and stir until evenly coated.

4. Bake at 400 degrees for 25-30 minutes.

4. Bake at 400 degrees for 25-30 minutes.

5. Stir into your finished risotto and serve.

5. Stir into your finished risotto and serve.

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