Healthy Acorn Squash Risotto

Healthy Acorn Squash Risotto

Cubed ham, bright green peas, and a sprinkle of parmesan compliment the sweet puree of roasted acorn squash in this savory wild rice risotto.

Healthy Acorn Squash Risotto

I just can’t get enough winter squash these days. So healthy and versatile, you can literally use it in almost anything. Sweet or savory, roasted, steamed, boiled, cubed, sliced, puréed….. your options are vast!

Healthy Acorn Squash Risotto

Our dish today is kept it fairly simple with the amazing natural flavor of acorn squash remaining the focal point. A bit of olive oil, salt, pepper, and a dash of your favorite Italian seasoning….. nothing too crazy but I have to tell you, once it’s all puréed and mixed together with the salty ham and sweet peas…. yum…. just yum.
Healthy Acorn Squash Risotto
I just loved how incredibly cozy and creamy the acorn squash made this risotto while providing crazy amounts of vitamins and nutrients. Bonus: it reheats the next day for leftovers beautifully. Just add a little splash of milk when you reheat it since rice tends to soak up any leftover moisture overnight. Enjoy!!

Healthy Acorn Squash Risotto

Healthy Acorn Squash Risotto

  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes


  • 1 medium acorn squash
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups reduced fat/reduced sodium chicken broth
  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 1 cup wild rice blend (I used a 4 grain wild rice blend)
  • 2 tablespoons 2% milk
  • 1/3 cup shredded parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse garlic salt
  • 1 teaspoon italian seasoning
  • cracked pepper, to taste
  • 1/4 cup 2% milk
  • 1 cup frozen peas
  • 8 ounces diced or cubed ham, 97% fat free


  1. Preheat oven to 400F

  2. Slice squash in half and scrape seeds out.

  3. Drizzle oil and sprinkle with salt and pepper before laying it face down on a greased baking sheet.

  4. Roast for 25 minutes or until flesh is soft.

  5. As squash roasts, begin preparing rice.

  6. Add broth, onion, oil, and rice to a small pot and bring to a boil.

  7. Cover pot, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Set aside.

  8. Once squash is done roasting, scrape flesh out into a food processor.

  9. Add milk, parmesan, and spices and puree until smooth.

  10. Stir squash puree into rice pot.

  11. Add milk, peas, and ham and cook on a low heat until peas and ham are heated through.

  12. Serve immediately.


When reheating, add a splash of milk since the rice will absorb some liquid overnight.

Nutrition Facts Servings 6.0 Amount Per Serving Calories 234 Total Fat 5g Saturated Fat 1g Monounsaturated Fat 2g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 21mg Sodium 877mg Potassium 336mg Total Carbohydrate 37g Dietary Fiber 3g Sugars 3g Protein 13g

Healthy Acorn Squash Risotto


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