• 1
  • 2 12
  • 2
    acorn squash, cut in half at the stem
  • 1
    cremini mushrooms, dice
  • 12
    brown ale, porter, stout, reserved (we used a sweet stout)
  • 1
    shallots, diced ½ cup reserved
  • 12
    heavy cream
  • 12
    pecans, diced
  • 14
    butter, salted
  • 14
    parsley, finely chopped
  • 2
    olive oil
  • 5
    peppercorns, whole
  • Cracked black pepper and sea salt, to taste
  • Parsley, for garnish
  • Parmesan, shaved for garnish

Nutrition Facts

Serving Size: 1 halved squash
Serves: 4
Amount Per Serving
Calories: 560
% Daily Value*
Total Fat: 35g 45%
Saturated Fat: 13g
Trans Fat: .5g
Cholesterol: 50mg 17%
Sodium: 730mg 32%
Total Carbohydrate: 63g 23%
Dietary Fiber: 11g 39%
Sugars: 10g 20%
Protein: 9g 18%


  1. Follow instructions on boxed risotto. Set aside.
  2. Set oven to 400 degrees. Cut acorn squash in half through the stem. Repeat for both squashes. Scoop out seeds and stringy bits. Place face up on a parchment paper-lined baking sheet, drizzle with olive oil, and bake for 45 minutes.
  3. In a sauté pan, heat butter and reserved shallots on medium heat until slightly browned. Add beer of choice and whole peppercorns. Stir frequently for 5 minutes or until the sauce has reduced by half. Add heavy cream and stir frequently for 2 minutes or until the sauce becomes thick enough to coat the back of a spoon.
  4. Add ½ cup diced shallots, mushrooms, and parsley to the cooked risotto. Fold until fully incorporated. Add cracked black pepper and sea salt to taste.
  5. Remove squash from oven and fill with risotto mixture equally. Put back into the oven for 10 minutes.
  6. Remove from oven and top with brown butter sauce, pecans, parsley, and shaved parmesan. The risotto stuffed acorn squash will be quite hot, so let them sit for at least 5 minutes. Enjoy!

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