Acorn Squash Risotto with Crispy Sage & Radicchio Salad

Acorn Squash Risotto

with Crispy Sage & Radicchio Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this gourmet Italian recipe, our winter risotto gets a layer of sweetness from roasted acorn squash, finely chopped and stirred into the pot of rice at the last minute. At the risotto’s base are warm spices­—including a dash of hot red pepper flakes—toasted in sage-infused oil. (The fried sage itself makes for an herbaceous, crispy garnish.) Shaved Piave cheese lends extra richness to the dish, both melted into the risotto and tossed with radicchio (or Italian chicory) in a refreshing, honey vinaigrette-dressed salad.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Acorn Squash Risotto with Crispy Sage & Radicchio Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem end of the squash; cut the squash lengthwise into large wedges, then scoop out and discard the pulp and seeds. Pick the sage leaves off the stems; discard the stems. Peel and small dice the onion. Cut off and discard the rind of the cheese; using a peeler, shave the cheese into thin strips. Cut off and discard the root end of the radicchio; halve the radicchio lengthwise, then thinly slice crosswise. Roughly chop the walnuts.

Roast & chop the squash:
2 Roast & chop the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange in a single, even layer, cut sides down, and roast 27 to 29 minutes, or until tender when pierced with a knife. Remove from the oven and set aside to cool slightly. When cool enough to handle, using a spoon, scoop out the flesh of the squash; transfer to a cutting board and finely chop. Discard the skins.

Fry the sage:
3 Fry the sage:

While the squash roasts, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage in a single, even layer and cook 30 seconds to 1 minute per side, or until dark green and crispy. Leaving the oil in the pot, carefully transfer the fried sage to a paper towel-lined plate; immediately season with salt and pepper.

Finish the risotto:
5 Finish the risotto:

Add 3½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Reduce the heat to medium-high; simmer, stirring frequently, 13 to 15 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). (If the risotto seems dry, add up to ¼ cup of water to achieve your desired consistency.) Stir in the chopped squash; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Remove from heat. Stir in the butter and half the cheese until combined; season with salt and pepper to taste.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the risotto simmers, in a bowl, combine the honey and vinegar; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a medium bowl, combine the radicchio, walnuts and remaining cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the finished risotto between 2 bowls. Garnish with the fried sage. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem end of the squash; cut the squash lengthwise into large wedges, then scoop out and discard the pulp and seeds. Pick the sage leaves off the stems; discard the stems. Peel and small dice the onion. Cut off and discard the rind of the cheese; using a peeler, shave the cheese into thin strips. Cut off and discard the root end of the radicchio; halve the radicchio lengthwise, then thinly slice crosswise. Roughly chop the walnuts.

2 Roast & chop the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange in a single, even layer, cut sides down, and roast 27 to 29 minutes, or until tender when pierced with a knife. Remove from the oven and set aside to cool slightly. When cool enough to handle, using a spoon, scoop out the flesh of the squash; transfer to a cutting board and finely chop. Discard the skins.

Roast & chop the squash:
Fry the sage:
3 Fry the sage:

While the squash roasts, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage in a single, even layer and cook 30 seconds to 1 minute per side, or until dark green and crispy. Leaving the oil in the pot, carefully transfer the fried sage to a paper towel-lined plate; immediately season with salt and pepper.

Finish the risotto:
5 Finish the risotto:

Add 3½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Reduce the heat to medium-high; simmer, stirring frequently, 13 to 15 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). (If the risotto seems dry, add up to ¼ cup of water to achieve your desired consistency.) Stir in the chopped squash; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Remove from heat. Stir in the butter and half the cheese until combined; season with salt and pepper to taste.

6 Make the salad & plate your dish:

While the risotto simmers, in a bowl, combine the honey and vinegar; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a medium bowl, combine the radicchio, walnuts and remaining cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the finished risotto between 2 bowls. Garnish with the fried sage. Serve with the salad on the side. Enjoy!

Browse Steps
1 of 6