It’s fall, y’all! I’ve been cooking with pumpkin like it’s my job and now I’m giving another one of my fall favorites the attention it deserves. Anyone else obsessed with acorn squash?? It’s adorable and makes a yummy, edible bowl when halved and hollowed out. One acorn squash can easily feed two people, especially when stuffed with my vegan mushroom risotto.
Have some hesitations and fears about messing up risotto? Rest assured, you’re not alone. The good news is that making risotto isn’t as hard as the cooking world makes it seem. It does, though, require constant love while it’s simmering on the stove. This is definitely not a set it and forget it recipe, but the results are totally worth the effort.
Traditional risotto is typically made with arborio rice, dry white wine, vegetable broth, and parmesan cheese. Our Garlic & Herb Cheeze Spread makes a perfectly creamy swap for parmesan and offers way more flavor. For an alcohol-free version of this vegan mushroom risotto, just substitute another half cup of broth for the wine.
Mushrooms, parsley, and dried cranberries add fantastic flavor and texture to this warm, satisfying dish. I finished off my portion with a drizzle of truffle oil and oh my gosh it elevated the dish to an entirely new plane of existence. Don’t go out of your way to buy it, but if you have truffle oil sitting in your pantry, give it a shot!
My vegan mushroom risotto stuffed acorn squash is hearty, satisfying, and bursting with fall flavor. The recipe as its written serves four, but you can totally wrap up any uneaten squash halves and eat them the next day or two. I just had some for lunch and it was so nice not to have to prepare anything!
Ps. Let me know on Instagram if you make this recipe and what you thought of it!
Vegan Mushroom Risotto
Stuffed Acorn Squash Recipe
For the roasted acorn squash:
- 2 large acorn squash
- 1 tablespoon olive oil
- Pinch of salt and black pepper
For the mushroom risotto:
- 2 tablespoons olive oil, divided
- 8 oz. baby bella mushrooms, sliced
- 2½ cups vegetable broth
- ½ small yellow onion, diced
- ¾ cup arborio rice
- ½ cup dry white wine
- 1 package Plant Perks Garlic & Herb Cheeze Spread
- ¼ teaspoon salt
- Few twists of black pepper
- ½ cup fresh parsley, chopped (plus more for garnish)
- ½ cup dried cranberries
- Preheat your oven to 400F degrees. Slice the acorn squash in half from stem to tip and scoop out the seeds.
- Place the squash halves cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until very tender, about 45 to 50 minutes. Remove the acorn squash from the oven and set aside.
- Meanwhile, heat a large skillet over medium heat. Pour in 1 tablespoon of olive oil, then add the mushrooms. Sauté until the mushrooms are tender and have reduced in volume, about 5 minutes. Scoop the mushrooms into a bowl and set aside.
- Pour the vegetable broth into a small saucepan and keep warm over low heat.
- Return the skillet you used to cook the mushrooms to medium heat and pour in the remaining tablespoon of olive oil. Cook the onion for 3 minutes, then add the rice. Stir to coat the rice in the oil and toast until the rice is fragrant and light golden in color, about 10 minutes. Pour in the white wine and cook until completely absorbed by the rice.
- Ladle the warm vegetable broth into the skillet ½ cup at a time, stirring constantly, until it is absorbed by the rice. Continue this process until you’ve used all of the broth and the rice is al dente. This should take about 25 minutes.
- Remove the skillet from heat and stir in the Garlic & Herb Cheeze Spread. Season with salt and black pepper. Return the mushrooms to the skillet and stir in the fresh parsley and dried cranberries.
- Divide the mushroom risotto between the acorn squash halves, overflowing on to the plate if necessary. Garnish with more fresh parsley and serve warm.