Cinnamon Sugar Roasted Butternut Squash Stuffed With Cranberry Risotto

It wasn’t planned, but it’s become somewhat of a tradition that every Thanksgiving, I make a new squash recipe that’s both gluten-free and vegan. This year I decided to do a twist on one of my very first risotto recipes. .

There are two major factors to making this recipe a success — constantly stiring the rice to make sure it gets soft and creamy, and picking small butternut squashes that have a large, rounded bottom. The latter part is so important, because you want the risotto/squash ratio to be close.

One of the nice things about this dish is you can make these ahead of time, and refrigerate until you’re ready. To reheat them, heat the oven to 350 degrees, cover with foil and bake for about 25 minutes. Depending on the size of the squash bottoms, you may have additional risotto leftover.

Cinnamon Sugar Roasted Butternut Squash Stuffed With Cranberry Risotto
by Michelle Maskaly, The Adirondack Chick

3 small butternut squashes
1 small onion, chopped
1 clove garlic, minced
1 cup arborio rice
4 cups vegetable broth
1 cup white wine
1 cup dried cranberries, plus more for garnish
2 tablespoons olive oil, plus more for brushing
Kosher salt
Cinnamon Sugar {I used a grinder from Trader Joe’s

 Preheat oven to 450 degrees. Rinse and dry the butternut squashes. Cut each in half lengthwise, and scoop out the seeds.

Place cut-side up on a lipped baking sheet. Generously coat with olive oil and sprinkle with Kosher salt. Bake in the oven for about 20-25 minutes.Take them out of the oven and liberally sprinkle cinnamon sugar on the squash and bake for another 20-25 minutes until super soft. 

Bring the vegetable broth to a boil.

In pot, heat 2 tablespoons of olive oil. Stir in the garlic, cooking for a minute or two, making sure it doesn’t burn. Add in the onion and cook until it just begins to get translucent. Gently mix in the dried cranberries, and stir for about two minutes.

Add the rice, making sure it gets completely covered in the mixture. Pour in the wine and stir until a majority of the liquid is absorbed.

Stir in ladles of the hot vegetable broth one-at-a-time. When the broth
is absorbed, add in another ladle. Repeat until the broth is finished, or the rice is soft. Constantly stirring can be a pain, but it makes
for a smooth and creamy risotto.

Remove the squash from the oven, and use a paper towl to gently absorb any excess oil that may be inside the butternut squash. Be careful not to pat too hard, so you don’t wipe off the cinnamon sugar. 

 Move the squashes onto a serving dish and stuff with the risotto. Sprinkle the tops with a few dried cranberries.


This post was shared with the following websites: My Sweet and Savory, Midnight Maniac, Hey What’s for Dinner Mom?, Melt in Your Mouth Mondays, Stone Gable,

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