It’s fall, and you know what that means: squash is sneaking its way into everything! And yes, pumpkin, I’m look at you. Today, I’m giving a less prolific squash its due time in the spotlight. This recipe is a sort of deconstruction of a squash risotto, but it's also a kind of squash risotto “inception”. You see, I’ve taken the squash out of the risotto, but then I’ve gone and put the risotto inside of the squash. Boom! I know. It’s complicated. And intense. But oh so worth it.
Carefully cut the acorn squash in half from top to bottom, and remove the seeds. Using a sharp paring knife, score the flesh of the squash, creating ½ inch stripes in one direction, and then score again in the opposite direction, creating a ½ inch squares. Add a drizzle of balsamic vinegar and about a teaspoon of olive oil to each half, and then salt and pepper to taste. Using a brush, or your hands, massage the seasonings and the oil into the flesh of the squash.
Place in an oven-safe dish, and cook at 400 for about 45 minutes to an hour, or until the flesh is fork-tender and caramelized.
In a large pot on a back burner, heat your stock and add your dried porcini mushrooms. Allow the mushrooms to re-hydrate for about 10 minutes. Remove the mushrooms and allow them to cool. Once cooled, mince them into tiny pieces.
Place the cooked acorn squash in a bowl, or place several onto a serving platter if you are presenting this at an event. Add a spoonful of risotto to the serving dish, so that the squash can sit level in it. Spoon enough risotto into the cavity of the acorn squash. Drizzle your balsamic reduction over the top. Garnish with more chopped parsley. Serve warm.