Acorn Squash Risotto and Brussels Sprouts with Bacon

It’s the end of October which means my meals have become fully committed to all things fall. Currently, that means Brussels sprouts and winter squash. I’ve even gone so far as to plant a few Brussels sprouts in the garden in hopes that I can keep the trend going throughout the winter. 

We went to a pumpkin farm last weekend and the walk up to the outdoor checkout was lined with $1 and $2 heirloom acorn squash, butternut squash and pie pumpkins. It was my version of the king size packs of M&Ms on sale as you wait to check out at the supermarket. The wagon was full of orange and green speckled culinary squash by the time it was my turn to pay. No self control. 

This is one of the recipes I put together recently that incorporates both of my fall favorites. I hadn’t made risotto in forever and I love it with winter squash mixed in. I often incorporate cheddar into it, but this time I skipped that. Instead, I paired it with shredded brussels sprouts and crispy bites of bacon. 

The risotto with the Brussels sprouts was as delicious of a combination as I expected it would be. 

Don’t be scared off by risotto. Yes, you’ll need to stand by the stove and stir in the stock, but it isn’t nearly a monster of a task as it may seem. I keep my phone or a good magazine by the stove as a stir and get in some reading. The 20 minutes flies by. 

What you’ll need:

1 acorn squash, halved and seeds removed
1 1/2 tablespoon extra virgin olive oil
1 clove garlic, grated
1 cup dry arborio rice
4 cups chicken or vegetable stock, warmed
1/4 cup freshly grated Parmesan cheese
3/4 teaspoons fine ground sea salt
1/4 teaspoon ground black pepper
3 slices thick-cut bacon, chopped
1 lb. Brussels sprouts, shredded

How to make it:

Preheat the oven to 400 degrees F. Place the halved squash on a baking sheet. Poke the skin in several places with a fork. Rub with 1/2 tablespoon of the olive oil. Place cut-side down on the baking sheet. Bake for about 30 minutes, until fork tender. Let cool. 

Once the squash is about halfway done, begin working on the risotto. Heat the remaining 1 tablespoon of olive oil in a Dutch oven or deep, heavy pot over medium high. Add the garlic and cook for 1 minute. Add the rice and stir well to coat it in the oil and garlic. 

Reduce the heat slightly and begin adding the chicken stock, about a 1/2 cup at a time. Stir the risotto between each addition. Continue to stir until all liquid has been absorbed before adding the next ladle of stock. You should use up all the liquid and the risotto should be tender after about 20 minutes of cooking. Remove from the heat. 

Once the squash is cool enough to handle. Scrape out the flesh and discard the skin. Mash the squash with a potato masher for a chunky texture, or puree with an immersion blender for a smooth texture (this is the method I use). Stir the squash into the risotto. Add the Parmesan cheese, a 1/2 teaspoon of the salt and the black pepper and stir well. Cover and keep warm over very low heat while you make the Brussels sprouts. 

Add the bacon to to a large, deep skillet. Cook over medium-high, stirring often, until the fat is rendered and the bacon becomes brown and slightly crispy, 5 to 7 minutes. Stir in the Brussels sprouts and coat them well in the bacon fat. Cook for 3 to 5 minutes, until they reach your desired tenderness. Stir in the remaining 1/4 teaspoon of salt. 

To serve, spoon risotto into a shallow bowl. Top it with the Brussels sprouts or serve them alongside the risotto.