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Pumpkin Risotto Stuffed Acorn Squash

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  • minutes
  • Serves

INGREDIENTS

2

Acorn squashes

1/2 cup

Pumpkin, roasted

1/4 tsp

Rosemary, fresh

6

Sage, leaves

1/2

White onion

3 cups

Vegetable or chicken broth

1 cup

Arborio rice

1 1/2

Teaspons salt

1/2 tsp

White pepper

2 tsp

Canola oil

1/4 cup

Pinenuts, toasted

3 tbsp

Butter

1/2 cup

Parmesan, fresh

1/2 cup

White wine