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Acorn Squash Risotto with Pomegranate and Arugula

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 223kcal


  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 2 ½ cups vegetable stock
  • 2 ½ cups water
  • ½ onion diced
  • 1 pinch sea salt
  • 2 garlic cloves minced
  • 1 cup arborio rice
  • ¼ cup white wine
  • 2 cups arugula
  • ½ cup pomegranate arils
  • ¼ cup GO VEGGIE vegan parmesan topping


  • Heat oven to 400ºF.
  • Split the corn squash cross-wise and discard the seeds. Place cut-side up on a baking sheet and drizzle with olive oil. Bake 25 minutes, or until soft.
  • Meanwhile, combine the stock and water in a saucepan and bring to a boil. Reduce to a low simmer and keep warm.
  • Add the onions and a pinch of salt to a large, heavy-bottomed pan set over medium heat. Cook the onions 8-10 minutes, until soft but not brown. Add 1/4 cup of the hot cooking liquid to soften the onions further.
  • Once the liquid has completely evaporated, turn the heat up to medium-high and add the rice; stir well. Toast the rice 2-3 minutes, or until mostly translucent, with just a pearl of darker white in the center of each grain. Add the garlic and cook 30 seconds. Stir in the wine; cook until all liquid evaporates.
  • Add the stock in half cup increments, allowing the liquid to nearly cook off in between each additions and continuing to stir nearly constantly.
  • Scoop out some the acorn squash, leaving about a half inch border around the edges – you should have about 1 cup of squash. Mash the squash, then fold it into the risotto. Stir in the pomegranate arils, arugula, and parmesan. Season to taste with salt and pepper.
  • Divide the risotto among the four squash halves and serve immediately. Top with additional GO VEGGIE parmesan, as desired.


For a more substantial main course, this risotto is also delicious with 1/2 pound of cooked, crumbled hot Italian sausage stirred in before the final step.


Calories: 223kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g