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Add a photoServings: 8
Ingredients
- 1 lrg Acorn squash - ( abt 1 lb)
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced shallots
- 2 c. Arborio rice
- 3 c. Duck stock
- (or possibly you can substitute chicken stock)
- 1 c. Cooked duck meat cut 1" pcs
- 1 Tbsp. Minced fresh sage
- 1 Tbsp. Butter
- 2 Tbsp. Heavy cream
- 1/4 c. Grated fresh Parmesan cheese
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- Preheat oven to 400 degrees.
- Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 tsp. of the extra virgin olive oil, and place squash, cut side down on the baking sheet. Bake for 20 min, or possibly till tender. Allow to cold, and then peel and dice the flesh into 1-inch cubes.
- In a sauce pot heat the remaining oil, add in shallots, and cook for 3 min. Stir in the rice, and saute/fry, stirring for 1 minute. Stir in the stock, 1 tsp. salt, and a healthy pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer till rice is tender about 18 min. Mix in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 141 | 43% |
| Total Fat 15.82g | 20% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 76mg | 3% |
| Potassium 150mg | 4% |
| Total Carbs 38.8g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.09g | 0% |
| Protein 7.2g | 12% |
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