Delicata Squash Risotto


  • 2 delicata squash, seeded and cut into bite size chunks
  • 2 tablespoons high heat cooking oil
  • Kosher salt and pepper to taste
  • 4 tablespoons butter
  • 2 shallots, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 6 cups vegetable or chicken broth
  • ⅓ cup grated Parmesan cheese


  1. Preheat oven to 400°.
  2. Toss chopped squash with oil, salt and pepper.  Roast for 20-30 minutes until tender when pierced with fork.
  3. Heat butter in medium saucepan over medium heat.  Add shallots and cook until translucent.
  4. Add rice, stirring to coat with butter.
  5. Add wine and cook until most liquid evaporates.
  6. Add ½ cup broth, and salt and pepper.  Stir until almost all liquid is absorbed (5-10 minutes).
  7. Add remaining broth ½ cup at a time allowing liquid to be absorbed before adding more water (30-40 minutes).
  8. Stir in roasted squash and Parmesan, pomegranate seeds, and salt ot taste.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.