Another thing I love about fall is squash. Butternut squash, acorn squash, kabocha squash, most types really! So for a festive fall dish, which would actually make a great vegetarian or vegan Thanksgiving entree, is this Almond Coconut Cinnamon Spiced Risotto filled Acorn Squash. Yum!
The slightly sweet almond coconut risotto is creamy and decadent. And the hint of cinnamon accents all the flavors wonderfully!
Serve this with a side of roasted brussels sprouts and you’ve got yourself a fall-worthy meal!
Almond Coconut Cinnamon Spiced Risotto filled Acorn Squash
Serves 2 (with about 2 cups of extra risotto)
3/4 cup arborio rice
2 cups coconut milk, 1 can
~1 cup water
1 tsp cinnamon
pinch of nutmeg
1/2 cup almond pulp
1/4 cup cranberries, more to garnish
To roast the acorn squash, start by turning your oven on to 375 degrees. While the oven is preheating, cut the acorn squash in half, and scoop out all the seeds. Place about a half an inch of water in a baking dish that will fit both halves of the acorn squash side by side. Place cut side down in the baking dish, and bake for about 40 minutes, or until the squash is tender.
While the squash is roasting, prepare the risotto. Bring one cup of coconut milk to a boil in a large sauce pot. When boiling, add in the risotto and stir. Turn temperature down until the coconut milk is at a simmer.
Continuously stir the risotto, adding a half a cup of liquid every time it is absorbed, until all of the coconut milk and water is gone.
Once the final half cup of liquid is poured in, add in the cinnamon, nutmeg, almond pulp and cranberries as well.
It will take about 20-25 minutes of continual stirring for the risotto to be tender and chewy.
When the risotto and acorn squash are done, scoop the risotto into the acorn squash halves and serve. Enjoy!
Carve a pumpkin,