Ingredients

• 1

  box
  Organic Porcini Wild Mushroom Risotto suggested substitutions
• 2 ¹⁄₂

  cups
  water
• 2
  acorn squash, cut in half at the stem
• 1

  cups
  cremini mushrooms, dice
• ¹⁄₂

  cups
  brown ale, porter, stout, reserved (we used a sweet stout)
• 1

  cups
  shallots, diced ½ cup reserved
• ¹⁄₂

  cups
  heavy cream
• ¹⁄₂

  cups
  pecans, diced
• ¹⁄₄

  cups
  butter, salted
• ¹⁄₄

  cups
  parsley, finely chopped
• 2

  tbsp
  olive oil
• 5
  peppercorns, whole
• Cracked black pepper and sea salt, to taste
• Parsley, for garnish
• Parmesan, shaved for garnish

Instructions

1. Follow instructions on boxed risotto. Set aside.
2. Set oven to 400 degrees. Cut acorn squash in half through the stem. Repeat for both squashes. Scoop out seeds and stringy bits. Place face up on a parchment paper-lined baking sheet, drizzle with olive oil, and bake for 45 minute.
3. In a sauté pan, heat butter and reserved shallots on medium heat until slightly browned. Add beer of choice and whole peppercorns. Stir frequently for 5 minutes or until the sauce has reduced by half. Add heavy cream and stir frequently for 2 minutes or until the sauce becomes thick enough to coat the back of a spoon.
4. Add ½ cup diced shallots, mushrooms, and parsley to the cooked risotto. Fold until fully incorporated. Add cracked black pepper and sea salt to taste.
5. Remove squash from oven and fill with risotto mixture equally. Put back into the oven for 10 minutes.
6. Remove from oven and top with brown butter sauce, pecans, parsley, and shaved parmesan. The risotto stuffed acorn squash will be quite hot, so let them sit for at least 5 minutes. Enjoy!