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Nutrition Facts
Serving Size 341 g
(Approx. 10 Servings)
Amount Per Serving
Calories 330 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 700 mg 29%
Total Carbohydrate 52 g 17%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 7 g
Vitamin A 130% Iron 10%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Black Garlic Winter Squash Risotto
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
10  People


Recipe makes 10 Servings

1 acorn squash, quartered, seeds removed
1 1/2 Tbsp olive oil, divided use
1/2 Tsp kosher salt
1/2 Tsp black pepper
1/2 Tsp ground turmeric
6 cup(s) Black Garlic Broth, see recipe
2 cup(s) Arborio rice
1 cup(s) yellow onions, small dice
1 cup(s) white wine
2 Tbsp vegan butter
6 Butternut Squash Bacon, 6 slices for garnish, see recipe
3 Tbsp Cashew Parmesan, see recipe
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Preheat oven to 375ºF. Rub acorn squash quarters with 1/2 tablespoon olive oil and season with 1/2 teaspoon each salt, pepper, and turmeric. Place on baking tray and roast 45 minutes or until fork tender.
Set squash aside to cool. Use a spoon to scoop out flesh then discard skins. Mash squash with fork or potato masher to remove large lumps.
In a medium pot, warm up black garlic broth and reserve. In a large heavy bottom pot or skillet, heat remaining olive oil then add Arborio rice and onions. Cook 2 minutes, stirring constantly, until rice turns bright white and onions soften.
Add white wine to rice and stir constantly over medium heat until almost all the liquid is cooked off. Add broth in 2 cup amounts, cooking off 3/4 of liquid before adding more broth until all broth has been used.
Add in acorn squash and vegan butter and stir to incorporate. Season with salt and pepper. Remove from heat.
For each serving, place risotto on plate and garnish with 1 strip of butternut squash bacon and 1/2 tablespoon Cashew Parmesan.


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