Acorn squash risotto with Parmesan and sage
Acorn squash risotto with Parmesan and sage is a creamy, comforting Italian-inspired dish where Arborio rice is slowly cooked in broth with roasted acorn squash, finished with rich Parmesan cheese and aromatic sage. It's a modern twist on classic risotto, combining the sweet, nutty squash with savory, umami flavors.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the rice and squash, with a good amount of fat from the Parmesan and any butter or oil used, and a modest protein content. It provides key nutrients like vitamin A from the squash, calcium from the cheese, and offers a rough calorie ballpark of 400-500 per serving.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 8 g |
| Carbs | 45 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Potassium | 420 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 12 mg |
| Calcium | 180 mg |
| Iron | 2.1 mg |
| Magnesium | 45 mg |
| Phosphorus | 160 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, risotto is a staple of Northern Italian cuisine, and this version showcases how traditional techniques can adapt to seasonal, autumnal ingredients like acorn squash. Nutritionally, the squash adds fiber and antioxidants to the creamy, energy-dense base, making it a more balanced and vibrant take on a classic.
