Delicata Squash Boats with Pancetta, Porcini, and Fried Sage Risotto
Author: 
Recipe type: Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This recipe is an ode to my aunt who taught me an art form. I always hear her instructions every time I recreate her masterpiece. I decided to add porcini mushrooms, pancetta, and fried sage to her recipe and use roasted delicata squash from our garden to serve it in. It’s a 100% edible and makes for a great presentation.
Ingredients
  • 4 delicata squash, cut in half, seeded, and roasted, can use acorn or other squash
  • 2 cups of carnaroli rice, can use arborio rice
  • 2 shallots, diced
  • 8 slices of pancetta, diced
  • 15 porcini mushooms, sliced thin, can use shitake mushrooms
  • 15 sage leaves, fried in a little truffle oil, 5 broken into pieces and others left whole
  • 7 cups of homemade chicken stock, can use canned
  • ½ cup pinot grigio wine
  • salt and pepper to taste
  • olive oil
  • 2 T butter
  • Freshly grated parmigiano cheese
Instructions
  1. Turn oven on to 350. Place cut squash, face down and roast til soft when fork is inserted. Set aside
  2. In a pot that is wider than it is tall, turn onto medium heat.
  3. Add 2 T olive oil and heat.
  4. Add shallot and pancetta and stir with wooden spoon until shallot is translucent.
  5. Add mushroom and stir.
  6. Add a little salt and pepper.
  7. Cook until mushroom begins to soften and add broken sage pieces.
  8. Add rice and stir.
  9. Add wine and stir til dissolved.
  10. Start adding stock, ½ cup at a time and stir til dissolved. Keep tasting until rice reaches "al dente"
  11. Pull off stove and add butter, stir
  12. Add ½ cup of parmigiano
  13. Spoon into each half of squash, top with some more cheese and one piece of whole sage leaf. Repeat til all squash are filled.
  14. Serve immediately
Recipe by Eatentions at https://www.eatentions.com/delicata-squash-boats-with-pancetta-porcini-and-fried-sage-risotto/