Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, September 22, 2011

Risotto Stuffed Squash with Balsamic Reduction

This is perfect the day after you make a risotto and have leftovers. If you are making from scratch i would incorporate the inside of the squash into the risotto, but if using the leftover risotto simply scoop out the inside of squash and fill it with risotto.

3 squash (green or yellow), cut in half lengthwise , with inside scooped out and discarded
2-3 tablespoons of risotto for each half (i used a butternut squash risotto)
1/2 cup bread crumbs
1/2 cup parmesan or shredded mozzarella
salt and pepper
2 + 1 tablespoons olive oil

Balsamic reduction
1/2 cup balsamic vinegar
1 tablespoon brown sugar

Coat inside of each halved squash with olive oil and sprinkle with salt and pepper.
In a separate bowl, mix together bread crumbs, cheese, olive oil and fresh pepper.

Scoop 2-3 tablespoons of risotto and pack tightly inside each squash half. Sprinkle bread crumb mixture on top of each stuffed squash and place in a lightly greased baking pan. Cover with foil and let it rest about 15 minutes while you preheat the oven to 400F. Bake it covered for 20-25 minutes. Remove foil and place under the broil for 1-2 minutes for color.
In a small saucepan heat the balsamic until it's reduced by a third. Add sugar and stir for another minute. If too thick when serving, simply microwave for a few seconds to soften.
Drizzle over stuffed squash and serve hot.