Stuffed Acorn Squash with Toulouse Sausage Risotto

• 2 acorn squash, halved and cored
• 15 ml (1 tbsp) olive oil

Risotto

• 2 pkg Toulouse sausages
• 250 ml (1 cup) arborio rice
• 125 ml (½ cup) white wine
• ½ yellow onion, chopped
• 1.5 L (6 cups) chicken broth
• 250 ml (1 cup) Parmesan cheese, grated
• 125 ml (½ cup) butter, cubed
• Watercress, to taste

Squash

1. Preheat oven to 200 °C (400 °F).
2. Brush the inside of the squash, previously cut in half and hollowed out, with olive oil. Place them face down on a parchment-lined baking sheet. Bake on the lower rack for 30 minutes or until squash is tender and roasted.
3. Cook sausages as desired. Set aside.
4. While squash cooking, heat the chicken broth, without bringing it to a boil.

Risotto

1. In a large frying pan, gently sauté the chopped onions in about 45 ml (3 tbsp) of butter (this amount of butter seems excessive, but it will be used for the entire risotto).
2. When the onions are translucent, add the rice all at once and gently fry for 3 minutes
3. Deglaze with the white wine and reduce until the mixture dries out.
4. Add the broth to the risotto, one ladle at a time. With each ladle, stir the risotto well with a wooden spoon and reduce most of the broth before adding another ladle.
5. Continue until the rice reaches the desired texture (some prefer it al dente, others softer). Remove from the heat.
6. Add 60 ml (¼ cup) of broth, the remaining butter and 180 ml (¾ cup) of Parmesan cheese all at once. Stir until melted and stir into the risotto.
7. Adjust salt.
8. Cut the Toulouse sausages into rounds and add to the risotto.

Serving

1. Place the risotto in the squash halves and garnish with fresh watercress. Enjoy!