It’s my spring break! I want to start it off by thanking whoever decided to put it up against Daylight Savings Time. Losing that hour sucks but it sucks a little bit less when you don’t have to go to classes for the week. I kicked the “break” off by making my second meal from Blue Apron – the Acorn Squash Risotto with Radicchio salad.
Generally, I’m a fan of risotto but I only eat it when I order it at restaurants. This was my first time making it for myself. I had also never tried acorn squash before so this meal promised to be full of firsts. Eager to taste the final result I quickly got to work.

I discarded the rough ends of the acorn squash and then sliced it into fours. I put that in the oven at 450 degrees for about a half an hour.

Next, I fried the fresh sage using a tablespoon of olive oil.

Once the sage was done, I sautéed the diced onions in the left over olive oil adding their spice blend.

After that I added the risotto, toasting it before adding the water and bringing it all to a boil.Once the water started boiling, I reduced the stove temp to a medium simmer and let the risotto finish cooking for about 14 minutes.

While that was going, I took out my roasted acorn squash from the oven and let it cool for a few minutes before finely chopping it.

I made sure to keep an eye on my risotto so it didn’t overcook. Once it was done I mixed in the squash, the butter, and shavings of the Piave cheese.

My last step was to quickly prepare the radicchio salad and dressing, before plating it all.