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Stuffed Squash with Mushroom Risotto Sauce

Chef Darren Hawley from Crystal Mountain Resort shows us how to cook with wild mushrooms foraged from the autumn woods in Northern Michigan.



Filled Acorn Squash

2 acorn squash

1 tablespoon butter

2 tablespoons brown sugar

Sea salt

Cracked black pepper


1 tablespoon butter

1 cup wild mushrooms, sliced

1/2 cup leeks, white section, sliced (greens washed and reserved for stock)

1 tablespoon garlic, minced

2 tablespoons shallots, small diced

1 cup Arborio rice

1/2 cup white wine

2 cups chicken stock

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

2 tablespoons shaved Parmesan cheese



Preheat oven to 350 degrees. Split the acorn squash in half, cutting from stem to bottom. Remove the seeds and brush with melted butter. Season with salt and pepper and divide the brown sugar into each acorn bowl. Roast the squash in a heavy roasting pan or pyrex dish for 35 to 45 minutes until tender and lightly browned. Fill the roasted acorn squash bowls with finished risotto (recipe follows).


In a large skillet, heat butter and sauté wild mushrooms, leeks, garlic and shallots. Add Arborio rice and combine until all grains are coated. Deglaze with white wine and allow it to absorb into rice. Begin adding chicken stock   cup at a time allowing it to absorb into rice almost completely before the next addition. After adding all of the stock, remove from heat, add fresh herbs and finish with a pinch of salt, fresh cracked black pepper and two tablespoons of shredded  Parmesan cheese. Serve immediately.