Serving kabocha squash risotto in a whole roasted kabocha squash makes for an impressive, edible, and delicious presentation. The kabocha squash’s sweet, chestnut-like flesh is perfect for a creamy risotto.

Because I am using a full kabocha squash for the bowl, I used about 1.5 kabocha squashes in total for this recipe. I used one whole squash for the bowl, and then another 2 cups from a second squash for the risotto. If you want, you can substitute another squash for the risotto; such as butternut, pumpkin, delicata or acorn. Butternut and kabocha will tend to be drier and have more flavor. Pumpkin and delicata will have more water, which is not a problem for this recipe.

Other substitutions:

• Arborio or Carnaroli rice both work well for risotto, and both will give you a nice creamy base.
• If you prefer, you can use orzo pasta instead of the arborio rice. Arborio rice is gluten free, orzo is not, of course. They take about the same time to prepare, so using the small pasta instead of the traditional rice is a matter of preference.
• Shallots make a nice stand-in for the onion
• I use Parmesan cheese in many recipes. It is a very traditional cheese which stands up well to high heat without clumping. However if you prefer a cheese with an even higher melting point, try pecorino. It has a bit more of an earthy flavor, but it will hold its shape better in the risotto without stretching.
• Using the chicken or vegetable broth adds flavor to the dish. However if you want to keep it lighter, you can substitute water. Just make sure that it stays warm and the rice absorbs it all prior to adding the next batch.

Below are instructions to prepare the squash serving bowl and a classic kabocha squash risotto recipe.

Preparing the Kabocha Squash Bowl

You can prepare the squash “bowl” ahead of time. Hard-shell squashes like the kabocha hold their shape well when baked. 

Ingredients:

• 1 medium whole kabocha squash (approx. 2-3 lbs)
• 1 tbsp olive oil
• Salt and pepper to taste (optional)

Instructions:

1. Preheat oven to 400°F. Wash and thoroughly dry the squash.
2. Stabilize the squash (if needed) by slicing a very thin piece off the bottom so it sits flat.
3. Cut the top: Carefully use a sharp, sturdy knife to cut off the top “lid” of the squash, about 2 inches below the stem. Make sure to make the cut somewhat parallel to the ground, so that the lid has somewhere to sit. You may want to score the squash first prior to cutting, to maintain a nice shape lid.
4. Hollow: Use a spoon to scrape out and discard all the seeds and stringy membranes from both the inside of the squash and the lid. Be sure to clean up around the opening.
5. Season and roast: Brush the inside of the squash and the lid with olive oil and sprinkle lightly with salt and pepper. Place both on a parchment-lined baking sheet.
6. Bake for about 45 minutes, or until the flesh is fork-tender but the squash still holds its shape.
7. Cool: Remove from the oven and let it cool slightly before filling. 

Kabocha Squash Risotto Recipe

This recipe incorporates diced kabocha squash into the creamy risotto, and the finished dish is then served in the roasted squash bowl. 

Ingredients:

• 6 cups chicken or vegetable broth (or substitute water)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced or finely chopped
• 2 cups kabocha squash, peeled, seeded, and cut into 1/2-inch cubes
• 1.5 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup freshly grated Parmesan cheese, plus more for garnish
• Salt and freshly ground black pepper to taste
• Optional garnishes: fresh sage leaves, toasted pumpkin seeds, or crispy pancetta 

Instructions for Kabocha Squash Risotto:

1. Warm the broth: In a saucepan, bring the broth to a simmer and keep it warm over low heat throughout the cooking process.
2. Sauté aromatics & squash: In a heavy-bottomed pot or deep skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and translucent. Add the diced kabocha squash and cook until the pieces begin to get soft and brown slightly. This will take around ten minutes.
3. Toast the rice: Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains turn translucent.
4. Deglaze: Keeping the heat low, pour in the white wine and stir until it is completely absorbed.
5. Cook the risotto: Add the warm broth 1/2 cup at a time. Stir continuously and allow each addition to be almost fully absorbed by the rice before adding the next ladle. Continue this process until the rice is al dente and the mixture is creamy, about 20-25 minutes. I like seeing some squash chunks, but depending upon how you like the texture of your risotto, you may wish to mash or crush the squash cubes with a potato masher or a fork.
6. Finish: Remove the pot from the heat. Stir in the Parmesan cheese. Season with salt and pepper.
7. Serve: Ladle the hot kabocha risotto into the prepared roasted kabocha squash bowl(s). Garnish with fresh sage, toasted pumpkin seeds, or crispy pancetta, and serve promptly.