Autumn Kibble (Acorn Squash Risotto) for Joy, Empowerment, and Love | Sara's Kitchen Witchcraft
I harvested my first ever acorn squashes, and they were fantastic in this risotto!
Psst, hey: did you know you can get printable and digital recipe cards if you join my Patreon?
So!
With summer officially behind us, you bet I tried to get a little more out of my garden—and I ended up growing just enough acorn squashes to make this delicious meal that hit all the fall notes just right. A bit of an easier take on my stuffed acorn squash, this is a meal that makes tons of leftovers, and tastes every bit as delicious as its many ingredients imply (even if it does, in fact, look like really bougie kibble you might give a spoiled dog).
Whatever. Eat this, and your coat will be nice and shiny.
Anyway, we're looking at the acorn squash, onion, cinnamon, thyme, and rosemary for today's magic, so let's get into it.
Magic in Autumn Kibble
Squashes (and the whole cucurbit family, really: zucchini, crookneck, butternut, pumpkin, melons, etc.) are so very much associated with abundance because of how vigorously and loudly they announce their wares and grow. Those gigantic yellow flowers they put off, as well as their prolific nature (because left unattended, they will do the most, vining everywhere and making a thousand fruits), make them perfect for all kinds of prosperity magic. More, because of how they hide and protect their fruits, too, and the hard shells the winter squashes like acorn squash have, they're also great for protection magic. Add all the warming spices of autumn, and the beautiful evergreen herbs like rosemary and thyme, and you're in for a great bundle of love and protection for your table.
And with a dish like this, you know all that fire has to be matched with a little water and earth to stabilize it—and that all that Mars and Sun has to be tempered just the tiniest bit by a word from Venus. This is the meal that can help restore your inner hearthfire when all the hustle and bustle of the world starts getting to you as the year winds down, and it’s the one that’ll also remind you of the sunshine and joy yet to come; that plus the touch of attention to beauty, relationships, and intuitive connection will no doubt have you feeling warm, happy, and full of joy through the autumn months!
Autumn Kibble
Prep time: 30 min
Cook Time: 60 min
Makes 8-10 Fritters
Ingredients:
2lbs Italian sausage meat
1 large acorn squash, halved & baked
1 large onion, diced
5 cloves garlic, minced
3-4 carrots, peeled and chopped
2 apples, peeled and diced
Fresh herb bundle (rosemary, oregano or garden sage, thyme)
300g short grain rice
2 cups chicken stock (or enough liquid to cover everything in the pan)
1-2 Tbsp cinnamon (some for meal, some for sprinkling on acorn squash halves)
Garlic & onion powder to taste
Salt & pepper to taste
Directions:
Set the oven to 425 degrees Fahrenheit.
Halve the acorn squashes and remove the seeds.
Oil acorn squash with olive or other neutral oil, then rub flesh down with a mix of salt, pepper, garlic & onion powder, & cinnamon (if desired, one can also add smoked paprika or Carolina reaper)
Bake for 40-50 minutes, or until soft when pierced with a knife.
While the squash is baking, peel, chop, and fry your other vegetables in a deep skillet with olive oil.
When the vegetables become soft, add the Italian sausage. (It’s easier to buy the sausage meat not in sausage casings for this,)
Break up the sausage meat and let brown in the pan, stirring occasionally with the vegetables.
When the squash is out of the oven, let cool enough to handle, then scoop the flesh into the pot of meat and vegetables.
Add the chicken stock, herb bundle, and cinnamon into the pan, then bring to a boil.
When the mixture is boiling, add rice, mix well, and cover. If necessary, add more liquid until all components in the pan are just covered.
Simmer on low until the rice is cooked and has absorbed the liquid (about 10-20min).
Fluff the rice and mix well with everything else in the skillet. If some liquid remains, let it cook on low a little longer until the liquid is gone.
Serve with chopped fresh parsley if you have some, or with parmesan cheese on top!
I legitimately just tossed this together based on what I knew of these flavors, and it worked so damn well. You have to try it out to get your fall vibe on (and stock you up with nutritious food to eat throughout the week)! ♥
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Sara Raztresen is a Slovene-American writer, screenwriter, and Christian witch. Her fantasy works draw heavily on the wisdom she gathers from her own personal and spiritual experience, and her spiritual practice borrows much of the whimsy and wonder that modern society has relegated to fairy-and-folktale. Her goal is to help people regain their spiritual footing and discover God through a new (yet old) lens of mysticism.
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