Pumpkin Risotto Stuffed Acorn Squash - cooking recipe

Ingredients

2 medium acorn squash, halved
1 cup pumpkin puree
2 tablespoons butter
1 small onion, minced
1 1/2 cups arborio rice or 1 1/2 cups risotto rice
4 cups chicken stock
2/3 cup white wine
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup fresh sage leaf, chopped
1 pinch dried sage

Preparation

For the acorn squash.
Preheat oven to 400 degrees.