Farro Stuffed Acorn Squash Food

FARRO-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Coat cut surfaces of squash with cooking spray; season with salt and pepper. Roast, cut sides down, on a baking sheet until tender, 45 minutes.
• Meanwhile, heat oil in a medium nonstick skillet over medium-high heat; saute leek 5minutes. Add apple; saute until leek and apple are lightly golden and tender, 4 minutes.
• Stir farro, thyme and butter into skillet; toss over low heat until hot (and season to taste). Spoon farro mixture into squash halves; serve.
• Serving size: 2 stuffed squash halves

STUFFED ACORN SQUASH WITH FARRO

Steps:

• Preheat oven to 450°F. Place squash halves, cut sides up, on a large rimmed baking sheet. Drizzle evenly with 1 tablespoon of the oil; sprinkle with 1 ½ teaspoons of the salt and ¼ teaspoon of the pepper. Arrange squash, cut sides down. Roast until tender and browned, about 25 minutes. Remove from oven; turn squash, cut sides up. Do not turn off oven.
• Meanwhile, bring chicken broth to a boil in a saucepan over high. Add farro; reduce heat to medium-low. Simmer, covered, until tender, 25 to 30 minutes. Remove from heat; drain.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add onion. Cook, stirring occasionally, until beginning to brown, 4 minutes. Add garlic. Cook, stirring constantly, 2 minutes. Remove from heat. Stir in farro, cranberries, parsley, almonds, and remaining ½ teaspoon salt and ⅛ teaspoon pepper.
• Mound about ½ cup farro mixture into cavity of each squash half. Bake at 450°F, about 5 minutes. Drizzle with oil, and serve.

FARRO WITH ACORN SQUASH AND KALE

Steps:

• Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30-35 minutes.
• Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain.
• Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.
• Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.
• Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.