ROASTED ACORN SQUASH WITH FARRO STUFFING
Maitake mushrooms make the squash stuffing extra special. They're meaty, crisp, and rich, but not overpowering.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with foil.
- Cut each squash in half, slicing through stem and blossom ends. Remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides and sprinkle with 1/4 teaspoon each salt and pepper. Arrange, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Meanwhile, rinse and drain farro, then transfer to a saucepan. Stir in broth and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until tender, about 20 minutes. Drain any excess broth.
- Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add mushrooms and onion; cook until mushrooms have softened and onion is translucent, 8 to 10 minutes. Add wine; cook, stirring, until reduced by half, about 30 seconds.
- Add cranberries and thyme; cook, stirring, until cranberries have plumped, about 4 minutes more. Remove thyme. Stir in cooked farro, pecans, and parsley. Heat through. Season with remaining salt and pepper and balsamic vinegar. Spoon farro mixture into the squash halves. Return to oven to keep warm until serving.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 57.4 g, Fat 11.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 474.9 mg, Sugar 14.9 g
STUFFED ACORN SQUASH WITH FARRO
Roasted acorn squash is one of the reasons we love fall - drizzled with maple syrup or sprinkled with brown sugar, nothing quite compares to the simple deliciousness of this fall squash. So what happens when you add a stuffing made from farro, herbs, and cranberries? A side dish so complete and flavorful, the seasonal flavors explode in your mouth and you forget all about the other dishes on the table. This recipe is made as an easy-prep side dish but it is also hearty enough to be eaten as a supper entrée. Test Kitchen Tip: Roasting the squash cut side down helps get great caramelized color on the squash and ensures the center is perfectly tender. The farro mixture can be made the day before and put into the roasted squash before baking. Stir shredded deli chicken into any leftover farro for a quick and robust grain salad, or store leftover farro mixture in an airtight container in the refrigerator for up to one week.
Provided by Anna Theoktisto
Time 45m
Number Of Ingredients 11
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-STUFFED ACORN SQUASH
Serve one squash half as a side dish to roasted chicken or pork, or enjoy both halves as a vegetarian meal.
Categories Dinner
Time 55m
Yield 1 servings
Number Of Ingredients 10
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
Nutrition Facts : Calories 565 kcal
BAKED FARRO AND BUTTERNUT SQUASH
"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
- Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
- Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
CHICKEN STUFFED ACORN SQUASH
Make and share this Chicken Stuffed Acorn Squash recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h7m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400f degrees.
- Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
- Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
- Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
- Add the yogurt and stir thourgh, cook for another 2 minutes.
- Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
- Sprinkle cheese over tops and return to oven for a further 10 minutes.
Nutrition Facts : Calories 418.4, Fat 19.1, SaturatedFat 8.7, Cholesterol 128.4, Sodium 597.4, Carbohydrate 32.6, Fiber 4.9, Sugar 6.2, Protein 32.7
FARRO WITH ACORN SQUASH AND KALE
Provided by Sean Brock
Categories Side Thanksgiving Vegetarian Kale Squash Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2-4 servings
Number Of Ingredients 11
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.
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