Stuffed Delicata Squash with Farro
Source: Pook’s Pantry
Ingredients
Number of Servings: 6
FEATURED: 3 Delicata squash, halved and cleaned
2 Tbsp olive oil
1 yellow onion, diced
8 ounces baby arugula, spinach or kale
2 cups farro, brown rice or grain of your choice
½ cup walnuts, toasted and chopped
¼ cup vegetable broth
½ cup freshly grated Parmesan cheese
3 Tbsp chopped fresh sage
2 tsp salt
1 tsp ground black pepper
¼ cup dried cherries, cranberries, or raisins (optional)
Directions
Prep Time: 15 min
Cook Time: 50 min
Total Time: 65 min
Preheat oven to 350°F
Drizzle cleaned delicata squash halves with 1 Tbsp olive oil and season with half of salt and pepper.
Roast, cut side down, for 20-30 minutes, depending on size of the squash.
Place walnuts down on a separate sheet pan and toast in the oven for 6-8 minutes, then remove and set aside to cool. When cool enough to touch, roughly chop the walnuts and set aside.
Heat a medium pan over medium heat and add remaining olive oil.
Add onion and sage to pan and cook 8 minutes, until translucent.
Add baby arugula to pan and cook for an additional 2-3 minutes, just until wilted.
Add cooked faro or chosen grain, halved dried cherries, toasted and chopped walnuts and vegetable broth to the pan. Season to taste with salt and pepper.
Cook for 3-4 more minutes, then remove from heat.
Remove squash from oven. Once the squash is cool enough to handle, carefully stuff with farro/grain of choice and arugula filling.
Roast the stuffed squash uncovered for 15-20 minutes.
Remove the squash from the oven and grate Parmesan cheese over the top. Return to the oven for 4-5 minutes.
Remove from the oven and serve. Bon appétit!
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 420cal – 21% DV
Sodium – 178mg – 8% DV
Total Fat – 10g – 13% DV
Saturated Fat – 2g
Trans Fat – 0g
Protein – 16g – 20% DV
Cholesterol – 7mg — 2% DV
Total Carbohydrates – 74g – 27% DV