
Roasted Stuffed Delicata Squash
By Suzy Karadsheh
Category
Appetizer & Mezze
Cuisine
Mediterranean
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!
Ingredients
-
2 delicata squash that are similar in size
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Extra virgin olive oil
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Kosher salt
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1 teaspoon ground cinnamon divided
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½ teaspoon ground nutmeg
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1 cup farro
-
Kosher salt
-
1 shallot chopped
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2 green onions white and green parts, trimmed and chopped
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2 garlic cloves minced
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1/3 to ½ cup walnuts
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1/3 to ½ cup hazelnuts
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1/3 cup dried fruit such as cranberries or raisins
For The Squash
For The Filling
Directions
Heat the oven to 425 degrees F and position a rack in the middle.
Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).
Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.
On a large baking sheet, arrange the delicata squash halves, flesh-side down.
Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.
While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).
In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.
Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!
Recipe Note
- Recipe variations: You can use a different winter squash in this recipe such as acorn squash or butternut squash (keep in mind the roasting time will vary). You can also use a different grain for the filling mixture. Pearled barley, bulgur, rice, or couscous will work.
- Gluten-Free Option: Replace the farro with quinoa or rice for a gluten-friendly filling mixture.
- Leftovers and Storage: Keep leftover cooked squash and filling in separate containers in the fridge for up to 3 days. You can enjoy them at room temperature or warmed in a medium-heated oven.
Nutrition
Calories 361, Fat 20.1 grams, Sodium 306.7 milligrams, Sugar 6.5 grams, Calcium 107.1 milligrams, Carbs 45.5 grams, Saturated Fat 2.2 grams, Potassium 1086.5 milligrams, Vitamin A 79.1 milligrams, Iron 3.2 milligrams, Protein 6.7 grams, Monounsaturated Fat 10600 milligrams, Fiber 8 grams, Vitamin C 31.4 milligrams