Roasted Stuffed Delicata Squash
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!
Servings: 4 people
Ingredients
For the squash
- 2 delicata squash that are similar in size
- Extra virgin olive oil
- Kosher salt
- 1 teaspoon ground cinnamon divided
- ½ teaspoon ground nutmeg
For the filling mixture
- 1 cup farro
- Kosher salt
- 1 shallot chopped
- 2 green onions white and green parts, trimmed and chopped
- 2 garlic cloves minced
- 1/3 to ½ cup walnuts
- 1/3 to ½ cup hazelnuts
- 1/3 cup dried fruit such as cranberries or raisins
Instructions
- 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!
Video
Notes
- 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.
- Visit Our Shop to browse quality Mediterranean ingredients, including grains, extra virgin olive oils and spices.
Nutrition
Calories: 360.7kcal | Carbohydrates: 45.5g | Protein: 6.7g | Fat: 20.1g | Saturated Fat: 2.2g | Monounsaturated Fat: 10.6g | Sodium: 306.7mg | Potassium: 1086.5mg | Fiber: 8g | Sugar: 6.5g | Vitamin A: 3164.9IU | Vitamin C: 31.4mg | Calcium: 107.1mg | Iron: 3.2mg
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