Best Roasted Acorn Squash With Farro Stuffing Recipes

FARRO WITH ROASTED SQUASH, FETA AND MINT

Farro With Roasted Squash, Feta and Mint image

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

Categories dinner, lunch, weekday, weeknight, grains and rice, salads and dressings, vegetables, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
2 teaspoons sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
1/8 teaspoon cayenne, or to taste
3 pounds winter squash, such as kabocha, carnival or butternut, seeded and cut into 1/2-inch thick slices (leave the peels on or remove as desired)
1 1/2 cups apple cider
2 1/2 teaspoons kosher salt, more to taste
1 1/2 cups farro
2 tablespoons apple cider vinegar, more to taste
2 garlic cloves, grated on a Microplane or minced
1/2 teaspoon black pepper
7 tablespoons extra-virgin olive oil, more as needed
3 ounces feta cheese, crumbled (about 3/4 cup)
Fresh mint or arugula leaves, or both

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

ACORN SQUASH WITH LEFTOVER STUFFING

Acorn Squash with Leftover Stuffing image

Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 small acorn squash
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
2 cups cooked stuffing
1/4 cup grated Parmesan cheese, optional
1 teaspoon paprika
Chopped fresh parsley, optional

Steps:

Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.