ROASTED ACORN SQUASH STUFFED WITH RISOTTO
Steps:
- For the squash: Preheat the oven to 400 degrees F.
- Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
- Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
- For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
- Stuff the roasted squash halves with the risotto and serve.
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
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.
ACORN SQUASH WITH LEFTOVER STUFFING
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
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.
FARRO AND SAUSAGE STUFFED ROASTED ACORN SQUASH RECIPE - (4/5)
Provided by asally04
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving. Meanwhile, cook farro in chicken broth according to package directions. While the farro is cooking, in a large saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish. Add olive oil to the pan and add the onion, sauté 1 minute, add the celery, salt and pepper to taste; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms and sage to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well. Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve.
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STUFFED ACORN SQUASH WITH FARRO | SOUTHERN LIVING
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- 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.
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