Stuffed Acorn Squash with Mushrooms

- Sandra O.READER REVIEW"Beautiful and delicious fall acorn squash recipe! Loved this!"

3 acorn squash ½ cup farro 1½ cups mushrooms 1 cup red onion 2 cups kale 2 tbsp. garlic 1 tbsp. thyme 1 cup vegetable broth ½ cup parmesan 2 tbsp. butter 5½ tbsp. olive oil 1 t

FULL RECIPEStuffed Acorn Squash with MushroomsSERVES6 peopleTYPEside dishTIME1 hoursLEVELbeginner

Preheat oven to 400 F. (200 C.). Carefully slice 3 acorn squash in half and remove the seeds.1.

Slice a tiny bit off the bottoms so that they lay flat.2.

3.Lay each half on a foil-lined baking sheet, brush with olive oil, sprinkle with salt and pepper, and drizzle with a little honey. Roast acorn squash for 30-40 minutes, until the

4.While squash roasts, add 1 cup vegetable broth to a pot. Bring to a boil, and add ½ cup farro. Reduce heat, and simmer for 20 minutes.

Dice 1 cup red onion, chop 2 cups kale and slice 1½ cups baby bella mushrooms. To get a perfect size, slice the caps into thirds, then each slice in half. Include stems.5.

6.Coarsely mince 2 heaping tbsp. garlic and remove leaves from 1 tbsp. thyme.

7.Grate ½ cup parmesan.

8.Add 1½ tbsp. olive oil to a sauté pan and sauté sliced mushrooms until brown – about 5-7 minutes. Sprinkle with garlic powder and sauté for 1 minute more and set a

9.Sauté diced onions in 1½ tbsp. olive oil until lightly brown, then add 1 tsp. more olive oil and sauté minced garlic and thyme, no longer than 1-2 minutes. Set aside.

10.Sauté chopped kale with 2 tbsp. olive oil for 3-5 minutes until wilted. Sprinkle with garlic powder and fresh pepper. Remove into container with mushrooms onions and garlic.

11.Once farro finishes, add 1 tbsp. soy sauce and grated parmesan and stir. Fold in sautéd vegetables.

12.When acorn squash is done roasting, brush with melted butter, spoon farro into each squash and serve.

Stuffed Acorn Squash with Mushrooms