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.