- 2 small acorn squash, halved and deseeded
- 1/2 cup farro
- 1 1/2 cups vegetable stock
- 1 sprig fresh thyme
- 1 Tbsp. oil
- 1/2 small yellow onion, chopped
- 1 rib of celery, chopped
- 1 small apple, peeled and chopped
- 1/2 cup mushrooms, chopped
- 2 cloves garlic, minced
- 1 Tbsp. fresh thyme, chopped
- 1/2 bunch kale, destemmed and chopped
- Up to 1 Tbsp. apple cider vinegar, to taste
- 4 Tbsp. roasted, salted pepitas
- Preheat oven to 400°F. Wash the outside of the squash and cut each in half. Use a spoon to remove seeds and stringy flesh, leaving a smooth cavity for the filling.
- Place squash halves on a baking sheet, flesh side up. Brush all over with a thin layer of oil and sprinkle with salt and pepper to taste. Roast until tender, 35-40 minutes.
- While squash is roasting, make the filling. Combine farro, vegetable stock and the sprig of thyme in a medium saucepan and bring to a simmer, cooking until liquid is evaporated and farro is tender, 25 to 30 minutes. Stir occasionally. When done, remove the thyme sprig.
- Heat 1 Tbsp. oil in a large skillet over medium heat. Sauté onion, celery, apples and mushrooms until softened, about 10 minutes. Add garlic, thyme, and salt and pepper to taste and cook for about a minute, until fragrant.
- Add kale and cook, stirring frequently, until kale is tender. Toward the end of cooking, add the apple cider vinegar. Stir in cooked farro.
- Divide mixture among the 4 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes. Sprinkle with pepitas and serve.
Adapted from delish.com.
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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