Stuffed Acorn Squash
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
4
Servings
4
Ingredients
  • 2small acorn squash, halved and deseeded
  • 1/2cup farro
  • 1 1/2cups vegetable stock
  • 1sprig fresh thyme
  • 1Tbsp. oil
  • 1/2small yellow onion, chopped
  • 1rib of celery, chopped
  • 1small apple, peeled and chopped
  • 1/2cup mushrooms, chopped
  • 2cloves garlic, minced
  • 1Tbsp. fresh thyme, chopped
  • 1/2bunch kale, destemmed and chopped
  • Up to 1 Tbsp. apple cider vinegar, to taste
  • 4Tbsp. roasted, salted pepitas
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add kale and cook, stirring frequently, until kale is tender. Toward the end of cooking, add the apple cider vinegar. Stir in cooked farro.
  6. 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.
Recipe Notes

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!

learn more
Stuffed Acorn Squash
Print Recipe
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
4
Servings
4
Ingredients
  • 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
Servings:
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add kale and cook, stirring frequently, until kale is tender. Toward the end of cooking, add the apple cider vinegar. Stir in cooked farro.
  6. 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.
Recipe Notes

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!

learn more

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