Looking for a vibrant and satisfying dish that will impress both vegetarians and meat-lovers alike? Dive into the world of culinary delight with our Vegetarian Stuffed Delicata Squash with Farro! This stunning recipe not only showcases the beautiful hues of delicata squash but also packs a nutritious punch with wholesome farro and fresh vegetables. Perfect for a cozy dinner or a festive gathering, this dish is sure to become a favorite on your table. Ready to transform your cooking experience? Let’s get started!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 delicata squashes
- 1 cup farro
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup grated cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the delicata squashes thoroughly. Cut them in half lengthwise and carefully scoop out the seeds using a spoon. Discard the seeds or save for roasting later.
- Brush the squash halves with olive oil, and season with salt and pepper. Place cut-side down on the prepared baking sheet and roast for 20-25 minutes until the squash is tender but still holds its shape.
- While the squash is roasting, prepare the farro. Rinse the farro under cold water. In a medium saucepan, combine farro with vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the farro is tender and has absorbed most of the liquid.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
- Add dried thyme, salt, and pepper to the vegetable mixture. Stir in the cooked farro, mixing well to combine all ingredients.
- Once the squash is roasted, remove from the oven and flip the halves cut-side up. Fill each squash half generously with the farro mixture.
- If using cheese, sprinkle grated cheese over the stuffed squash halves. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes. Serve warm, garnishing with fresh herbs like parsley or thyme if desired.
Tips
- Choose the Right Squash: Look for delicata squashes that are firm and free of blemishes. They should feel heavy for their size, indicating freshness.
- Roasting Technique: For an extra caramelized flavor, consider roasting the squash cut-side up for the first half of the cooking time, then flipping them over to finish roasting.
- Customize Your Filling: Feel free to add other vegetables like spinach or mushrooms to the farro mixture for added flavor and nutrition. You can also swap out the cheese for a vegan alternative if desired.
- Make Ahead: You can prepare the farro and vegetable filling a day in advance. Just store it in the fridge and stuff the squash right before baking.
- Garnish for Flavor: Fresh herbs like parsley or thyme not only add a pop of color but also enhance the flavor profile of the dish. Don’t skip this step!
- Serving Suggestions: Pair your stuffed squash with a light salad or a side of roasted vegetables to create a well-rounded meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 5mg
