In this festive vegetarian recipe, beautiful acorn squash is stuffed with farro, a hearty whole grain that is popular in Italy. It makes a satisfying meatless Monday meal, or serve as a side dish alongside a holiday turkey or roast.
Roasted Acorn Squash with Farro
1/4 cup (2 fl. oz./60 ml) canola oil
12 fresh sage leaves
Kosher salt and freshly ground pepper
2 acorn squashes, halved and seeds removed
2 Tbs. extra-virgin olive oil
1 cup (6 oz./185 g) farro
6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
1 Tbs. fresh lemon juice
1 fennel bulb, trimmed, quartered and cored, then thinly shaved crosswise
2 Tbs. pomegranate seeds
In a small sauté over medium heat, warm the canola oil until it sizzles when the tip of a sage leaf is dipped into it. Working in batches, add the sage leaves to the oil and fry until crisp, about 1 minute. Transfer to a paper towel-lined plate to drain and sprinkle lightly with salt. Set aside.
Preheat an oven to 400°F (200°C).
Drizzle the cut sides of the acorn squash halves with the olive oil and season with salt and pepper. Arrange the squash halves cut side up on a baking sheet and roast until tender, about 45 minutes.
Meanwhile, bring a medium saucepan of salted water to boil over high heat. Add the farro and cook until tender, about 20 minutes, then drain. Set aside and keep warm.
In a small saucepan over medium heat, melt the butter. Cook, stirring occasionally, until the butter is lightly browned and smells nutty, about 5 minutes. Remove from the heat and keep warm.
When the squash is finished roasting, season again with salt and pepper and transfer the squash halves to a serving platter.
In a large bowl, toss together the farro, brown butter and lemon juice. Season with salt and pepper. Add the fennel and pomegranate seeds to the bowl and toss to combine.
Spoon the farro mixture into the squash halves, garnish with the fried sage leaves and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen