Stuffed Acorn Squash
As the filling is prepared separately, you can make this ahead of time. Just be sure to warm it up before filling the squash halves as it only roasts for 5-8 minutes.
Ingredients
- 2 acorn squash sliced in half, seeds removed
- 2 Tbsp olive oil divided
- 1 large onion chopped
- 1 cup celery chopped, about 2 stalks
- 2 cloves garlic minced
- 2 cups kale stems removed; torn into small pieces
- 1 apple peeled, chopped into small pieces
- ¾ cup farro cooked
- salt and pepper to taste
- 1 cup croutons omit/use gluten-free
- ⅓ cup dried cranberries
- ⅓ cup pecans chopped
- ¼ cup fresh herbs such as sage or thyme or a combination
Instructions
- Preheat oven to 400 degrees Fahrenheit. Halve each acorn squash and clean out the seeds and stringy pulp. Salt the inside of each half and brush liberally with olive oil. Place each half on a roasting pan cut side up. Roast for 30 minutes, or until the squash is fully cooked and easily pierced with a fork.
- While the squash is roasting, cook farro according to instructions.
- Meanwhile, heat 1 tablespoon of olive oil in a pan. Sauté the chopped onion, minced garlic, and sliced celery over medium heat for about 5-8 minutes.
- Add the torn kale, chopped apple, fresh herbs, and stir. Cover and allow the kale to cook down for about 5 minutes, stirring every couple of minutes. Season with salt and pepper to taste.
- Add the croutons, dried cranberries, and chopped pecans and stir. If the croutons are large, you may want to cut them into halves or quarters. Taste the mixture to make sure it's seasoned well enough.
- Lower the oven temperature to 350F. Spoon the stuffing mixture into each half of the squash. Roast for 5-8 minutes, or until everything is heated through. Allow to cool for 5 minutes and serve warm.
Notes
You can omit the croutons or use gluten free ones if needed.