Farro Stuffed Delicata Squash

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

There are meals that sit in my head for a while. Rolling around, popping up every now and again, asking to be made. Some of them never come to light – either I can’t figure out what it’s missing or what it needs to make it pop, or maybe I think it’s a really original idea only to search the internet and find a handful of recipes just like it already in existence.

There are plenty of stuffed squash recipes out there. You need only do a quick search to be overwhelmed by the various types of squash, fillings, toppings, mix ins. But maybe this one will happen to contain a bunch of things you already in your fridge. That’s how it happened in my kitchen, anyway. I had been thinking about stuffed squash – it had been one of those ideas rolling around in my head, poking at me every time I brought home a squash from the store. And it took a few weeks to really figure out what I wanted to fill it with. And really it came down to necessity – we needed dinner, I’d been saving the squash and we didn’t have much else in the house. So I dug around the pantry and the fridge, rustled up some soyrizo, farro, manchego, dried cherries, and parsley. It sounds like an odd combination of things, but I promise they all fall into place quite nicely – a little bite from the farro, sweetness and creaminess from the squash, a little heat from the soyrizo.

It’s an easy meal that comes together quickly, though I will warn you it uses a handful of dishes. But for a filling, comforting fall meal, it’s worth it.

Farro Stuffed Delicata Squash

Serves 4 | Farro recipe from Six Seasons by Joshua McFadden | Soyrizo can be found at Trader Joe’s and in the meat alternative section at most other grocery stores. You can also substitute 3/4 lb of chorizo.

Ingredients

2 large delicata squash, cut in half lengthwise, seeds removed
2-3 Tbsp olive oil, divided
Kosher salt
1 medium yellow onion, diced
1 bell pepper, diced
1 package of soyrizo
1 batch cooked farro (see recipe below)
1/2 cup dried cherries, chopped
1/4 cup chopped parsley
1 Tbsp red wine vinegar
1/2 and 1/4 cup shredded manchego cheese, divided

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper. Gently rub olive oil over the insides of the delicata squash, season with salt, and place cut side down on the baking sheet. Bake for 15-25 minutes, until the squash is fork tender. Use a large spatula to flip the squash cut side up, and set aside, leaving oven on.

While the squash is roasting, heat 1 Tbsp olive oil in a large sauté pan over medium-high heat. Add the onion and bell pepper and cook until softened and starting to get some nice brown edges. Add in the soyrizo or chorizo and cook until nicely browned, stirring occasionally, about 8-10 minutes.

In a mixing bowl, combine the soyrizo mixture, the farro, the cherries, parsley, 1 Tbsp olive oil, and red wine vinegar. Once the soyrizo is just warm to the touch, add in 1/2 cup of shredded manchego.

Scoop the filling into the center of the squash. Some will fall over the edge, it can be a messy job. It’s ok! Just stuff as much in there as you can. It may not all fit depending on the size of your squash – save it in the fridge as it makes a good grain salad tomorrow for lunch. Sprinkle the tops of the squash with the remaining manchego cheese. Put into the oven for 5 minutes, then turn on the broiler for another 5 minutes, or until the cheese is bubbling and just starting to brown. Remove, allow to cool for a minute, and enjoy!

Ingredients

Farro

Olive oil
3 cloves of garlic, smashed and peeled
1/2 tsp chile flakes
1 cup farro
4 cups of water
1 bay leaf
2 tsp kosher salt

Instructions

In a sauté pan with high sides (that has a fitting lid), heat about 1 1/2 – 2 Tbsp olive oil. Add the garlic and chile flakes to the pan and cook until the garlic is beginning to soften and gain some nice golden color. Add the farro and cook until the grains are nice and toasty and picking up color, about 3-5 minutes.

Add the water, bay leave, and salt to the pan. Bring it to a boil and reduce to a simmer. Cover and cook until the farro has a nice bite but isn’t too mushy. You’ll want to start checking it regularly after 15 minutes. When it’s done to your liking, drain the farro and remove the bay leaf and garlic cloves.

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