Roasted Delicata Squash Stuffed with Autumn Farro  Roasted Delicata Squash Stuffed with Autumn Farro 12669 roasted delicata squash stuffed with autumn farro

Roasted Delicata Squash Stuffed with Autumn Farro

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recipe image  Roasted Delicata Squash Stuffed with Autumn Farro c4df2fbbbb0a54ae85780bc4089fe07a l

Roasted Delicata Squash Stuffed with Autumn Farro  Roasted Delicata Squash Stuffed with Autumn Farro gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by Jame Ransom
  • Serves
Author Notes

Thanksgiving is this form of rich holiday, evoking dreamy spreads and deep traditions. Though the feast may per chance additionally merely fluctuate, community, household, and gratitude live rooted in the heart. Stuffed squash is a kindly critical vegetarian direction. Delicata is candy and timeless—it lends itself effectively as a cornucopia to hearty and nutty farro, iciness greens, pistachio, scallions, and pomegranate. The feast; it gathers. —danielle majeika | the perpetual season

Test Kitchen Notes

This used to be in level of fact tasty. I in particular cherished the salad and the dressing—but it wasn’t enough meals for it to be a critical dish for me. There used to be fully one delicata squash at the market (and I was checking out two recipes which worn delicata), so I made up my mind to also come by a butternut squash to gaze if it tasted better/worse/similar. The delicata used to be, by far, the greater alternative. The flavors worked in level of fact effectively collectively, and the recipe used to be also surprisingly snappily to fabricate. By the time the squash used to be carried out roasting and the farro cooked, the the rest of the substances had been chopped up and ready to be tossed! —Victoria Ross

  • Test Kitchen-Licensed


  • 2

    mountainous delicata squash, halved

  • Salt and pepper, to taste

  • Olive oil, as wanted

  • 1/4 teaspoon

    hot Hungarian paprika (no longer compulsory)

  • 1 teaspoon


  • 2 sprigs

    rosemary, reduce back into four halves

  • 1 cup


  • 3 cups

    water or vegetable broth

  • 1

    bulb fennel, shaved and chopped

  • 1 bunch

    runt scallions, white and green aspects chopped

  • 4 ounces

    iciness greens or arugula

  • 1/2 cup

    pistachio, overwhelmed
  • Seeds of 1 pomegranate

  • 1/4 cup

  • Juice of 1 medium orange

  • Zest of 1/2 orange

  • 1 tablespoon

    Dijon mustard

  • 1/2 teaspoon

    fresh thyme
  1. Preheat oven to 425° F. Preserve away the inside of pulp and seeds from the squash (reserve for roasting if desired), drizzle and rub it in oil, and sprinkle it with salt and pepper. If using Hungarian hot paprika, mix it with the cumin; in every other case, sprinkle cumin over squash. Put squash on a mountainous sheet pan, reduce back aspect down, and place one rosemary half under every squash (rosemary may per chance additionally merely both be discarded at the tip or added to the farro salad). Bake for 20 to 25 minutes, or until a fork may per chance additionally very effectively be inserted into pores and skin tenderly. Allow to cool a runt bit upon elimination from oven.
  2. Assemble the farro salad: In a runt saucepan, toast the farro over medium-high heat until fragrant and nutty. Add the water or vegetable broth and bring to a delicate-weight boil. Conceal and boil 15 minutes, until most of the liquid is absorbed and grain is cooked. If wanted, drain any excess liquid.
  3. In a mountainous bowl mix farro, fennel, scallions, iciness greens or arugula, pistachio, and pomegranate.
  4. In a separate medium bowl, bound collectively the tahini, orange juice, orange zest, mustard, and thyme.
  5. Abet squash halves stuffed with farro salad and topped with tahini dressing.

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