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- 1
Heat the oven
Position a rack in the middle of the oven and heat to 425°F.
- 2
Prep the squash
Wash and dry the delicata squash. To make them easier to cut, microwave them whole for 2 to 3 minutes, then carefully remove with oven mitts. Slice each squash in half lengthwise and scoop out the seeds so you have a cavity for the filling. No need to peel — the thin skin is edible and turns tender in the oven.
- 3
Season and roast
Brush the flesh and cavities with olive oil and season with kosher salt. Stir the cinnamon and nutmeg together, then sprinkle half of it over the squash (save the rest for the filling). Arrange the halves flesh-side down on a large baking sheet and roast 25 minutes, until tender. Flip and roast 5 minutes more to get a little golden color on the flesh.
- 4
Cook the farro
While the squash roasts, cook the farro in salted boiling water according to the package directions, about 20 minutes. You want it tender but still pleasantly chewy — that texture is what makes the filling satisfying. Drain any excess water.
- 5
Build the filling
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot, green onions, and minced garlic with a pinch of salt and cook 3 to 5 minutes, until softened. Stir in the remaining cinnamon and nutmeg, then add the walnuts, hazelnuts, and dried cranberries. Add the cooked farro and toss until everything is combined and warmed through.
- 6
Stuff and serve
Arrange the roasted squash halves on a platter and spoon the warm farro filling generously into each cavity. Serve right away.
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Roasted Stuffed Delicata Squash with Farro and Toasted Nuts
Created by: WholeFoodWendy
Ingredients
- 2 delicata squash
- 3 tbsp extra virgin olive oil
- kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup farro
- 1 shallot
- 2 green onions
- 2 garlic cloves
- 1/2 cup walnuts
- 1/2 cup hazelnuts
- 1/3 cup dried cranberries
Instructions
- Heat the ovenPosition a rack in the middle of the oven and heat to 425°F.
- Prep the squashWash and dry the delicata squash. To make them easier to cut, microwave them whole for 2 to 3 minutes, then carefully remove with oven mitts. Slice each squash in half lengthwise and scoop out the seeds so you have a cavity for the filling. No need to peel — the thin skin is edible and turns tender in the oven.
- Season and roastBrush the flesh and cavities with olive oil and season with kosher salt. Stir the cinnamon and nutmeg together, then sprinkle half of it over the squash (save the rest for the filling). Arrange the halves flesh-side down on a large baking sheet and roast 25 minutes, until tender. Flip and roast 5 minutes more to get a little golden color on the flesh.
- Cook the farroWhile the squash roasts, cook the farro in salted boiling water according to the package directions, about 20 minutes. You want it tender but still pleasantly chewy — that texture is what makes the filling satisfying. Drain any excess water.
- Build the fillingHeat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot, green onions, and minced garlic with a pinch of salt and cook 3 to 5 minutes, until softened. Stir in the remaining cinnamon and nutmeg, then add the walnuts, hazelnuts, and dried cranberries. Add the cooked farro and toss until everything is combined and warmed through.
- Stuff and serveArrange the roasted squash halves on a platter and spoon the warm farro filling generously into each cavity. Serve right away.