Deconstructed "Stuffed" Squash
Deconstructed “Stuffed” Squash
With farro, dried cranberries, almonds, and an arugula lemon pesto
Servings
3-4
Ingredients
- 1 cup dried farro (can sub. with quinoa, brown rice, barley)
- ¼ cup craisins
- ¼ cup chopped pecans (can sub walnuts, almonds, pistachio etc)
- ¼ feta or goat cheese (optional)
- 1 avocado
- 2 cups arugula
- Salt and pepper to taste
For the Delicata Squash
- 1 delicata squash
- ½ tsp dried rosemary
- ½ tsp garlic powder
- 1 tbsp. olive oil
- Salt and pepper
For the Arugula Pesto
- ¼ cup toasted pecans
- Juice of 1 lemon (or half if you have an extra juicy lemon)
- 1 cup fresh basil
- ½ cup arugula
- 1 - 2 cloves garlic
- 1/4 cup-1/3 cup olive oil
- 1 tsp of honey or maple syrup to taste
- Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees.
Line 1 sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Bake for about 35-40 minutes,, flipping once halfway through, until the squash is tender and browning.
On the stovetop, cook 1 cup of farro with 2.5 cups of chicken broth on a low simmer until liquid has just been absorbed (about 15-20 minutes). Season with a pinch of salt/pepper.
Toast the pecans (or nut of choice) in a dry pan over medium heat for about 5 minutes until just fragrant, swirling frequently *it burns easily so keep a close eye on these* Add a pinch of salt if your nut is not already salted.
Combine all the pesto ingredients into your food processor and blend. Taste and adjust seasoning (you may need a little honey if it is bitter).
Once that farro has cooked, stir in the dried cranberries and chopped toasted nuts. Stir in two spoonfuls of the pesto, reserving some for garnish.
To assemble: layer a bed of arugula on a plate. Top with warm farro and roasted squash. Garnish with sliced avocado, crumbled cheese, and a spoonful of the pesto. Enjoy!
Shopping List
Produce
- 1 delicata squash (if you can’t find this you can sub. with butternut squash or sweet potato)
- 1 avocado
- 3 cups arugula
- 1 lemon
- Fresh basil, 1 oz
- 2 cloves garlic
Pantry Items
- 1 cup dried farro (can sub with quinoa, brown rice, barley)
- Dried cranberries (or cherries! optional)
- Pecans (You can also use walnuts, cashews or pistachios)
- Honey or maple syrup
- Olive oil
- Garlic powder
- Rosemary
- Salt and pepper
Dairy
- Feta or goat cheese (to garnish)
Shopping List
Equipment Needed
- Sheet tray lined with parchment paper
- Food processor
- Medium sized pot and lid
- Small skillet
- Salad bowl
- Knife and cutting board
