Recipes
Autumn Honeynut Squash
Author:
Ren Rossini
Servings
2-4
Prep Time
10-15 minutes
Cook Time
50-60 minutes
Ingredients
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2 medium honeynut squash, halved lengthwise and seeds scooped out
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3 Tbsp olive oil, divided
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Salt, to taste
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Ground black pepper, to taste
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1 cup cooked farro
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1 small bunch chard (about 6–8 leaves), stems removed and leaves chopped
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½ cup dried cranberries
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tsp Herbes de Provence
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½ cup vegetable broth
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¼ cup toasted walnuts or pecans (optional, for crunch)
Directions
Preheat oven to 400°F. Brush cut sides of squash with 1 tablespoon olive oil, season with salt and pepper and place cut-side down on a parchment-lined baking sheet. Roast until tender, about 25–30 minutes.
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and Herbes de Provence, cook 1 minute more. Stir in chopped chard and cook until wilted, about 3 minutes.
In a bowl, combine cooked farro, sautéed chard mixture, dried cranberries and vegetable broth. Season with salt and pepper to taste.
Stuff & bake: Flip roasted squash halves cut-side up. Spoon the herbed farro mixture into each cavity, mounding slightly. Sprinkle with toasted nuts if using. Return to oven and bake 10–15 minutes, until heated through and lightly crisp on top.