Squash Stuffed with Farro, Chard & Dried Cranberries
Ren Rossini
2 as an entrée
15 minutes
40 minutes
"I am thrilled by any dish where you eat the vessel the food is served in. The squash is packed with vegetables and whole grains and is easy to riff on. Swap farro for wild rice, brown rice or barley, chard for spinach or kale and cranberries for dried cherries or golden raisins. For a non-vegetarian option, add cooked, crumbled sausage to the filling."
Ingredients
- 2 medium honeynut squash, halved lengthwise and seeds scooped out
- 3 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp Garden Marjoram
- 1 small bunch chard (about 6–8 leaves), stems removed and leaves chopped
- 1 cup cooked farro
- ½ cup dried cranberries
- ½ cup vegetable broth
- 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 Garden Marjoram, 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.