Roasted Acorn Squash with Farro Stuffing

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with aluminum foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cut each squash in half, slicing through stems and blossom ends; remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides; sprinkle with ¼ teaspoon each salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Rinse and drain farro; transfer to a saucepan. Stir in broth and ¼ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, until tender, about 20 minutes. Drain any excess broth.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and mushrooms; cook until onion is translucent and mushrooms softened, 8 to 10 minutes. Add wine; cook and stir until reduced by half, about 30 seconds.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Add cranberries and thyme; cook and stir until cranberries plumped, about 4 minute. Remove and discard thyme sprig. Stir in cooked farro, pecans, and parsley; season with balsamic vinegar and remaining ¼ teaspoon each salt and black pepper. Spoon farro mixture into squash halves. Keep warm in oven until ready to serve.'}

📊 Nutrition Facts

Per serving (6 servings total)

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