Farro-and-White-Bean-Stuffed Acorn Squash Is the Perfect Vegetarian Fall Dinner - Powerful Handmade site

Farro-and-White-Bean-Stuffed Acorn Squash Is the Perfect Vegetarian Fall Dinner

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farro-white-bean-stuffed-acorn-squash-recipeChelsea Zimmer; Prop Styling: Mindi Shapiro

Ingredients

  • 1 cup raw whole-grain (no longer pearled) farro, reminiscent of Bob’s Red Mill
  • three cups water
  • 1/2 cup dried cherries, chopped
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (from about 1/2 massive onion)
  • 1/2 cup finely chopped celery (from about 2 small ribs)
  • 1/2 cup finely chopped carrot (from about 1 massive carrot)
  • 1 tablespoons chopped contemporary sage
  • 1 15- to 16-oz. can no-saltadded cannellini beans, tired and rinsed
  • 1/2 cup chopped hazelnuts, toasted
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • three medium acorn squash (about 1½ lb. every)
  • 1/four cup unsalted butter, melted

Preparation


  1. Rinse farro below chilly working water. Combine farro and water in a medium saucepan; carry to a boil over top warmth. Reduce warmth to medium-low and simmer, stirring infrequently, till farro is smooth, about 30 mins. Stir in cherries after 27 mins of cooking time. Drain cooked farro combination.

  2. Heat oil in a medium skillet over medium warmth. Add onion, celery and carrot; prepare dinner, stirring ceaselessly, till smooth and starting to brown, 10 to 12 mins. Add sage; prepare dinner, stirring continuously, for 1 minute. Remove from warmth and stir in farro combination, beans, hazelnuts, ¾ teaspoon of the salt and ½ teaspoon of the pepper.

  3. Cut every squash in part lengthwise; scoop out and discard seeds. Place squash cut-side up on a big rimmed baking sheet. (Trim bottoms, if important, so squash will take a seat flat.) Brush insides of squash with 2 tablespoons of the butter; sprinkle with last ¾ teaspoon salt and ½ teaspoon pepper. Bake till smooth, about 45 mins.

  4. Spoon farro combination calmly into squash halves, urgent frivolously and mounding in the heart. Drizzle farro with last 2 tablespoons butter. Return to oven and bake till filling is frivolously browned, 10 to 15 mins.

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  • Have a vegan visitor coming to dinner? Use further olive oil or coconut oil rather than the butter.

  • Yield: 6 servings

Nutritional Information

Calories in line with serving: 527
Fat in line with serving: 20g
Saturated fats in line with serving: 6g
Cholesterol in line with serving: 20mg
Fiber in line with serving: 15g
Protein in line with serving: 13g
Carbohydrates in line with serving: 78g
Sodium in line with serving: 529mg
Iron in line with serving: 5mg
Calcium in line with serving: 165mg
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