Don’t let the 12 degree weather fool you. Or the snow. Or the mittens, hats, and boots.
It is not winter.
That’s right, folks, technically it’s still fall for a few more days, and I’m going to milk it for all it’s worth. And what better way to celebrate the season, than with a delicious fall recipe?
This Vegetarian Farro Stuffed Squash is the quintessential fall dish. With tasty squash and nutty whole grain farro, this recipe even makes the fact that the cold, grey winter is approaching just a little more palatable.
Luckily, this nutritious and delicious side is just as at home in a Christmas or New Year’s spread as it is on the Thanksgiving table. So try it out for yourself this holiday season, and make your winter a little more tasty!
Vegetarian Farro Stuffed Squash
1 cups ShopRite 100% Whole Grain Farro, rinsed
½ cup onion, chopped
½ cup shredded carrot
8 oz mushrooms, thinly sliced
1 tablespoon ShopRite Olive Oil
3 cups ShopRite Vegetable Broth
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried rosemary
2 small acorn squash
salt and pepper, to taste
In large saucepan, heat olive oil over medium heat. Add farro, onion, carrot, and mushrooms, and saute until farro is lightly browned. Add vegetable broth, thyme, oregano, and rosemary. Bring mixture to a vigorous boil, reduce heat, cover, and simmer about 15 minutes or until farro is tender and liquid is absorbed. Taste, and season with salt and pepper, if desired.
In the meantime, place squash halves in greased baking dish, cut-side down. Bake at 400 degrees F for approximately 30 minutes, until squash is tender. Remove squash from oven and turn, cut-side up.
Evenly spoon heaping portions of the cooked farro mixture into the centers of each squash half. Return filled squash halves to oven. Bake at 350 degrees F for 20 minutes longer. Makes 4 generous side dish or entree servings.
Recipe adapted from about.com.
IMPORTANT NOTICE: As a POTLUCK blogger, I received the ShopRite 100% Whole Grain Farro for free.