Perfect for Thanksgiving or for those cold winter nights where you want to get in the Holiday spirit without the Holiday food coma. Can feed 3-6 depending on how you cut the squash or if you want it for a meal or a side.
- Prep Time: 10m
- Cook Time: 1h
- Total Time: 1h 10m
- 1 cup uncooked whole grain farro
- 2 cups vegetable broth
- 1/2 cup chopped celery
- 1/2 cup chopped or julienned carrots
- 1/2 cup toasted hazelnuts
- 1 15-16 oz. can cannellini beans (unsalted)
- 1 tablespoon fresh sage chopped
- 2 tablespoons olive oil
- 3 acorn squash
- Preheat oven to 350 degrees
- Cook farro according to instructions. If you are in a hurry use the 10-minute farro from Trader Joe's
- Cut the tops off the squash and scoop out the seeds. Put a light coating of olive oil and some salt and pepper in the squash, add to a sprayed baking dish cut side up, and bake for about 45 minutes until tender.
- In the mean time. Add olive oil to a medium-high heated pan and then add celery and carrots. Season with salt and pepper and let cook for about 10 minutes.
- Add sage in the last minute then remove from stove and add in farro mixture, beans, and hazelnuts
- Fill the acorn squash with this mixture, drizzle the tops with a bit more olive oil, and return to the oven for 10-15 minutes until the mixture is slightly browned.
- You can serve as is, or add some honey or cranberry sauce over the top depending on your mood.