Stuffed Delicata Squash with Farro and Roasted Grapes
sandravalvassori.com
This Stuffed Delicata Squash is a hearty and comforting dish that beautifully celebrates fall flavors! Squash halves are roasted until golden and caramelized, then filled with chewy farro, kale, toasted walnuts, and sweet roasted grapes. A sharp apple cider vinaigrette and a little salty blue cheese balance all that sweetness beautifully. Best of all, it can all be prepped or assembled in advance, making it a breeze for a holiday table or an easy weeknight meal.
Servings: 2 to 4
Ingredients
For roasting the squash and grapes
- 2 delicata squash, preferably thick/largish ones
- Olive oil
- Kosher salt and freshly ground pepper
- ½ teaspoon ground nutmeg
- a few fresh sage leaves (optional)
- 2 cups small red seedless grapes
For the filling
- 1 cup farro
- 3 cups water (can use vegetable or chicken broth)
- 1 teaspoon Kosher salt
- 2 bay leaves (optional)
- 4 kale leaves, ribs removed and chopped into small, bite-sized pieces
- ½ cup walnuts, toasted
- 1/3 cup crumbled blue cheese, or another cheese of your choice such as goat cheese, feta, or shaved parmesan
For the dressing
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 garlic clove, grated or finely minced
- pinch of kosher salt
Instructions
- Preheat oven to 425ºF and line a large sheet pan with parchment paper. Scrub the squash well, since the skin is edible. Slice each squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp.
- Place the squash skin-side down on prepared baking sheet, then drizzle each half with olive oil and rub to coat. Sprinkle the cavities with nutmeg, then season with salt and pepper to taste. (I use about 1 teaspoon total of salt for the 4 squash halves.)
- Flip the squash cut-side down on the baking sheet, and tuck a few sage leaves underneath each squash (if using). Roast for 25 to 35 minutes, or until tender and a fork easily pierces the skin.
- About 10 minutes before the squash is done, place the grapes on a small sheet pan. Drizzle with a little olive oil and roast for 8-10 minutes, or until just starting to soften.
- While the squash cooks, place the farro, water or broth, 1 teaspoon kosher salt, and bay leaves, if using, in a medium saucepan. Bring to a boil, then reduce the heat and simmer uncovered for about 30 minutes, or until the farro is tender and most of the liquid has been absorbed. Drain any excess liquid and discard the bay leaves.
- Meanwhile, whisk together the apple cider vinegar, olive oil, Dijon mustard, garlic, and a pinch of salt. Set aside.
- Place chopped kale in a large bowl; if using curly kale, drizzle with a little olive and a pinch of salt and massage for 1 minute.
- Add the hot farro to the bowl with the kale and toss to slightly wilt the kale. Stir in the walnuts and roasted grapes, pour over the dressing, and toss well. Taste and add more salt and pepper, if needed.
- Fill the roasted squash halves with the farro mixture and top with blue cheese or another cheese of your choice. Serve warm.
Notes
Leftovers and storage: Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a 350ºF oven until warmed through. Alternatively, you can chop the filled squash boats into small pieces and store as a mixed salad. Enjoy it cold or at room temperature.