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Farro Stuffed Delicata Squash

stuffed delicata squashes with farro, pomegranate seeds, pumpkin seeds, pecans and goat cheese.
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Enjoy the best of fall in this farro stuffed delicata squash with pecans, pumpkin seeds, pomegranates and goat cheese. Complete this vegetarian dinner with a delicious balsamic vinegar dressing that adds depth and flavor for both meat-eaters and non-meat-eaters alike!

Ingredients

Scale

  • 4 medium delicata squashes
  • 2 tbsp olive oil, divided
  • 1 cup dry farro
  • 1/2 cup chopped pecans
  • 1/2 cup pumpkin seeds
  • 1/2 cup pomegranate seeds
  • 1/4 cup goat cheese
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tbsp fresh thyme

Instructions

  1. Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
  2. Cut your delicata squashes in half lengthwise and scoop out and discard of all seeds with a spoon.
  3. Place delicata squashes flesh side up (skin-side down) and drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper.
  4. Roast in oven for 20-25 minutes or until inside is soft and tender. Remove from oven and set aside to be stuffed.
  5. Meanwhile, cook the farro according to package instructions (generally 1:2 ratio).
  6. In a large bowl combine cooked farro, pecans, pumpkin seeds, pomegranate seeds and goat cheese.
  7. In a small bowl combine remaining 1 tbsp of olive oil, balsamic vinegar, maple syrup and dijon mustard and stir to combine.
  8. Top dressing onto farro mixture and stir in salt, pepper and fresh thyme.
  9. With a spoon scoop farro stuffing into delicata squash and roast for 10 minutes. If there’s extra stuffing you can save it to eat on the side!
  10. Serve immediately or store leftovers in the fridge in an airtight container for up to 3 days. Reheat in microwave or oven.

Find it online: https://www.thehealthymaven.com/stuffed-delicata-squash/