Farro Salad Stuffed Acorn Squash - alive magazine
Farro, an ancient form of wheat, has a chewy texture that is a perfect counterpoint to the creamy flesh of the acorn squash. You can also use spelt…
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Cooking tools:
- Microplane
- Grater
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Fork
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Mixing bowl
Ingredients
- 2 acorn squash, halved lengthwise, seeds removed
- 1 Tbsp (15 mL) + 2 tsp (10 mL) grapeseed oil or other oil of choice
- 3/4 cup (180 mL) farro
- 1 small yellow onion, chopped
- 1 apple, chopped
- 2 garlic cloves, minced
- 2 tsp (10 mL) minced fresh ginger
- 3 oz (85 g) grated or finely chopped Gruyère or fontina cheese
- 1/3 cup (80 mL) chopped walnuts
- 1/4 cup (60 mL) dried cranberries
- 1 Tbsp (15 mL) chopped fresh sage
- 1 tsp (5 mL) orange zest
- 1/2 tsp (2 mL) ground allspice
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 Tbsp (15 mL) melted unsalted butter
- 1 Tbsp (15 mL) pure maple syrup
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