Roasted Acorn Squash with Farro
Roasted Acorn Squash with Farro In this autumnal recipe, beautiful acorn squash is stuffed with farro, a hearty whole grain that is popular in Italy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Oven
- Baking sheet
- Saute pan
- Paper towel
- Plate
- Saucepan
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Measuring cup
- Measuring spoon
- Slotted spoon
- Colander
- Stove
- Peeler
Ingredients
- 1/4 cup (2 fl. oz./60 ml) canola oil
- 12 fresh sage leaves
- Kosher salt
- freshly ground pepper
- 2 acorn squashes, halved and seeds removed
- 2 Tbs. extra-virgin olive oil
- 1 cup (6 oz./185 g) farro
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1 Tbs. fresh lemon juice
- 1 fennel bulb, trimmed, quartered and cored, then thinly shaved crosswise
- 2 Tbs. pomegranate seeds
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