Stuffed Acorn Squash with Farro and Wild Blueberries
Stuffed Acorn Squash with Farro and Wild Blueberries Print Recipe 2 large acorn squash, quartered and seeded 2 teaspoons olive oil ½ teaspoon salt, divided ½
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- Pastry brush
- Oven
- Stove
- Baking sheet
- Saucepan
- Saute pan
- Chef's knife
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- Colander
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Ingredients
- 2 large acorn squash, quartered and seeded
- 2 teaspoons olive oil
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 2/3 cup farro
- 2 cups vegetable stock
- 1 tbsp olive oil
- ½ cup diced onion (approximately ½ medium onion)
- 1 medium garlic clove, minced
- ½ tablespoon chopped fresh thyme
- ½ tablespoon chopped fresh rosemary
- ¼ cup chopped walnuts
- 1 cup frozen wild blueberries, thawed and drained
- ½ cup grated Parmesan cheese
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