September 25th, 2015

Stuffed Delicata Squash with Farro, Dried Cranberries, & Feta Cheese

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Stuffed Delicata Squash with Farro, Dried Cranberries, & Feta Cheese

The farm kitchen is filling up with the fall harvest, and we’re so excited that the first winter squash of the season has made it’s way in from the fields. Delicata is a favorite of so many of our CSA members (and farmers!). We teamed up with Chef & Locavore Emma Frisch to show you how to prep this sweet colorful squash 3 ways. Watch this quick video and learn how to Roast, Stew, & Stuff delicata. All that’s left to do is crank up the oven and make this feature dish!

Any stuffed squash recipe starts with splitting the squash down the center, scooping out the seeds (save them for roasting!), and roasting the halves to soften. While they soften you can make a stuffing with just about anything, but here we went with a flavorful farro mixture. I always split squash lengthwise as shown, but Emma actually told us she prefers to make little cups by chopping them right in half. Do you have a preference? Let us know how you do it in the comments!

Stuffed Delicata Squash with Farro, Dried Cranberries, & Feta Cheese-3

Stuffed Delicata Squash with Farro, Dried Cranberries, & Feta Cheese-2

Stuffed Delicata Squash with Farro, Dried Cranberries, & Feta Cheese-4

Stuffed Delicata Squash with Farro, Dried Cranberries, & Feta Cheese

2 delicata squash
1 cup farro, cooked
5 kale leaves, any variety
1/3 cup dried cranberries
1/3 cup crumbled feta cheese
Juice from half a lemon
salt and pepper
olive oil

Preheat oven to 400°F

Prep the delicata squash: Slice the squash down the center lengthwise and scoop out the seeds. Drizzle the inside and outside with olive oil, place flesh side down on a parchment lined baking sheet, and bake for about 20 minutes. Squash should be soft but still firmly holding it’s shape.

Make the filling: Remove the stem from the kale leaves, then thinly slice into shreds. Place the kale in a bowl and add 1 tablespoon olive oil, a pinch of salt, and the lemon juice. Massage with clean hands for 1 full minute, squeezing the kale to help break it down and soften. Toss the remaining ingredients into the bowl, mix to combine. Taste and adjust salt and pepper.

Stuff the squash: Flip the squash over and stuff as much filling as you can into each half. Save any filling to eat as a grain salad. Return to the oven for 10 minutes.

Serve warm. Delicata squash is thin and can be eaten.

 

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Posted in: Recipes, Vegetarian, Videos by Tracy

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