Delicata squash really shines in this comforting fall dish. Its naturally sweet, tender flesh and edible skin make it an easy and elegant base for a hearty stuffing of nutty farro, roasted chestnuts, earthy kale, and tart dried cranberries. The result is a colorful, cozy entrée that feels festive enough for a holiday table but simple enough for a weeknight supper. This dish is vegetarian, deeply satisfying, and full of those warm autumn flavors people always gravitate toward as the weather cools.
INGREDIENTS:
2 medium delicata squash, halved lengthwise and seeds removed
1 cup cooked farro (about 1/3 cup uncooked)
1 cup roasted chestnuts, roughly chopped
2 cups kale, stemmed and chopped
½ cup dried cranberries
½ small red onion, finely diced
2 tablespoons olive oil (plus more for brushing squash)
2 garlic cloves, minced
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt and pepper, to taste
Optional: ¼ cup crumbled goat cheese or feta for garnish
METHOD:
Preheat oven to 400°F. Brush squash halves with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 20–25 minutes, until tender.
While squash roasts, heat 2 tablespoons olive oil in a skillet. Sauté onion until softened, about 5 minutes. Add garlic, kale, cinnamon, and nutmeg. Cook until kale wilts. Stir in cooked farro, chestnuts, and cranberries. Season with salt and pepper.
Flip roasted squash halves cut side up. Spoon the farro mixture into each cavity, packing gently. Return to oven for 10 minutes to warm through.
Garnish with crumbled goat cheese or feta, if desired. Serve warm.
SERVING SUGGESTIONS:
- Pair with a simple green salad dressed with lemon and olive oil.
- Serve alongside roasted Brussels sprouts or sautéed mushrooms for a full vegetarian meal.
- Add a drizzle of balsamic glaze for a sweet-tangy finish.
- For a heartier plate, serve with roasted chicken or pork tenderloin.
YIELD: 4 servings
