This recipe makes the most of delicata squash, with its sweet, tender flesh and edible skin. The stuffing—hearty farro, nutty roasted chestnuts, earthy kale, and tart dried cranberries—creates a satisfying balance of flavors and textures. It’s a vegetarian dish that feels special, making it ideal for fall gatherings or as a colorful centerpiece on a holiday table.
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.
YIELD: 4 servings
