![]() ![]() Further, even though the squash tasted good, the length of time to prepare this recipe deters me from even making that part again. The sweet/sour of the grains didn't mesh well with the simplicity and deliciousness of the squash. Not only did this recipe take a long time to make, having to roast the squash twice, the results were disappointing. ![]() The lemon-squash-farro combo was zingy and chewy, and it was much easier than the original recipe. Then I cooked it at 400-450☏ until it browned some on top. I mashed and seasoned the squash per Step 2 and spread it over the top, giving it some texture to encourage browning, and topped with some more Parmesan. I dressed the farro per Step 4 and spread it over the bottom of a 9X13 baking dish, then spread the toasted pepitas over it. I cooked/steamed the squash (cut in half, seeds and strings scooped out) in an Instant Pot for 15 minutes and cooked ⅔ C farro in 2 C water. I made this as a squash-farro casserole, and it came out well. Whole squash can be roasted 4 days ahead. Step 5Īrrange squash on a platter and spoon grain mixture and dressing over. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat. While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10–12 minutes. Step 3Ĭarefully move rack to upper third of oven and increase oven temperature to 450☏. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine season with salt and pepper. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later discard any excess skin. Tear or cut squash in half and let sit until cool enough to handle. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Sprinkled on top, the Parmesan adds a nutty flavor that’s enhanced during baking when it becomes brown and crispy.Place a rack in middle of oven preheat to 300☏. Place squash cut side down on baking sheet. Brush flesh of squash with olive oil and season with salt and black pepper. Using a spoon, scoop out the seeds and strings inside the squash. Parmesan cheese is like a seasoning, meaning that a little bit goes a long way. Wash your butternut squash thoroughly then cut it in half length-wise.Feta cheese is the briny, tangy cheese that balances all of the sweet flavors of the squash.Choose cranberries that have been sweetened with apple juice for less added sugar. They’re a welcome pop of sweetness that pairs so well with the light sweetness of the squash. Dried cranberries add a sweet-tart balance of flavor to the overall recipe.Once cooked, the quinoa is light and fluffy, adding a heartiness to the casserole. Quinoa is a seed packed full of nutrients and protein.For a great source of protein, opt for a good-quality sausage. It has spices and herbs worked directly into the meat, so how could it not be super flavorful? Choose a spicy or sweet sausage that fits your personal preference. Ground sausage is a terrific way to add a lot of flavor without much work.Once sliced and roasted, the sweet, nutty flavor of the squash is exemplified. Acorn squash has tough skin, but when roasted, the skin becomes deliciously tender. ![]() Pops of flavor from dried cranberries and feta finish this casserole as a perfect Thanksgiving side dish or weeknight meal.Įverything you’ll need to make this recipe. Ground sausage is easily left out to make this vegetarian or added in for more flavor and protein. ![]() Quinoa is a seed filled with protein, the quinoa also has a nutty sweetness that works well with squash. Instead of starchy rice, this recipe utilizes quinoa. This recipe deconstructs what I would fill acorn squash with, and instead of piling the ingredients in each squash, they are mixed into a casserole. The squash is a great carrier of hearty ingredients. Acorn squash gains a slightly sweet, nutty flavor when roasted. Acorn squash tends to be large and, even when halved, does not work as a single serving. Stuffed acorn squash has always been a food I think makes more sense as a casserole. It’s perfect for any fall day and special enough for the Thanksgiving table! This is the perfect side dish for Thanksgiving! A combination of quinoa, sausage, cranberries, and cheese are combined with chunks of acorn squash to create the perfect casserole. Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |