Farrotto Stuffed Squash
2 medium acorn squash
1 tablespoon olive oil
1/2 cup farro, rinsed and dried
1 tablespoon butter
½ cup white onion, chopped
8 ounces baby bella mushrooms, chopped
1 clove garlic, minced
1 ¼ cup vegetable stock
⅓ cup grated parmesan cheese
1 teaspoon lemon juice
1/2 cup frozen peas, thawed
2 teaspoons fresh thyme
Salt and pepper, to taste
- Preheat oven to 400°
- Cut acorn squash into halves and scoop out the seeds. Drizzle olive oil over the acorn halves and place face down onto a parchment lined baking sheet. Bake for 30 minutes until the flesh is easily pierced with a fork, but not mushy.
- While the squash roasts, heat a sauté pan over medium-high heat. Add the dry farro and let it toast for 3-4 minutes, stirring occasionally, until the farro is fragrant. Remove from heat.
- In a small pot, heat the butter over medium heat until melted and lightly bubbling. Add the onion and a dash of salt and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
- Add the mushrooms and cook for 2-3 minutes. Add the garlic and cook another 30 seconds.
- Add the stock to the pot and bring to a boil. Add the farro, cover, lower the heat, and cook for 45 to 50 minutes until the farro is tender.
- Mix in the parmesan cheese and lemon juice. Add the peas. Season to taste with salt and freshly ground pepper.
- Stuff the acorn squash halves with farro filling and bake for another 10-15 minutes. Garnish with fresh thyme.