Farro & Roasted Acorn Squash

A holiday recipe to add to your favourites

This article is an oldie but a goodie!

Posted: November 11, 2021

Our blog is chock full of great ideas for fun things to see and do in York Durham and Headwaters. We are always adding new content and updating old posts, but sometimes you might stumble upon something from our vault. If this article has inspired you to hit the road, be sure to double-check that the featured stops in this post are still welcoming visitors.

Nutty farro, paired with late-season kale sweetened by a frost or two, loaded into roasted sweet winter squash – this side is hearty enough to serve as a vegetarian option, or to round out a colourful holiday spread. YDH is home to many farms with an amazing (and vibrant) array of winter squash. Use what strikes you – acorn, butternut, jester, kabocha….even delicata – just be sure to adjust roasting time if you use a smaller vegetable.

Ingredients

½ bunch Am Braigh Farms kale (green, Lacinato or red Russian) cut into bite-sized ribbons

1 small red onion, minced from Heatherlea Farm Shoppe

1 cup uncooked whole-grain farro (wheat berries work, too)

2 TBSP pine nuts

½ TSP salt

2 TBSP chopped parsley

1 tsp maple syrup from Landman Gardens

3 TBSP finely grated Grana Padano cheese from Fromage Orangeville

1 large or 2 smaller Am Braigh Farms acorn squash, rinsed well (buttercup, honey nut or other rounder winter squash work, too)


Instructions

  1. Fill small saucepan with 3 cups water, and add rinsed, raw farro and salt. Cook for 30 minutes or until tender, but with a bit of bite (think al dente pasta).
  2. While waiting for your farro, preheat oven to 375 degrees Fahrenheit.
  3. Using a sharp chef’s knife, cut squash in half, scooping out seeds with a spoon.
  4. Drizzle neutral oil on cut sides of the squash, rubbing to coat. Season with salt and pepper.
  5. On a baking sheet lined with parchment, roast squash for 20-30 minutes until fork-tender.  
  6. In a mixing bowl, mix cooked farro, kale, onion and all other ingredients (except the squash) together until combined.
  7. Place squash cut-side up in an oven-safe roasting dish and fill with heaped scoops of farro mixture. Continue to bake for another 5-10 minutes until cheese has melted and mixture is heated through.
  8. Drizzle with maple syrup and serve warm.

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