Farro & Roasted Acorn Squash

A holiday recipe to add to your favourites

WHOOOOOOOOOAH! STAY SAFE STAY LOCAL ALERT!

People are eager to get outside and start exploring all the great things to do in YDH. But don't forget....it's still important to stay safe while you are having fun supporting our local businesses and communities.

If you are lucky enough to live in YDH (we are biased) or you want to come for a visit, we've got some great ideas for you to get active outside, explore your inner artist, learn something new and celebrate this awesome season...virtually or in-person. Please note that many conservation parks and trails are over capacity, so ensure you pre-book your visit or even better...step off the beaten path and find discover a new terrain to enjoy.

Remember safety is a choice you make and we look forward to seeing all visitors again soon.

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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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