Ingredients

The following ingredients have 4 Servings
  • 1 acorn squash
  • 2 tsp extra virgin olive oil, divided
  • 1/2 tsp rosemary
  • salt and pepper to taste
  • 1 head of garlic
  • 2 cups of water
  • 1 cup of farro grain, rinsed
  • 2 tbsp extra virgin olive oil, divided
  • 1 onion, chopped
  • 2 medium portobello mushroom caps, sliced
  • 1/3 cup dry red wine
  • 1/2 tsp dried thyme
  • 1 tbsp butter
  • 1 to 2 cups baby spinach
  • 1/3 cup feta cheese

Instruction

  • Preheat oven to 400 degrees. Cut the squash in half, and lay them flesh side up. Scoop out the seeds — I like to use an ice cream scooper. Sprinkle 1 tsp of the oil over the squash flesh. Place the squash flesh side down on a baking sheet and place in the oven. The squash will take about 40 minutes to roast at 400.
  •  Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, place on the baking sheet next to the squash in the oven.
  • as the squash roasts. Bring the water to a boil, then add the farro grain. Simmer covered on medium low heat until the water has been absorbed, about 20 minutes. Get the mushroom mixture going as the farro cooks.
  • Add 1 tablespoon olive oil to a sauté pan on medium low heat. Add the onions, and cook for about 5 minutes until they begin to soften. Stir in the portobello mushrooms, cook for about 5 minutes until they begin to soften. Add the red wine and the dried thyme, cook another 5 minutes. The wine should be mostly absorbed. Stir in the butter and spinach, cook for another minute, then set the mushroom mixture aside.
  • garlic: The squash and garlic will take about 40 minutes to roast. The squash will pierce easily with a fork when done, and the garlic should be soft and golden brown. Set the roasted vegetables aside when ready.
  • When the farro has absorbed the water after about 20 minutes, stir in the mushroom mixture. Squeeze out 1 tablespoon of roasted garlic and stir into the mixture along with the cheese.
  • Place one of the roasted acorn squash halves face up on a plate. Fill with a scoop of the farro and mushroom mixture. One stuffed squash half makes a nice presentation, but you can cut it in half to share for a more modest serving size. We did this and added a little bit extra of the farro mushroom mixture on the side. Enjoy!