![]() Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.Winter squash are a great option for both their delectable taste and high fiber. Divide mixture among the 6 squash halves. Step 7 Add cooked farro and sausage to skillet with vegetables and stir to combine.Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender. ![]() Step 6 Add kale and cook, stirring frequently.Add garlic and chopped thyme and cook until fragrant, 1 minute more. Add onion and celery and cook until soft, 6 minutes. Step 5 Drain most fat from the skillet, reserving about 1 tablespoon for cooking.Remove sausage with a slotted spoon onto a paper-towel lined plate. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Step 4 Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil.If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25 to 30 minutes. Step 3 Meanwhile, make farro: in a medium sauce pan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs.Season with salt and pepper and roast until tender, 30-35 minutes. Step 2 Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil.Made it? Let us know how it went in the comment section below! ![]() If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Have some leftover farro? Go ahead and make this farro salad that is full of fall vibes. We honestly could eat one or two of these and call it a whole meal but we also think it could be delicious served alongside a bright, simple salad or roasted veggies. The vinegar will make your filling far too bitter, which is not what we’re going for. If you’re looking for a vegetarian variation, sub out sausage for shiitakes or button mushrooms sautéed in butter or olive oil! Tip: Make sure you’re using apple cider, not apple cider vinegar. We combined farro, sweet Italian sausage, and lacinato (or Tuscan) kale to create our easy, simple, and extra-flavorful filling. After your squash and filling are ready to go, you’ll stuff your squash with your prepared filling, then broil for a few minutes-until your filling is warmed and the tops are golden. ![]() Then, you’ll bake your squash for around 30 minutes (this is a perfect time to make your filling). The best part of making stuffed acorn squash? You don’t need to peel it! Simply cut the ends off of each squash and cut them in half, then use a spoon to remove the seeds. Also the tender, sweet flesh of the squash can't be overlooked! If you’re tired of stuffed peppers and are looking for the easiest fall dinner, then keep reading below to become a stuffed squash believer: It adds a heartiness that only a good cruciferous green can provide. The real star, to our minds, is that lacinato or Tuscan kale. All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. ![]()
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