The stuffed, is stuffed squash. The goodness is pecans, faro, goat cheese and lots of other great ingredients that will make you feel great about eating this delicious dish! Hannah McKitrick, who manages the website My Intuitive Health, stopped by Tonia's Kitchen to talk about her recipe for Deconstructed Stuffed Squash, that's topped with an Arugula-based pesto. That last part, she told Tonia, offers a sweet nuttiness thanks to the pecans, which are toasted, along with goat cheese. Both friends and Hannah's students tell her it's the best thing they've eaten in all their lives! Hannah says not only is this recipe delicious and healthful, it's also fun. Which she says is keeping with her theme!
- 1 cup dried farro (can sub. with quinoa, brown rice, barley)
- ¼ cup craisins
- ¼ cup chopped pecans (can sub walnuts, almonds, pistachio etc)
- ¼ feta or goat cheese (optional)
- 1 avocado
- 2 cups arugula
- Salt and pepper to taste
For the Delicata Squash
- 1 delicata squash
- ½ tsp dried rosemary
- ½ tsp garlic powder
- 1 tbsp. olive oil
- Salt and pepper
For the Arugula Pesto
- ¼ cup toasted pecans
- Juice of 1 lemon (or half if you have an extra juicy lemon)
- 1 cup fresh basil
- ½ cup arugula
- 1 - 2 cloves garlic
- 1/4 cup-1/3 cup olive oil
- 1 tsp of honey or maple syrup to taste
- Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees.
Line 1 sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Bake for about 35-40 minutes,, flipping once halfway through, until the squash is tender and browning.
On the stovetop, cook 1 cup of farro with 2.5 cups of chicken broth on a low simmer until liquid has just been absorbed (about 15-20 minutes). Season with a pinch of salt/pepper.
Toast the pecans (or nut of choice) in a dry pan over medium heat for about 5 minutes until just fragrant, swirling frequently *it burns easily so keep a close eye on these* Add a pinch of salt if your nut is not already salted.
Combine all the pesto ingredients into your food processor and blend. Taste and adjust seasoning (you may need a little honey if it is bitter).
Once that farro has cooked, stir in the dried cranberries and chopped toasted nuts. Stir in two spoonfuls of the pesto, reserving some for garnish.
To assemble: layer a bed of arugula on a plate. Top with warm farro and roasted squash. Garnish with sliced avocado, crumbled cheese, and a spoonful of the pesto. Enjoy!
