Stuffed Roasted Acorn Squash

Ingredients

2 acorn squashes (medium)

4 tbsp rosemary (european style, divided, melted)

1 serving kosher salt

1 serving dsh pepper (black, freshly ground)

1/2 cup onion thinly (diced, red)

6 oz apricot halves (dried, diced)

1/4 cup balsamic vinegar (white)

1 1/2 cup farro (cooked)

1/2 cup pecans (toasted, chopped)

1 tbsp sage (fresh, minced)

1/4 cup parmesan cheese (grated)

About

Stuffed Roasted Acorn Squash requires approximately approximately 45 minutes from start to finish. One portion of this dish contains roughly 8g of protein, 12g of fat, and a total of 402 calories. This recipe serves 4. 1 person were impressed by this recipe. If you have acorn squash, danish creamery rosemary salt butter, sage, and a few other ingredients on hand, you can make it. It is brought to you by . Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan), Stuffed Acorn Squash, and Turkey and Rice Stuffed Acorn Squash are very similar to this recipe.

Instructions

Preheat oven to 400°F. Line a baking sheet with foil.

Trim ends off both squash so the halves will lay flat, then halve crosswise and use a spoon to scoop out seeds.

Brush the insides all over with 2 tablespoons melted rosemary butter, season with salt and pepper, and arrange cut side down on the prepared baking sheet. Roast until tender, 35-45 minutes. Increase oven to 450°F.

Heat remaining 2 tablespoons rosemary butter in a large skillet over medium heat.

Add onions and cook until softened, 8-10 minutes.

Add apricots and vinegar. Simmer until apricots are soft, 3-5 minutes.

Remove from heat and stir in cooked farro, pecans, sage and parmesan. Season with salt and pepper.

Flip over roasted squash halves and fill with ½ cup farro mixture.

Bake for 5 minutes, until heated through.

Serve warm.

View the original recipe instructions:

View Full Recipe

Stuffed Roasted Acorn Squash

Ingredients

About

Instructions

Preparation Details

Dietary Information