The Times - Serving Waitsburg, Dayton and the Touchet Valley

As the season continues to get colder, and the gray days shorter, I find myself craving comforting meals that are also full of vibrant colors. Here golden delicata squash is stuffed with a sweet, warmly spiced filling of farro grains, seasoned beef, dried fruit, and nuts. A nourishing meal that comes together quickly, this stuffed squash will warm your home and your dinner guests.

Ingredients:

2 delicata squash

Olive oil

Salt and fresh ground black pepper

1 cup farro

¾ pound ground beef

½ red onion, chopped

1 rib celery, chopped

1 tablespoon fresh sage, minced

2 garlic cloves, minced

2 tablespoons apple cider vinegar

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

Pinch of ground nutmeg

½ teaspoon sweet paprika

⅓ cup dried cranberries

⅓ cup slivered almonds

½ cup mild cheddar, shredded

1 tablespoon fresh parsley, minced

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Slice delicata in half lengthwise. Scoop out the seeds and trim off the stem ends. Do NOT peel the squash. Brush the cut sides of the squash with olive oil then season with salt and pepper. Place squash cut-side down on the prepared making sheet, and place in middle rack of oven. Roast for 20 to 25 minutes until squash is fully cooked and tender. Use a pair of tongs or a spatula to carefully flip squash over, then roast for an additional 5 minutes. Remove from the oven and allow to cool on pan. Set aside and reduce oven to 375 degrees.

While the squash is roasting you can start preparing the filling. Rinse the farro and drain. Bring 2 quarts of salted water to a boil in a pot. Add the rinsed farro and return to a boil, then reduce heat to medium-high. Boil uncovered for about 25 minutes until grains are tender but not mushy. Drain farro through a mesh strainer and set aside.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef, and season with salt and black pepper to taste. Crumble the meat as you brown it. When cooked all the way through, remove beef from the pan and drain on a paper towel lined plate. Set aside.

Return skillet to stove and reduce heat to medium. Add a little more oil if needed. Add onion, celery and sage with a pinch of salt. Sauté until vegetables are soft, but not browned, about 5 to 7 minutes. Add the garlic and continue to sauté for 30 seconds, or until fragrant. Add the cider vinegar and stir quickly to scrape up any browned bits from the bottom of the pan. When most of the vinegar has been cooked off, stir in the curry powder, cumin, cinnamon, nutmeg, and paprika. Next, return the cooked beef to the pan along with the cranberries and almonds. Stir to completely incorporate everything together.

Add the spiced beef mixture to a large mixing bowl. While still hot, add the drained farro, half of the shredded cheese, and the parsley. Toss together until well mixed and the cheese melts into filling. Taste and adjust seasoning, adding more salt as needed.

Use a spoon to fill the cavities of squash halves with filling. Press the filling in and mound the top. You might have a little extra filling depending on the size of your squash. Sprinkle the tops with the remaining shredded cheese and finish with a pinch of paprika for color. Arrange stuffed squash on a baking sheet and set in hot oven. Bake until filling is heated all the way through, and the cheese has melted and browned on top, about 15 to 20 minutes. Remove from the oven and allow to cool for 5 to 10 minutes before serving.

Notes:

Farro is one of my favorite whole grains to cook with. You can find it often in grocery store bulk sections or bagged under brands like Bob's Red Mill or Bluebird Grains. When cooked, this ancient grain is plump and nutty, with a delightful chew. Be careful not to overcook the farro. You could substitute with bulgur, brown rice, or even quinoa.

Instead of beef you could try this with ground chicken or turkey. For a vegetarian version you could try chopped wild mushrooms, or crumbled seitan.

The rind of delicata squash is, as the name suggests, delicate enough to eat when cooked. If the squash are on the small side perhaps try 3 squash.

Enjoy!