Рецепт Stuffed Acorn Squash with Chicken, Farro, Cranberries, and Kale
Stuffed Acorn Squash with Chicken, Farro, Cranberries, and Kale
Didn’t I tell you a couple of posts ago that I like stuffing things? Well, I’m at it again and for this post I’ve created a stuffing to fill acorn squash halves. Winter squash don’t really excite me much unless they’re really doctored up. Roasted butternut squash? Not so much. Butternut squash ravioli with sage brown butter? Absolutely!
I’ve never cooked acorn squash before, but I really like the scalloped shape of them and when stuffed, they serve as the perfect bowl and make a beautiful presentation. And after all, presentation is everything in my book.
I’ve posted several recipes with farro and it truly has become my go-to grain these days. Broccoli and Farro Salad with Vidalia Onion Vinaigrette and Farro Caprese Salad are both delicious examples of salads made with this fantastic grain. It’s a very healthful complex carbohydrate with more fiber and protein than most any grain. I particularly like the texture and we’ve mostly replaced brown rice with farro in our diet. Because of its versatility, farro makes a great salad ingredient but is equally delicious in warm dishes.
If you’re like most of us, you have some turkey left over from your Thanksgiving feast. Put it to good use in this dish and substitute the ground chicken with turkey. If you choose to make this substitution, simply chop some turkey and add it to the the stuffing mixture at the very end just prior to filling the squash.
If you want to eat seasonally, this elegant and self-contained meal makes a healthy and delicious autumn meal.
Stuffed Acorn Squash with Chicken, Cranberries, Farro, and Kale
Ingredients
- 3 acorn squashes, cut in half with seeds removed
- 2 1/2 cups chicken stock
- 1 cup farro
- 1 bunch kale, stems removed
- Extra virgin olive oil
- 1/2 medium red onion, chopped
- 2 large cloves garlic, minced
- 1 pound ground chicken
- 1/2 cup dried cranberries
- 1/2 cup pecan halves, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup grated Parmesan cheese, plus additional for garnish
Instructions
1. Preheat oven to 375 degrees. Cut a thin slice off the bottom of each squash half so that it will sit upright without tipping over. Place squash halves cut side down on a baking sheet and transfer pan to oven. Bake for 45 minutes or until squash can be pierced with a fork. Remove from oven and set aside to cool. When cooled, scoop out approximately three to four tablespoons of flesh from each squash half. Measure one cup of flesh and mash.
2. While squash is baking, bring chicken stock to a boil in a medium sauce pan. Add farro, reduce heat to a simmer, and cook covered for 20 to 25 minutes or until farro is firm but tender. Remove from heat and drain if any liquid remains. Set aside.
3. Blanch kale in a pot of salted water for three to four minutes. Drain in a colander, rinse with cold water, squeeze to remove excess water. Chop kale and set aside.
4. Heat two tablespoons of olive oil in a medium skillet over medium high heat. Add onion and garlic and saute for two to three minutes. Add ground chicken and break up with a spatula. Continue cooking until chicken is browning.
5. Remove from heat and add one cup mashed squash flesh, farro, kale, cranberries, pecans, salt, pepper, oregano, thyme and Parmesan cheese. Toss thoroughly until well combined.
6. Divide stuffing evenly between six squash halves. Drizzle each with additional olive oil. Place squashes on a baking sheet and transfer to oven. Bake for 15 to 20 minutes or until warm through. Garnish with additional Parmesan cheese and serve immediately.
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http://www.southernboydishes.com/2013/11/29/stuffed-acorn-squash-with-chicken-farro-cranberries-and-kale/
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