Farro and Chestnut Stuffed Winter Squash


Farro and Chestnut Stuffed Winter Squash

Recipe type: Yield: Serves 4-6 as a main course Prep time: Cook time: Total time:

Chef Shachi Mehra created this delicious recipe utilizing the wonderful squash available.


3 Acorn, delicate or hubbard squash – halved and seeded **
4 t Olive oil
1/2 package Melissa’s® Pearl Onions – peeled
Salt To Taste

1/4 C Canola oil
3 Green cardamom
1 Black cardamom
2 Bay leaves
2 t Cumin seeds
1 Small red onion – diced small
3 Celery stalks – diced small
2 T Garlic – minced
2 T Ginger – minced
1 Red Fresno chili – sliced thinly
1 1/2 C Mushrooms – diced
1/2 6.5 oz. package Melissa’s® peeled and steamed chestnuts – chopped roughly
2 C Baby kale – chopped roughly
2 C Cooked farro


  1. Preheat oven to 350 degrees.
  2. Rub each half of acorn squash with 1 t olive oil, and season with a pinch of salt. Toss peeled Pearl onions with olive oil.
  3. Place squash on baking sheet flesh side up and scatter pearl onions around the squash. Bake for 25-30 minutes, until easily pierced with a fork.
  4. While the squash is baking, make the filling. In a large, heavy-bottomed pot, heat oil over medium heat until shimmering.
  5. Add the cinnamon stick, bay leaves, black and green cardamom, and cumin seeds, stirring continuously until fragrant, about 25-30 seconds.
  6. Note they will crackle and sputter.
  7. Immediately follow with chopped garlic and ginger and stir until fragrant.
  8. Add diced onion, celery and red Fresno chili.
  9. Season with a pinch of salt.
  10. Continue to cook over medium heat, stirring frequently, until onions begin to caramelize and turn golden brown, about 8-10 minutes.
  11. Stir in mushrooms and chestnuts and continue to sauté for another 5-7 minutes with another pinch of salt.
  12. When mushrooms start to caramelize, stir in cooked farro and thoroughly mix.
  13. Finish with kale and cook over medium heat until just wilted. Adjust seasoning if needed.
  14. When the squash is ready, scoop the flesh of one half and cut into medium chunks.
  15. Mix these roasted squash pieces and roasted pearl onions with the filling.
  16. Stuff the remaining half with the filling and bake at 350 degrees for 20-25 minutes or until heated through.
  17. Note: the squash can be baked and filling made a day in advance – bake stuffed squash at 325 degrees until heated through.
  18. **Chefs Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

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