Baked Butternut Squash with Savory Stuffing
While living in Rome for the greater part of last year (2023) the majority of meals centered around vegetables, grains and carbohydrates rather than red meat. While this recipe for stuffed and baked squash does contain a bit of chicken sausage, it can certainly be made exclusively using vegetables. It is substantial enough to serve as a main course, or a smaller portion as a side. While I used Butternut Squash as it is among my favorite winter squashes, you may use any firm yellow/orange squash.
Ingredients
- 1 Small Butternut Squash (about 7" - 8" long) or other small winter squash of your choice.
- 8 oz chicken or pork sausage (195g) optional
- 1/2 cup chop yellow onion (80g)
- 1/2 cup chopped sweet red pepper (90g)
- 1 cup sliced mushrooms (120g)
- 1/4 cup cooked farro (50g)
- 1 tbsp Olive Oil (20g)
- 1 tsp Curry powder (2.5g) or more to taste
- 2 tsp Cumin powder (5g)
- salt and pepper to taste
- 1/2 tsp red pepper flakes - or to taste
Instructions
- Cut off the stem end of the squash, slice in half, and remove the seeds. Use a melon baller, or similar tool to scoop out the meat of the squash, leaving about 1/2" around the rim of each half. Place the removed pieces in a vegetable steamer, sprinkle with a bit of salt and steam for 10 to 12 minutes. You want the pieces to still be firm but not totally raw. Set the pieces aside.
- Brush each squash half with a fine coating of Olive Oil, sprinkle lightly with salt and freshly ground black pepper. Place, cut side up in a baking pan, cover with foil and bake in a 325° oven for 35 minutes or until the flesh is easily pierced using a fork.
- While the squash halves are baking, bring two cups of salted water (2 tsp of salt) to boil in a small pot. Add the farro to the boiling water. Cook for 12 minutes, then drain and set aside.
- Heat one tablespoon of olive oil in a large sauté pan. Break or chop the sausage into small bite-size pieces and add to the pan. As the sausage starts to brown, add the diced onion, red pepper and sliced mushrooms. Sprinkle with the cumin, curry, red pepper flakes along with some salt and freshly ground pepper. Now add the Farro and the partially cooked pieces of squash, along with the chopped cilantro. Taste for seasoning - add more if desired and if the mixture is very dry, feel free to add a bit more olive oil.
- Scoop the cooked "stuffing" into the hallowed center of each squash half. Drizzle a bit of Olive Oil over the top, cover with foil and place back into the oven. Bake at 325° for 20 minutes, then remove the foil and bake for another 10 minutes. Serves 2 as a main course or 4 as a side dish