Roasted Stuffed Winter Squash with Herbed Farro and Pesto
This vegan Italian recipe celebrates winter's bounty with roasted squash filled with a fragrant mixture of herbed farro and a rich, vibrant pesto. It's an advanced dish perfect for showcasing the season's produce. The specialty extra virgin olive oil and high-quality balsamic vinegar add depth and complexity, elevating the humble squash into a stunning, healthy main course.
Ingredients
- 2 medium winter squashes, halved and seeds removed
- 3 tablespoons extra virgin olive oil, divided
- 1 cup farro, rinsed
- 2 cups vegetable broth
- 1/2 cup packed fresh basil leaves
- 1/4 cup packed fresh parsley leaves
- 1/4 cup walnuts, toasted
- 2 cloves garlic, peeled
- 1 tablespoon nutritional yeast
- 1 tablespoon freshly squeezed lemon juice
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon balsamic vinegar
Method
- Preheat the oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 45-50 minutes until tender.
- While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed farro, reduce the heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess liquid.
- In a food processor, combine basil, parsley, walnuts, garlic, nutritional yeast, lemon juice, and remaining olive oil. Blend until smooth, adding salt and pepper to taste.
- Mix the cooked farro with half of the pesto sauce, balsamic vinegar, and adjust seasoning if necessary.
- Remove the squash from the oven and allow to cool slightly. Turn them over and fill each half with the farro mixture.
- Return the stuffed squash to the oven for an additional 10 minutes until everything is heated through.
- Serve the squash warm, drizzled with the remaining pesto.