Vegetables

Acorn Squash + Creamy Herb Farro

Acorn Squash Stuffed with Creamy Herb Farro | www.hungryinlove.com
Creamy Herb Farro | www.hungryinlove.com

Spring has sprung and brought with her today  a high of 28 degrees. Good grief. We're weary here in New England but I know, I know, old news.  I'd probably be numb to our situation if we hadn't just returned from a jaunt to Florida. There's nothing like a four day Vitamin-D binge to bring your state of deprivation into sharp focus. Well that and the fact that while I'm sporting flip flops and a maxi dress, the snowbird one seat over at brunch is cloaked in a turtleneck and a fleece. No lie.

But enough of that. In the spirit of the sunshine state, I'll turn to the bright side. March in New England has its charms and one is kitchen projects that involve cream sauce and melted cheese. Think of our poor neighbors to the south. Floridians have no business turning their ovens on in 80 degree weather. I'll bet there's but six weeks a year where roasted squash sounds like a good idea. The rest of the time they're left to get along on coconuts, strawberries, and rum runners. It's a pity, really, to not know the joys of hunkering.

This mish-mash was dreamed up one of those nights where the dinner selections looked positively drab. Wilty parsley = not inspiring. But you know what is? Mac + cheese. This farro will take you there. Except 'there', with all those whole grains and green speckles, will feel delightfully virtuous.

Hello sunshine, my old friend. 

Hello sunshine, my old friend. 

Farro | www.hungyinlove.com
Acorn Squash | www.hungryinlove.com
Roasted Acorn Squash | www.hungryinlove.com
Acorn Squash Stuffed with Creamy Herb Farro | www.hungryinlove.com

Roasted Acorn Squash + Creamy Herb Farro

Serves 2

Ingredients

  • 1 Acorn squash
  • Olive oli, salt, + pepper
  • 1 cup farro
  • 2 Tbs. butter 
  • 1 Tbs. flour
  • 1 Cup whole milk
  • 1 Cup grated Gruyere cheese + extra for sprinkling
  • 1 Cup chopped fresh herbs (I used parsley and basil)

Prep

  • Roast the Squash
    • Preheat oven to 400 degrees
    • Cut squash in half lengthwise (be careful, this part's a tad scary)
    • Scoop out seeds and discard (or save to roast)
    • Place halves on a baking sheet, drizzle with olive oil, and sprinkle with salt + pepper
    • Bake for one hour or until the flesh easily gives when pierced with a fork; remove from oven
  • Cook the Farro
    • Bring 6 cups of salted water to a rolling boil
    • Rinse farro and add to boiling water (You can cook farro like rice or like pasta; I prefer the pasta method so you eliminate the guessing game of getting the right grain to liquid ratio)
    • Cook farro at a boil for 20 minutes or until grains are tender
    • Drain
  • Make Cheese Sauce
    • In a heavy-bottomed saucepan melt butter over medium heat
    • Whisk in flour
    • Whisking regularly, cook over medium heat for 5-7 minutes until roux takes on a light brown color and becomes completely smooth; take care not to burn
    • Add milk whisking constantly until sauce begins to thicken
    • Turn heat to low and continue cooking, whisking regularly, for about 10 minutes until sauce is smooth and no longer tastes of flour
    • Add grated cheese and stir until melted and incorporated
    • Remove from heat
  • Assemble
    • Add cooked farro and fresh herbs to the cheese sauce and stir until well blended (you will have more of this mixture than you need to fill the squash, and that's is a good thing! It's awesome on its own and makes great leftovers)
    • Scoop farro into squash halves and garnish with grated Gruyere
    • Return squash to a 400 degree oven for 10-15 minutes, until cheese on top has melted and just browned
    • Serve hot