Fox Recipe Box: Roasted Butternut Squash with Farro Stuffing

CLEVELAND, Oh -- This side dish just might steal the show at Thanksgiving dinner-- that's how good this recipe is!

Chef Katherine Horvath from Whole Foods Rocky River showed Fox 8's Stefani Schaefer how easy it is to roast butternut squash. She then showed Stefani how to take the roasted squash to whole new level  by adding an amazing farro stuffing filled with delicious ingredients.

Click here to learn more about events happening at the Whole Foods Rocky River store.

Roasted Butternut Squash with Fennel and Apple Farro and Braised Collard Greens

Ingredients

  • 2 Small Butternut Squash
  • Canola Oil
  • Salt and Pepper
  • WFM Made In House Garlic Herb Butter
  • Honey
  • 1 C. Farro
  • 1 Small Fennel bulb – sliced thin
  • 1 Granny Smith Apple – sliced thin
  • 1 pinch of cayenne pepper
  • ¼ C. Shallots – sliced thin and split in half
  • 3 C. Spiced Apple Cider
  • 1 Tbsp. mixed fresh herbs – Sage, Rosemary, Oregano, Chives
  • 2 Bu. Collard Greens
  • ½ C. Cranberry juice of choice
  • 1 Tbsp. Whole Grain Mustard
  • 1 Tbsp. Red Wine Vinegar
  • ½ tsp. Garlic – chopped

 

Instructions

Squash

  • Pre-heat oven to 375 degrees
  • Cut Squash lengthwise in half, remove seeds and pulp
  • Take 2 Tbsp. of canola oil and brush onto squash, season with salt and pepper
  • Place squash on baking sheet lined with parchment paper with skin facing up
  • Bake for 45 minutes to an hour- until soft
  • Remove from oven turn over, carefully make slices into squash without going completely through
  • Take ¼ C. Garlic Herb butter and divide between all four portions, making sure to get into the crevices.
  • Drizzle with ½ tsp. of honey per squash
  • Return to oven for another 5 minutes

Farro

  • Heat 2 Tbsp. of Canola Oil in saucepan
  • Add Fennel, Apple, Shallots
  • Saute until shallots are translucent
  • Add Farro, 1Tbs. salt, and pinch of cayenne
  • Stir to coat farro
  • Add Cider
  • Bring to a boil, reduce heat, cover and cook for 12-15 minutes, turn off heat and continue to cook covered for another 12-15 minutes or until fluffy
  • Add fresh herbs when finished

Collard Greens

  • Remove ribs from the greens and rough chop
  • Heat 1 Tbs. oil in saute pan
  • Add Shallots and Garlic
  • Saute until translucent
  • Add greens and coat
  • Add juice and vinegar, reduce till liquid is almost gone and has thickened
  • Add mustard and mix well

To assemble place squash on plate, fill the hollowed out portion with farro. Drain greens from sauce and place on top. Drizzle entire dish with sauce