![]() ![]() Roast the squash at 375° for 45-50 minutes. Place a thyme leaf and garlic clove in each and flip each half over shifting the thyme and garlic under each halved squash.□□□ CHEF TIP: If you are struggling too much, roast the squash for about 15 minutes and then slice them in half. Place on a parchment-lined baking sheet and drizzle the tops with olive oil and season with salt and pepper.Scoop and scrape out seeds with a spoon.Carefully cut the squash in half, from the stem down.Detailed instructions are provided in the recipe card further down the page. Here’s an overview of what goes into making this recipe. ✅ How to Make Stuffed Acorn Squash Vegetarian Vegetable broth: Used to cook the vegetables and add moisture to the stuffing mixture.Seasoning: Dried Italian seasoning blend and fresh basil leaves are added to the vegetable and farro stuffing.Fresh spinach leaves: For the stuffing mixture but you can also use chopped swiss chard or even kale. ![]() Sun-dried tomatoes: Adds an intense taste of tomatoes and chewiness to the vegetarian stuffing mixture.They have a more robust flavor than white button mushrooms. Sometimes they go by the name cremini mushrooms. Baby Bella mushrooms: These are small to medium-sized brown mushrooms.If you can’t find it in your grocery store, check a health food store or you can also purchase it online. It’s chewy, nutty, and makes a nice change to brown rice. Farro grain: An ancient grain that’s a type of wheat, called emmer wheat.Aromatics: This stuffed acorn squash recipe uses garlic cloves and onion to layer in flavor.Thyme leaves: Fresh thyme is my top choice for this recipe. ![]()
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