A little Thanksgiving inspiration for you! I found these honeynut squashes at the store, they are like mini butternuts! They fit in the palm of your hand, the perfect size for a side dish. Add something unexpected, colorful, and delightful to your thanksgiving spread this year. They were pretty quick and easy to throw together.
Porcini Mushroom and Farro Stuffed Honeynut Squashes with Toasted Hazelnuts
Makes 6 servings
3 honey nut squashes (you could also just use one big butternut)
1 tbs olive oil
a couple tablespoons of brown sugar
a dash of cinnamon
a dash of salt
2.5 oz dried porcini mushrooms
1.5 cups farro
3 cups of vegetable broth
1 tbs olive oil
6 cloves of garlic
a few sprigs of parsley
5 big sage leaves
a few sprigs of thyme
a sprig of rosemary
1.5 tbs vegan butter (optional)
1/4 cup white wine
salt and pepper to taste
1 handful of hazelnuts, roughly chopped
Preheat the oven to 400 degrees. Cut the squashes in half lengthwise and scrape out the stringy seeds. Place them cut side up on a baking pan and rub all over with olive oil. Sprinkle generously with brown sugar and salt. Sprinkle on a small dash of cinnamon. Bake until fork tender, about 30 minutes.
Soak the mushrooms in a bowl of hot water until softened.
Bring the vegetable broth to a boil in a medium pot. Add the farro and cook until tender, about 10-12 minutes. Drain any excess broth away.
Chop the garlic and herbs and mushrooms finely. Heat the olive oil in a medium pan and sauté the mushrooms for a couple minutes, then add the garlic, herbs, and butter. Sauté for a few minutes until the moisture is gone things start to stick to the pan. Then add the white wine and stir it in, scraping the bottom as you go, and cook another minute or two.
When the squashes are done, pull them out and scoop some of the farro mixture into each one. Spread the chopped hazelnuts on a baking pan and pop them in the oven for a few minutes to toast. Keep a close eye because they can burn quickly. Then top the stuffed squashes with the nuts. Enjoy!