Mustard and Maple-Glazed Butternut Squash Stuffed With Farro and Winter Greens
Recipe created by: Nerds with Knives
Serves: 2 to 4
Ingredients
For the glaze:
- 1½ tbsp unsalted butter, melted ( or olive oil)
- 1½ tbsp maple syrup
- 1 tbsp Maille Traditional Dijon Originale Mustard
- ½ tbsp kosher salt
- ¼ tsp freshly cracked black pepper
For the filling:
- 2 medium butternut squash
- 2 tbsp extra virgin olive oil, divided
- 1 large yellow onion, finely diced (about 1½ cups)
- Kosher salt and freshly cracked black pepper, to taste
- 3 medium garlic cloves, minced
- 2 tsp minced fresh thyme leaves
- 3 cups (about ½ pound) winter greens, roughly chopped (you could use kale, chard, mustard greens, or spinach)
- ½ cup white wine or dry vermouth (or stock)
- 2 ½ cups cooked farro (see note below)
- 1 tbsp white wine vinegar
- 1 tbsp Maille Traditional Dijon Originale Mustard
- 3 ounces goat cheese, optional
Preparation
- Preheat the oven to 425ºF and set a rack in the middle. Line a large baking sheet with parchment paper or foil.
- Using a sharp paring knife, score the flesh of the squash in diagonal cuts, about an inch apart, in both directions. Be careful not to cut through the skin.
- In a small bowl, mix together the butter, maple syrup, Maille Traditional Dijon Originale Mustard, salt and pepper.
- Place the squash halves, cut side up, on the baking sheet and spread the glaze over the flesh of each squash. Roast until tender, 25-30 minutes for honeynut squash, or 40-45 minutes for small butternut squash. It should be quite soft all over when pricked with a fork.
- While the squash bakes, make the filling. Set a large skillet over medium-high heat and add the oil. Add the onion and season with salt and pepper, to taste. Cook, stirring occasionally, until the onion start to softens, about 4 minutes. Add the garlic and thyme and cook for about a minute longer. Add in the kale and wine (or stock), and cook, stirring, until the greens are wilted and tender, about 5 minutes (if using spinach, this will take less than a minute). Add in the farro, toss it to combine with the vegetables, and cook until hot, about 2 minutes. Stir in the vinegar and Maille Traditional Dijon Originale Mustard, and season with salt and pepper to taste.
- When the squash is soft and brown, remove from the oven. Let them sit for a few minutes to re-absorb the glaze. If there is still a lot of liquid in the squash bowls, you can spoon it out and mix it into the cooked farro.
- Lower the oven temperature to 375ºF or use a broiler. Stuff the farro mixture into the bowls of the squash, heaping it, as needed - we were able to fit about ¼ cup in ours. You can serve any extra filling on the side. Top with crumbled goat cheese and bake or broil until everything is piping hot and the cheese browns a little. Serve hot or at room temperature.
Note: If you didn't yet cook your farro, start that first: measure out a cup of rinsed farro to two cups of cold water, bring to a boil, and simmer according to package directions: usually 20-40 minutes is about right depending on whether the farro is pearled or unpearled.