This is a dish with lots of flavor, and while filling, it will not weigh you down. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients. Feel free to leave it out if it seems discordant to you. This basic recipe is a good starting point for playing with your food. Try different types of squash. Experiment with whatever leftover grains you might have. Switch the greens around as well as the mushrooms.
INGREDIENTS:
2 medium Carnival squash, split through the stem and seeded 2 cups cooked farro (see recipe for Basic Farro) 2 cups mushrooms, cut into ¼ inch dice 3 cups Scotch kale, washed and chopped finely 6 scallions, trimmed and finely sliced 2 cloves garlic, minced 2 apples, cored and cut into ¼ inch dice Salt and pepper to taste Cinnamon as needed Garlic powder as needed 1-2 tablespoons fresh oregano and thyme, minced 1 cup white wine 2 tablespoons butter Neutral flavored oil as neededMETHOD:
Heat the oven to 425°F.
Oil inside the squash and lightly dust with cinnamon, garlic, salt and pepper. Place cavity down on a sheet pan and roast 30 minutes or just until tender. When just tender, carefully turn over and roast 5 minutes more to dry the squash out a little and give it some color.
While the squash cooks, heat a large skillet over medium high heat and film with oil. When hot, add the butter, and when it stops foaming add the mushrooms. Season with salt and pepper and cook until tender. Add half the wine and toss to coat. Cook until dry. When tender, add the scallions and the garlic. Cook until the scallions are translucent. Lower heat to medium-low.
If the pan is dry, add a touch more oil, then add the kale. Toss to coat with oil and mix with mushroom/scallions mixture. Add the rest of the wine and cover with a lid. Cook gently until the kale wilts. Remove the top, and cook until the liquid is mostly gone. Transfer the vegetables to a bowl, then sauté the apples until they are lightly colored. Return the vegetables to the pan and combine with the apples. Add the farro and herbs and cook to gently warm through. Stir to mix thoroughly.
Use this mixture to fill squash halves when they are ready. Return the squash to the oven and cook 10-15 minutes to caramelize the tops of the squash and get the stuffing hot.
Serve hot.
Chef’s Note’s:
You can add cheese to the mix if you wish, or scatter pine nuts or pepitas in as well. Try using kabocha squash seasoned with sake, soy and mirin and use shiitake and oyster mushrooms along some ginger in the stuffing. Try buckwheat or barley in the stuffing.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
