Roasted and Stuffed Squash Rings
This ingenious method takes advantage of the quicker cooking that happens when the vegetable is sliced, but leaves it in rings that can be stacked for a loose interpretation of “stuffing.”
Make ahead: The farro can be cooked and refrigerated in an airtight container for up to 1 week or frozen for up to 6 months; the pesto can be refrigerated for up to 1 week; bring both to room temperature before making the stuffing. The squash rings can be refrigerated for up to 1 week; reheat gently before assembling the dish.
2/3 cup dried semi-pearled farro
2 small or 1 large squash, such as acorn, carnival or delicata (about 21/2pounds total)
1 tablespoon olive oil
Freshly ground pepper
2 tablespoons store-bought or homemade pesto
1 small red bell pepper, stemmed, seeded and cut into 1/2-inch dice
1/2 cup crumbled feta cheese
Heat the oven to 450 degrees. Have one or two large rimmed baking sheets at hand.
Bring a medium saucepan of water to a boil over medium-high heat. Stir in the farro; reduce the heat to medium or medium-low so the water is barely bubbling around the edges. Cook, uncovered, until the farro is barely tender, about 25 minutes. Drain and cool to room temperature.
While the farro is cooking, carefully cut the squash crosswise in half. Scoop out and discard the seeds, then cut each half of the squash crosswise into 1/2-inch rings. Coat them with the oil, then season lightly with salt and pepper. Arrange them on the baking sheet(s) in a single layer; roast for 10 minutes, then turn them over and roast until tender, about 5 minutes.
Meanwhile, toss together the cooked farro, pesto, bell pepper and feta in a mixing bowl. Season with salt and pepper to taste.
Transfer the squash rings to a serving platter, dividing them to create four equal stacks. Spoon the farro mixture into the center of each stack, and serve. Makes 4 servings.
Per serving: 350 calories, 11 g protein, 54 g carbohydrates, 11 g fat, 4 g saturated fat, 20 mg cholesterol, 370 mg sodium, 7 g dietary fiber, 2 g sugar.
Source: Adapted from “Bountiful: Recipes Inspired by Our Garden,” by Todd Porter and Diane Cu (Stewart, Tabori & Chang, 2013).