serves 4 people
2 small squashes: butternut,
hokkaido or acorn
1 cup farro grains
pinch of salt
1 red onion
1 cup brown cremini
1 cup roasted squash
1 cup grated cheddar cheese (optional)
2 cloves garlic
salt and pepper
2 sprigs of thyme
2 tablespoons olive oil
2 tablespoons parsley
2 tablespoons chopped red onion
nigella seeds

Let’s do some stuffing. With the abundance of the squashes and pumpkins. I know we can still find some loveley colored, small squash. There are sooo many ways to stuff them. You can use some grains, veggies, cheeses, even meat. I decided for the ingredients associated with fall. Just some farro grains, or oat grains if you happen to get them, onion, mushrooms and pumpkin. A little cheddar and onion. Flavored with garlic and my beloved thyme. Light, delicious and satisfying dish.

Lilia, xoxo

Sort through farro grains and rinse them under running water. Put the farro into a pot, pour water over the grains, add salt and cook for about 30 minutes. Drain off the water and keep in the pot covered. Cut the squashes into halves, take our the insides and scoop some of the flesh, and cut the flesh in cubes about the size of 1/8 inch. Arrange the cubes on a baking sheet, sprinkle them with chopped garlic and thyme leaves, season with salt and pepper and sprinkle with olive oil. Bake in the oven heated to 375 degrees F for 30 minutes. Cut the onion into small dice, and cut the mushrooms into slices. Heata the oil in a frying pan, add the onion and fry until translucent, then add the mushrooms and fry over the low heat until ready. Put the cooked farro into a big bowl. Add to the bowl the fried mushrooms, the grated cheese and the roasted pumpkin. Season with salt and pepper and mix everything well. Arrange the squash  halves on the baking tray the cavity facing up, fill each cavity with the mushroom pumpkin mixture. Bake in the oven heated to 375 degrees F for 30 minutes. Before serving, sprinkle with oil, some parsley and chopped red onion and finisz with nigella seeds.

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