Stuffed Delicata Squash with Farro, Mushrooms & Shishito Peppers

Stuffed Delicata Squash

with Farro, Mushrooms & Shishito Peppers

45 MIN
13 SmartPoints®
2 Servings
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From the Test Kitchen

For this comforting seasonal dish, we’re roasting and stuffing delicata squash (a particularly sweet, tender variety) with a hearty, savory filling of farro, sautéed vegetables, and a duo of fontina and Grana Padano cheeses.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place the halved squash on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 22 to 25 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully flip the squash to be cut side up. 

Cook the farro:
2 Cook the farro:

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to pot. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, place the mushrooms in a medium bowl. Add 1 cup of warm water. Set aside to rehydrate at least 10 minutes. Roughly chop the piquante peppers. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the shishito peppers; thinly slice into rings. Combine in a bowl. Thoroughly wash your hands, knife, and cutting board immediately after handling the shishito peppers. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater. 

Cook the vegetables:
4 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. Turn off the heat. 

Finish the squash & serve your dish:
5 Finish the squash & serve your dish:

Drain the rehydrated mushrooms; transfer to a cutting board and roughly chop. To make the filling, to the pot of cooked farro, add the cooked vegetables, chopped mushrooms, chopped piquante peppers, grated fontina, remaining vinegar, half the grated Grana Padano, and 1 teaspoon of olive oil. Season with salt and pepper. Stir to combine. Divide half the filling between the roasted squash halves; drizzle with 1 teaspoon of olive oil. Bake 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let cool at least 2 minutes. Serve the remaining filling topped with the finished squash. Garnish with the remaining grated Grana Padano. Enjoy! 

Tips from Home Chefs

Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place the halved squash on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 22 to 25 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully flip the squash to be cut side up. 

2 Cook the farro:

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to pot. 

Cook the farro:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, place the mushrooms in a medium bowl. Add 1 cup of warm water. Set aside to rehydrate at least 10 minutes. Roughly chop the piquante peppers. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the shishito peppers; thinly slice into rings. Combine in a bowl. Thoroughly wash your hands, knife, and cutting board immediately after handling the shishito peppers. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater. 

4 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. Turn off the heat. 

Cook the vegetables:
Finish the squash & serve your dish:
5 Finish the squash & serve your dish:

Drain the rehydrated mushrooms; transfer to a cutting board and roughly chop. To make the filling, to the pot of cooked farro, add the cooked vegetables, chopped mushrooms, chopped piquante peppers, grated fontina, remaining vinegar, half the grated Grana Padano, and 1 teaspoon of olive oil. Season with salt and pepper. Stir to combine. Divide half the filling between the roasted squash halves; drizzle with 1 teaspoon of olive oil. Bake 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let cool at least 2 minutes. Serve the remaining filling topped with the finished squash. Garnish with the remaining grated Grana Padano. Enjoy! 

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