Description

Roasted Honeynut Squash with Grain Stuffing is a delicious and beautiful dish to serve! They are mini in size making them great to plate individually as a side dish or an appetizer.

Ingredients

Scale

2 honeynut squash

4 thyme sprigs

olive oil spray

sea salt & pepper

1/2 cup dry freekeh (approximately 1 cup cooked)

1 1/2 cup vegetable broth

1 cinnamon stick

1 pear

2 Lacinato kale leaves

1/2 cup walnuts

1/4 cup currants

1 tsp cinnamon

1 tsp salt

freshly ground pepper

1 tsp maple syrup

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Instructions

Preheat oven to 425°.
Slice each Honeynut Squash in half. Scoop out seeds and set aside for roasting.
Place on a parchment lined baking sheet. Spray with oil and season with salt & pepper. Place a thyme sprig in each. Flip over with cut side down. Roast until browned about 20 minutes.
While squash is roasting, prepare the stuffing. Cook grains according to directions in vegetable broth and with 1 cinnamon stick. Drain when done.
Core pear and cut it into cubes. Clean kale and cut into thin strips. chop walnuts.
Mix together in a bowl – freekeh, pear, kale, walnuts and currants. Season with cinnamon, salt and pepper.
When done, flip squash over, remove thyme sprig and stuff. Cook an additional 10 minutes at 325° until stuffing is warmed.
Serve on a platter or individual plates. Optional: Top with goat cheese.

Notes

Almost any variety of grain will work well in this recipe.

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