Delicata Squash Stuffed with Creamy Farro, Garlicky Kale and Toasted Hazelnuts with Warm Cheddar Sage Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the delicata squash halves on a baking tray cut side up. Brush with 1 tablespoon olive oil, season with 1/2 teaspoon salt and a little black pepper, and roast for 30 to 35 minutes at 220°C / 425°F until tender and browned around the edges.

2. 2

   While the squash roasts, place the farro and water or vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, partially cover, and cook for 22 to 25 minutes until the farro is tender but still pleasantly chewy. Drain any excess liquid if needed and set aside.

3. 3

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the yellow onion and cook for 6 to 8 minutes until soft and golden. Add the garlic and cook 30 seconds more.

4. 4

   Add the kale to the skillet along with 2 tablespoons of water. Cook for 3 to 4 minutes, stirring, until wilted. Season with 1/4 teaspoon salt, black pepper, and the lemon juice.

5. 5

   Stir the cooked farro into the skillet with the kale. Add half of the hazelnuts, 60 g / 2 oz grated cheddar, and half of the chopped sage. Mix for 1 to 2 minutes until the cheese melts slightly and the filling becomes creamy. Taste and adjust salt and pepper.

6. 6

   For the sauce, place a small saucepan over low heat. Add the cream, milk, Dijon mustard, nutmeg, the remaining sage, and the remaining 1 tablespoon butter. Warm gently without boiling. Add the remaining 60 g / 2 oz cheddar and whisk or stir until smooth and warm. Remove from the heat.

7. 7

   When the squash is ready, generously fill each half with the farro and kale mixture. Scatter the remaining hazelnuts over the top.

8. 8

   Return the tray to the oven for 8 to 10 minutes at 220°C / 425°F so the filling sets and heats through. For a deeper golden finish, broil for 1 to 2 minutes, watching closely.

9. 9

   Serve the squash hot with the warm cheddar sage sauce spooned over or on the side. If desired, finish with a few small sage leaves and a final twist of black pepper.