Delicata Squash Stuffed with Creamy Farro, Goat Cheese, and Hazelnuts

Instructions

1. 1

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

2. 2

   While the squash roasts, cook the farro. Add the farro and water or vegetable broth to a medium saucepan and bring to a boil. Lower the heat, partially cover, and simmer for 25 to 30 minutes, until tender but still slightly chewy. Drain any excess liquid if needed.

3. 3

   In a large skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the leek and cook for 5 to 6 minutes until soft. Stir in the garlic and fresh sage and cook 1 minute more, stirring so they do not brown too much.

4. 4

   Add the cooked farro to the skillet with the leek. Add the goat cheese, lemon zest, lemon juice, remaining salt, and remaining black pepper. Mix well until creamy and evenly combined. Fold in half of the toasted hazelnuts.

5. 5

   Remove the squash from the oven and, using a spoon, gently press the center of each half to make room without breaking the skin. Generously fill each half with the farro mixture. Top with the grated Parmesan cheese and the remaining hazelnuts.

6. 6

   Return the tray to the oven and bake for 8 to 10 minutes more at 220 °C / 425 °F, until the filling is hot and the Parmesan is lightly golden.

7. 7

   Remove from the oven and let rest for 5 minutes. Finish with the chopped fresh parsley and serve warm.