Tonight is a fun one. We have been wanting to do stuffed squash for a while now, and the timing was perfect for tonight. We got a ton of these beautiful honey nut squashes from Applefield today, and they are the perfect size for two people. We split them, scooped out the pulp, and roasted them first in rosemary infused olive oil. Then, we stuffed them with a farce made from farro, pickled peppers, balsamic vinegar gastrique, goat cheese, and fine herbs. Once they were stuffed, we topped them with a mixture of parmesan and crumbled goat cheese, and baked them once more. The sides are phenomenal tonight as well. We braised kale and spigarello with sweet onions and fennel (all from the farm!), and added some preserved lemon and thyme-infused brown butter at the end. The favas are the last remaining glimmer of summer freshness, and we treated them as such tonight. Here’s some quick instructions for reheating your dinner tonight. Get in there!
For the stuffed squash:
Preheat your oven to 375F. When you open the box, you’ll see the stuffed and baked squashes sitting on top of some farro salad. The idea is to warm the squashes, but enjoy the farro at room temperature. Place the squash on a sheet tray lined with tinfoil, and bake in the oven for 3-5 minutes, or until hot enough for your liking. Plate it up on top of the braised greens, farro salad, and fava beans!
For the braised greens:
Warm a saute pan over medium heat, and add the braised greens. Cook until the liquid begins to simmer, and then remove from the heat. Plate them next to the farro salad, and drizzle some braising liquid on top!
For the fava beans:
These sweet legumes are ready to go. They have a very nice contrast to the rest of the dish, and I love the texture/temperature difference.
We hope you enjoy dinner as much as we enjoyed preparing it 🙂