Stuffed acorn squash with einkorn wheatberries

Stuffed acorn squash with einkorn wheat berries

Stuffed acorn squash with einkorn wheat berries

Stuffed acorn squash with einkorn wheat berries
A delicious vegetarian side dish that even meat eaters will adore, these stuffed acorn squashes are filled with ...a savory wheatberry stuffing with tender mushrooms and fresh herbs. To make your life easier as the holiday meal shuffle nears, assemble the squash a day in advance and refrigerate – simply reheat in the oven until warmed through when ready to serve, about 15 minutes. Perfect to make before Thanksgiving then heat up while carving the turkey!

How to Make Stuffed Acorn Squash

To make this delectable vegetarian dish start by preheating the oven and lining a large baking sheet with parchment paper. Then brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Roast the halves until just tender by placing the squash in the oven for about 20 minutes.

After you’ve got that going, start on the filling: Heat olive oil and saute the shallots for about 3 minutes. Then add the garlic and cook for about 1 minute more. Add the mushrooms, coriander, thyme, salt, and pepper, and cook for about 6-8 minutes (you’ll see the mushrooms soften and brown). Fold in the wheat berries and toss to coat in the mushroom mixture.

Next, add the broth or stock and 1 cup of water and bring to a boil. Then reduce the heat and simmer until wheat berries are tender but toothsome. Remove from heat and stir in the parsley and currants.

Flip the pieces of squash and fill with wheat berry stuffing. Place them back in the oven for about 5-10 minutes. Sprinkle parsley on top and serve.

Why Einkorn Wheat Berries?

Wheat berries are the whole grain or kernel that can be enjoyed like rice or farro, eaten like porridge, cracked in a food processor, and also milled to the freshest whole grain einkorn flour. Each serving of jovial einkorn wheat berries contains 9 grams of protein, 4 grams of fiber, and an abundance of B vitamins.

Stuffed Acorn Squash with Savory Wheat Berries

Ingredients

  • 4 small acorn squashes (each about 1 pound), halved lengthwise and seeded
  • ⅓ cup jovial Extra Virgin Olive Oil, plus more to brush on squash
  • ½ cup (50g) finely chopped shallots (from 2 large shallots)
  • 3 cloves garlic, minced
  • 2 cups cremini mushrooms (250g), coarsely chopped
  • ¼ teaspoon ground coriander
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon kosher salt, plus more to season
  • ¼ teaspoon freshly ground black pepper, plus more to season
  • 1 ½ cups (288g) jovial Einkorn Wheat Berries
  • 2 cups bone broth, chicken stock or vegetable stock
  • 1 cup (50g) chopped flat-leaf Italian parsley, plus more to garnish
  • ⅓ cup (55g) currants, optional

Instructions

  1. Preheat the oven to 425° F. Line a large baking sheet with parchment paper.
  2. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
  3. Place squash halves on the baking sheet, cut-side down, and roast until just tender, about 20 minutes.
  4. Meanwhile, make the filling: Heat olive oil in a large saucepan over medium heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook an additional 1 minute. 
  5. Add mushrooms, coriander, thyme, salt, and pepper, and cook until mushrooms soften and brown, about 6-8 minutes. Fold in the wheat berries and toss to coat in the mushroom mixture.
  6. Add broth or stock and 1 cup of water to the pot and bring to a boil. Cover, reduce heat and simmer until wheat berries are tender but toothsome, about 30-35 minutes.
  7. Remove from heat and stir in the parsley and currants. Taste and season with additional salt and pepper, as desired.
  8. Turn the squash cut-sides up and fill with wheat berry stuffing. Place back in the oven to warm together, about 5-10 minutes. Sprinkle parsley on top to serve.