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Stuffed Roasted Acorn Squash

Stuffed Roasted Acorn Squash

with Farro and Pepita

Chef Jeff merry | Reinhart Boston


  • 8 oz Farro Italy Semipearled Vacuum Pack Bag
  • 2 oz Oil Olive Extra Virgin In Tin
  • 4 oz Cheese Goat Crumbled
  • 4 oz Seed Pumpkin Pepitas Roasted Salted, Coarse chopped
  • 1/3 oz Vinegar Cider Apple
  • 1/2 C Parsley Italian Fresh, Chopped
  • 2 ea Acorn Squash


  1. Preheat oven to 400° F. Split and clean squash, brush with olive oil and season with salt and pepper. Place flesh side down on a sheet tray and bake until tender, about 20 minutes. Place farro in a sauce pan with 2 cups of water and bring to a boil. Reduce to a simmer and cook until tender. Cool, then fluff. Place farro in a bowl and add goat cheese, olive oil, apple cider vinegar and chopped parsley. Divide into 4 portions and place inside squash.

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