[vc_row][vc_column][vc_column_text]Indulge in a wildly delicious and nutritious side dish this holiday season. This recipe for stuffed squash features a flavorful filling of einkorn wheat berries, earthy mushrooms and fragrant herbs in roasted acorn squash. For a stress-free Thanksgiving, you can even prepare these squash a day ahead and refrigerate. Simply reheat in the oven when ready to serve! If you haven’t discovered wheat berries, this is a perfect introduction. Wheat berries are a nutritious grain that cooks like rice and has a sweet, nutty flavor. Each serving of Jovial einkorn (an ancient grain!) wheat berries contains 8 grams of protein, 4 grams of fiber and loads of B vitamins. This side dish can’t be beat in taste, presentation or nutritional value.
Stuffed Squash With Einkorn Wheat Berries
- 4 small acorn squashes (halved lengthwise and seeded)
- 1/3 cup Jovial Extra Virgin Olive Oil (plus more to brush )
- 1/2 cup finely chopped shallots ((about 2 large shallots))
- 3 cloves garlic (minced)
- 2 cups cremini mushrooms (coarsely chopped)
- 1/4 tsp. ground coriander
- 1 Tbsp. fresh thyme leaves
- 1/4 tsp. kosher salt (plus more to season)
- 1/4 tsp. black pepper (plus more to season)
- 1-1/2 cups Jovial Einkorn Wheat Berries
- 2 cups vegetable stock (chicken stock or bone broth)
- 1 cup water
- 1 cup chopped flat-leaf Italian parsley (plus more to garnish)
- 1/3 cup currants (optional)
- Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
- Brush cut sides of acorn squash with olive oil and sprinkle with salt and pepper. On prepped baking sheet, arrange squash cut-side down; roast about 20 minutes, until just tender.
- While squash roasts, in large saucepan over medium heat, heat olive oil. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and cook 1 minute.
- Add mushrooms, coriander, thyme, salt and pepper; cook 6-8 minutes, until mushrooms soften and brown. Fold in einkorn wheat berries and toss to coat.
- To saucepan, add broth/stock and 1 cup of water and bring to boil. Cover, reduce heat and simmer about 30-35 minutes, until wheat berries are tender but still firm to the tooth.
Remove from heat, stir in parsley and currants, if using; taste and adjust salt and pepper..
On sheet pan, turn squash cut-sides up and fill with stuffing. Set in oven to warm, 5-10 minutes. To serve, sprinkle with parsley.
Add the available ingredients to your cart and make this beautiful dish.
