Apple Pecan Butternut Squash Boats
This recipe for Apple Pecan Butternut Squash Boats combines the subtle sweetness of Fuji apples, the nutty warmth of pecans, and the buttery deliciousness of butternut squash to make the perfect fall dinner.
Servings: 6
Ingredients
- 2 small butternut squash
- 2 tsp extra virgin olive oil, divided
- ½ tsp salt, divided
- ½ tsp ground black pepper, divided
- 1 c pearled farro
- 1¾ c low-sodium chicken or vegetable broth
- 3 celery ribs, sliced
- 1 Fuji apple, finely chopped
- ½ red onion, diced
- 1 tsp rubbed sage
- ⅓ c pecans, chopped
Instructions
- Pre-heat the oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with ¼ teaspoon of olive oil each. Place the squash cut-side down on a baking sheet. Roast for about 40 to 45 minutes, or until soft. Remove from the oven and let cool for about 10 minutes.
- While the squash is cooking, make the farro. Combine farro and broth in a medium saucepan. Bring to a boil, then reduce to a simmer. Cook covered on medium-low heat, maintaining the simmer. Cook for about 25 minutes, or until farro is tender. Remove from heat.
- Heat remaining 1 teaspoon of olive oil in a large skillet. Add onion, celery, apples, and pecans to the skillet. Cook about 5 to 6 minutes, or until onions begin to soften.
- Stir in the farro and reduce to medium heat. Scoop 3 to 4 tablespoons of squash flesh from each squash half, making sure to scoop evenly so that there is a nice layer of squash left in the shell to hold the stuffing in place. Add the scooped squash to the skillet. Season with salt, pepper, and rubbed sage. Stir well to combine. Cook another 3 to 4 minutes, until warmed through. Remove from heat.
- Turn the oven onto a broil. Spoon a generous amount of filling into each squash. Return the squash to the baking sheet. Broil for 3 to 4 minutes, or until the tops are lightly browned. Serve and enjoy.