foodwineclick

Adapted from a recipe in the San Francisco Chronicle
A perfect all-in-one Meatless Monday dinner that can be prepared ahead.

Wine pairing: Barbera D’Alba is a wonderful accompaniment to this meal.  Bright red fruit and good acidity balance the earthy squash and rich nuts.

Ingredients

• 2 acorn squash, halved with centers scraped out
• 1/3 cup pearled faro
• 1/3 cup quinoa
• 3 brussels sprouts, shredded on a mandolin
• 1/2 cup chopped red onion
• 1 rib of celery, sliced thinly
• 1 clove of garlic, minced
• 1 Tbs minced fresh thyme
• 1/4 cup craisins, chopped
• 1/2 cup hazelnuts, roasted, skins removed & coarsely chopped
• 1 Tbs Dijon mustard
• Extra virgin olive oil, sea salt, freshly ground pepper

Instructions

• Pre-heat oven to 250° F
• Roast hazelnuts for 20 minutes, remove from oven to cool.  Rub the hazelnuts to shed the thin brown skins.
• Turn up oven to 350° F
• Brush the cut side of each acorn squash half with extra virgin olive oil, salt and pepper lightly
• Roast the squash in the oven for 45 minutes, until the flesh is soft.  Remove from the oven to cool
• Put the faro and 2/3 cup water in a pan, bring to a boil, then cover and start to simmer.  After about 10 minutes of simmering, add the quinoa and an additional 2/3 cup water, continue simmering for another 15 minutes, then remove from heat (keep covered)
• In a skillet with 1 Tbs olive oil, brown the onion, celery, garlic and thyme until the onion is translucent.
• In a large bowl, mix the faro/quinoa mixture with the onion mixture, Brussels sprouts, craisins, hazelnuts, and Dijon mustard.  Add salt and pepper to taste.  Set aside
• Carefully scrape out the acorn squash halves into another bowl, being careful to preserve the outer shell.
• Add 2 Tbs olive oil, salt and pepper to taste, and mash the squash.
• Return the mashed squash to the acorn squash shells, leaving a large cavity in the center of each squash shell.
• Fill generously with the hazelnut and ancient grain mixture.
• Top with a few additional hazelnuts
• Put back in the oven for 20 minutes to warm, then serve
• Note: once assembled, the squash halves can be refrigerated and reheated later the same day or the next day.