Stuffed Butternut Squash

A beautiful side to your Thanksgiving turkey or a thoughtful main event for the vegetarians in your table.

Stuffed Butternut Squash
(butternut squash, farro + honey)
Serves 4

What you need:
1 butternut squash
2 tablespoons of olive oil, divided
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 yellow onion, finely chopped
2 cloves of garlic, minced
1 cup of farro
1 ½ cups vegetable broth
3 tablespoons Savannah Bee Company Honey (we used Tupelo Honey), divided
¼ cup parmesan cheese, grated
¼ cup toasted pine nuts
¼ cup currants
1 teaspoon fresh sage, chopped
½ teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon black pepper

What to do:
1.  Wash Up

2. Preheat oven to 350° F.

3. Bake Butternut Squash: Cut the butternut squash in half lengthwise and remove the seeds. Place both halves on a parchment paper lined baking tray, cut side up. Combine 1 tablespoon of olive oil with 1 tablespoon of honey. Rub both sides of squash with olive oil and honey to coat. Season with salt and pepper. Bake for 60 minutes until the squash is fork tender. Remove the squash from the oven and allow to cool enough to be easily handled.

4. Make Filling: Scoop out the squash flesh in the center of both squash halves, leaving a 1” border all around. Return squash “shells” to baking tray. Set aside the scooped-out squash and roughly chop it. In a large pan over medium heat, heat 1 tablespoon of olive oil. Add carrots, celery, onion and garlic and cook, stirring often, until onions are translucent (5 minutes). Add the farro and broth into the pan and stir. Bring to a simmer and cover until farro has absorbed all the broth (about 18-20 minutes). Remove from heat and stir in honey, pine nuts, currants, sage, thyme, salt and pepper, and reserved chopped squash. Pack both halves of squash with stuffing. Sprinkle each half with parmesan cheese and bake for 20-35 minutes.

To Serve: Slice and serve.

Pro Tip: Oil all sides of the squash, butternut squash skin is thin and edible. No need to leave it on your plate.

Table Talk: Thanksgiving spread talk…are you all about the sides or is it all about the bird for you?

#savethebees