Holiday Acorn Squash With Farro, Pomegranate And Feta



Total Time
Serves 6

Ingredients

  • 2 Acorn squash sliced in 1  1/2 inch rounds
  • 1 red pepper ( finely chopped)
  • 3 green onions ( chopped- green and white parts)
  • 1 pomegranate (seeded)
  • 1/2 cup toasted walnuts
  • 1/2 cup roasted pepita seeds
  • 3/4 cup crumbled Feta cheese
  • 1/2 cup parsley or cilantro (chopped)
  • 1 garlic clove (minced)
  • 4 tbsp olive oil 3 tbsp maple syrup
  • 3 tbsp balsamic vinegar
  • 1 tsp lemon juice ( freshly squeezed)
  • 1/2 tsp sea salt
  • 1/2 tsp pepper

Directions

Preheat the oven at 375 F. Cook the farro according to package instructions, making sure to salt the water a bit. Discard seeds on each slice of the squash and place on a baking sheet. Drizzle 2 tbsp olive oil, 2 tbsp of maple syrup and 2 tbsp balsamic vinegar. Add a pinch of salt and pepper and toss to coat.

Roast for 20- 25 min, rotating half way. Add 1 tbsp of olive oil to a sauté pan and place over medium heat, add minced garlicand stir until golden. Add chopped pepper and green onions and sauté for 3 to 4 minutes. Toast nuts, in a frying pan over medium heat for 3 to 4 minutes stirring constantly. When the farro is ready let cool slightly and add the pepper mixture, pomegranate seeds,1 tbsp of olive oil, 1 tbsp balsamic vinegar, 1/2 tsp maple syrup and 1/2tsp lemon juice, toss to coat. Top squash slices with farro and vegetables, feta, toasted nuts, parsley or cilantro.

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