Contents of your meal kit:
- delicata squash
- farro **
- diced white onion
- mushrooms
- cranberries
- pecans
- fresh herbs
- tamari
- spinach
- red onion wedges
- sheep milk feta
- sherry vinegar
Equipment Needed: mixing bowl, 2 skillets, saucepan, salad bowl and tongs
Finishing steps:
- Preheat oven to 450. Cut squash in half lengthwise and place cut side down on a microwave-safe plate. Cook in microwave for 7 minutes, then let cool for approximately 5 minutes
- Meanwhile, make the filling. Heat 1-2 tablespoons of oil in a nonstick skillet over med-high heat. Saute white onion until translucent and slightly golden. Add chopped mushrooms and cook until golden brown. Add tamari, farro, cranberries, and pecans, stir to combine, and reduce heat to low. Cook until heated through.
- While filling is cooking, prepare herbs by removing leaves from stems and finely chopping the leaves. Add chopped herbs to filling, and season with salt and pepper if needed.
- Use a spoon to scoop seeds out of squash halves, then rub squash all over with olive oil and sprinkle with salt and pepper. Place in a baking dish, and scoop the hot filling into the squash, packing it in tightly, and mounding the top slightly. Place baking dish in oven for 8 minutes to allow flavors to combine.
- Meanwhile, use a paper towel to wipe out the skillet used for the filling, and return pan to stovetop. Heat 1-2 tablespoons of olive oil over medium high heat, and add red onion wedges. Cook until softened and golden 5-6 minutes, then add to salad bowl along with spinach. Remove pan from heat, and add sherry vinegar. Crumble feta cheese into pan, and along with 1-2 more tablespoons of olive oil, then stir everything to combine, and melt feta slightly. Pour warm dressing over spinach and toss to wilt spinach slightly.
** For those who requested gluten free meals, brown rice provided as a gluten-free substitute for farro.