Delicata squash roasted until tender and caramelized, stuffed with farro slow-cooked in harissa, wilted chard, and anchovies. Bold, earthy, and deeply satisfying — and it looks far more impressive than the effort it requires.
Prep Time12 minutesmins
Cook Time30 minutesmins
Total Time42 minutesmins
Course: Appetizer, Side Dish
Cuisine: Healthy, Middle Eastern
Diet: Vegan, Vegetarian
Keyword: Easy Meals, Vegan
Servings: 2
Author: Shelly
Equipment
Baking tray
Ingredients
1delicata squash
3tablespoonsolive oil - divided
1medium onion - sliced
7chard leaves - rinsed
1cupfarro
1heaping tablespoon mild harissa
2½cupsvegetable stock or water
7anchovy fillets - optional
2tablespoonslemon juice
Salt
Instructions
Roast the squash: Preheat oven to 400°F. Cut delicata in half lengthwise and scoop out seeds. Brush with 1 tablespoon olive oil, place cut-side down on a baking sheet, and roast for 25-30 minutes until caramelized and tender.
Make the farro: While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until tender, about 5 minutes.
Remove stems from chard, stack leaves, roll, and slice into ribbons. Add to skillet with the farro, harissa, 2½ cups stock, and anchovies (if using).
Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until farro is tender but still has a bite. Most liquid should be absorbed.
Season with salt and stir in lemon juice.
Serve: Place roasted squash halves on plates and pile the farro mixture on top or alongside.
Notes
You can eat the roasted delicata skin—it's edible and delicious.