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Spicy Stuffed Delicata Squash

Caramelized delicata squash topped with farro cooked in harissa, wilted chard, and anchovies. It's filling, flavorful, and looks impressive without much effort.
Prep Time12 minutes
Cook Time30 minutes
Total Time42 minutes
Course: Appetizer, Side Dish
Cuisine: Healthy, Middle Eastern
Diet: Vegan, Vegetarian
Keyword: Easy Meals, Vegan
Servings: 2
Author: Shelly

Equipment

  • Baking tray

Ingredients

  • 1 delicata squash
  • 3 tablespoons olive oil - divided
  • 1 medium onion - sliced
  • 7 chard leaves - rinsed
  • 1 cup farro
  • 1 heaping tablespoon mild harissa
  • 2½ cups vegetable stock or water
  • 7 anchovy fillets - optional
  • 2 tablespoons lemon 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.