We are just less than two weeks away from the holidays! For some of us that means coming up with vegetarian recipes to have for Christmas dinner. Recently I hosted a few friends at the Frigidaire Kitchen and made this vegetarian Acorn squash dish, that I want to share with you so you can have a healthy option this holiday season.
This will be on the menu for our Christmas Eve dinner, and I'll be making a vegan version for Isabella. Topped with nutty farro, one of my favourite grains (as you can see here and here) and mixed with sautéed peppers and green onions, you can bet that your non vegetarian friends and family will be trying it too.
We are just less than two weeks away from the holidays! For some of us that means coming up with vegetarian recipes to have for dinner parties and having friends and family over. Recently I hosted a few friends at the Frigidaire Kitchen and made this vegetarian Acorn squash dish, as a preview of what I’ll be making at home for Christmas day. Today, I want to share with you so that you can have a healthy and delicious option in mind this holiday season. Due to tradition, it’s easy to make the same meals time after time, but once in a while, shakings things up and coming out with new recipes is the way to go!
Sometimes, it starts by gathering some of the ingredients you are drawn to the most, the ones you have available in your fridge or pantry, or in this case, ingredients that have a heart – travel connection to me. Squash will forever remind me of home in Dominican, especially my mother’s butternut squash soup, farro, because ever since I tried it in Italy for the first time, I can’t get enough of this versatile grain, pomegranate and feta, bring memories of Athens and trying them both while on my travels there has always been an experience to remember.
For our Christmas Eve dinner, I’ll be making a vegan version for Isabella as well. Topped with nutty farro, one of my favourite grains (as you can see here and here) and mixed with sautéed peppers and green onions, you can bet that your non vegetarian friends and family will be trying it too. The layers of flavour continue by adding juicy pomegranate seeds, toasted walnut and pepita seeds and topping it with the creamiest feta cheese (goat feta is my go- to). While at the Frigidaire Kitchen I put their induction stove and oven to the test and the results were unparalleled. If there’s something I love to do with squash is to roast it in the oven, and get those caramelized bits. The squash came out perfectly done and it only took 20 minutes (hello convenience!)
To cook the farro, a step that could had easily taken 40 minutes, took less than 20. The Frigidaire induction cooktop, not only makes water boil in seconds but cuts the cooking time in half. For this recipe, you can certainly use buttercup or butternut squash, but acorn adds the perfect sweetness that will balance the tanginess of the feta and pomegranate. I hope this holiday season you make it for the people you love, and believe me when I tell you it will become a recipe you will be making well after the holidays.
Holiday Acorn Squash With Farro, Pomegranate And Feta
- 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
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.