Stuffed Butternut Squash

65m

1
butternut squash, cut in half & deseeded
1 cup
farro
15 oz
kidney beans, rinsed and drained
1 pt
shiitake mushrooms, chopped
14 oz
diced tomatoes
1/4 cup
vegetable broth
1 tbsp
olive oil
A dash of
salt
A pinch of
black pepper
1/4 cup
feta cheese, crumbled (optional)
1 tbsp
fresh parsley, to garnish (optional)
1/2 lb
ground turkey
  1. Bake the Butternut Squash:
    Preheat oven to 450 degrees F. Cut squash in half, take the seeds out and brush flesh with olive oil.
    Season with salt and pepper and place cut side down on a foil covered baking sheet. Bake for about 40 minutes, or until tender when pierced with a fork.

  2. Cook the Farro:
    While the squash is baking, rinse the farro in cold water, until the water runs clear. Bring a large pot of water to a boil.
    Add farro to the water, then reduce heat to medium-low and simmer. Cook until farro has absorbed most of the water, about 30-45 minutes.
    Remove the pot from heat and drain any excess water. Add salt, stir to combine.

  3. Cook Ground Turkey:
    Sauté ground turkey with oil and seasonings of choice until the meat is browned.

  4. Assemble the Filling:
    In the farro pot, add broth, chopped shiitake mushrooms, drained and rinsed beans, and a couple spoons full of tomatoes. Cook over medium-high heat for about 2-3 minutes.
    Mix in ground turkey.
    If necessary, scoop out some of the flesh from the butternut squash to make a larger cavity to stuff. Mix excess squash into filling mixture.
    Stuff squash with farro mixture. Spoon remaining tomatoes over the filling, sprinkle chopped parsley and crumbled cheese on top. Return to the oven for an additional 5 minutes, then serve.

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