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Chimi-Farro Stuffed Acorn Squash


45 mins. 4 servings

What you need:

    • 2 acorn squash, halved 
    • 1 bunch of kale, chopped 
    • 1 apple, diced 
    • 3 stalks of celery, thinly sliced 
    • 1 cup of farro
    • ¼ cup of pecans, toasted and chopped 
    • ½ cup dried cranberries 
    • 1 pouch Haven’s Kitchen Chimichurri Sauce

    How to make it:

    1. Pre-heat oven to 400 degrees.
    2. Place squash halves face down on a parchment-lined sheet tray and roast for about 25 minutes, until tender and cooked through. 
    3. While squash is roasting, cook farro according to instructions.
    4. Once farro is cooked, combine with kale, apple, celery, pecans, cranberries and toss with chimichurri. 
    5. Spoon salad into the acorn squash halves and serve