Maille Mustard and Maple-Glazed Butternut Squash Stuffed with Farro and Winter Greens
Ingredients
For the glaze:
1½ Tbsp. unsalted butter, melted (or olive oil)
1½ Tbsp. maple syrup
1 Tbsp. Maille Traditional Dijon Originale Mustard
½ Tbsp. kosher salt
¼ tsp. freshly cracked black pepper
For the filling:
2 medium butternut squash
2 Tbsp. extra virgin olive oil, divided
1 large yellow onion, finely diced (about 1½ cups)
Kosher salt and freshly cracked black pepper, to taste
3 medium garlic cloves, minced
2 tsp. minced fresh thyme leaves
3 cups (about ½ pound) winter greens, roughly chopped (you could use kale, chard, mustard greens, or spinach)
½ cup white wine or dry vermouth (or stock)
2 ½ cups cooked farro (see note below)
1 Tbsp. white wine vinegar
1 Tbsp. Maille Traditional Dijon Originale Mustard
3 ounces goat cheese, optional
Directions
Preheat the oven to 425ºF and set a rack in the middle. Line a large baking sheet with parchment paper or foil.
Using a sharp paring knife, score the flesh of the squash in diagonal cuts, about an inch apart, in both directions. Be careful not to cut through the skin.
In a small bowl, mix together the butter, maple syrup, Maille Traditional Dijon Originale Mustard, salt and pepper.
Place the squash halves, cut side up, on the baking sheet and spread the glaze over the flesh of each squash. Roast until tender, 25-30 minutes for honeynut squash, or 40-45 minutes for small butternut squash. It should be quite soft all over when pricked with a fork.
While the squash bakes, make the filling. Set a large skillet over medium-high heat and add the oil. Add the onion and season with salt and pepper, to taste. Cook, stirring occasionally, until the onion start to softens, about 4 minutes. Add the garlic and thyme and cook for about a minute longer. Add in the kale and wine (or stock), and cook, stirring, until the greens are wilted and tender, about 5 minutes (if using spinach, this will take less than a minute). Add in the farro, toss it to combine with the vegetables, and cook until hot, about 2 minutes. Stir in the vinegar and Maille Traditional Dijon Originale Mustard, and season with salt and pepper to taste.
When the squash is soft and brown, remove from the oven. Let them sit for a few minutes to re-absorb the glaze. If there is still a lot of liquid in the squash bowls, you can spoon it out and mix it into the cooked farro.
Lower the oven temperature to 375ºF or use a broiler. Stuff the farro mixture into the bowls of the squash, heaping it, as needed – we were able to fit about ¼ cup in ours. You can serve any extra filling on the side. Top with crumbled goat cheese and bake or broil until everything is piping hot and the cheese browns a little. Serve hot or at room temperature.
Note: If you didn’t yet cook your farro, start that first: measure out a cup of rinsed farro to two cups of cold water, bring to a boil, and simmer according to package directions: usually 20-40 minutes is about right depending on whether the farro is pearled or unpearled.
