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Photo of Stuffed butternut squash with farro, leek & mushrooms by WW

Stuffed butternut squash with farro, leek & mushrooms

11
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
This savoury, cool weather dish brings together some of the season's best flavours.

Ingredients

Currants

2 tablespoon(s), heaped

Butternut Squash

2 whole, small, halved lengthways, deseeded and insides scraped out

Olive Oil

5 teaspoon(s)

Waitrose Love Life Quick Cook Farro Dicocco

180 g

Mushrooms

180 g, mixed (such as button, shiitake and oyster), chopped

Leek

1 medium, white and light green parts only, rinsed and thinly sliced

Garlic

2 clove(s), chopped

Thyme, Fresh

1 sprig(s)

Vinegar, All Types

1 tablespoon(s), sherry

Vegetarian parmesan style hard cheese

60 g

Parsley, fresh

1 tablespoon(s), chopped

Instructions

  1. Preheat the oven to 230°C, fan 210°C, gas mark 8. Place the currants in a bowl with 2 tbsp warm water to soak. Place squash cut side down on a baking tray, drizzle with 1 tsp olive oil and season. Roast for 20 minutes or until tender when pierced with a fork. Remove from the oven and turn over, flipping the squash halves cut side up.
  2. Meanwhile, cook farro to pack instructions. Drain, return to pot and set aside.
  3. In a nonstick pan heat 1 tsp olive oil over a medium-high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally. Season and continue to cook until soft. Transfer to a plate and set aside. Using the same pan, heat ½ tsp olive oil and cook the leek and garlic for 3 minutes, stirring occasionally. Add the cooked mushrooms, thyme and vinegar. Season and cook for a further minute. Then, remove from the heat and add the drained currants.
  4. Add the vegetables to the farro with half the cheese and 1½ tsp olive oil. Season to taste.
  5. Fill each squash half with the farro mixture and drizzle with 1 tsp olive oil. Top with the remaining cheese and bake for 5 minutes or until the cheese has melted. Remove from the oven and rest for 2 minutes. Serve garnished with parsley.

Notes

If you can’t find farro in your local supermarket, use pearl barley instead.

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