Growing up, you would not find any vegetables on my thanksgiving plate and I am not sure I would eat anything on this year’s Thanksgiving menu. But I am proof for all of you living with non-vegetable eaters that it just takes time! And for all your veg loving family members at your Thanksgiving table, add this squash with herby mushrooms & farro to your thanksgiving menu.
This squash with Herby Mushrooms & Farro is also the perfect dish for a weeknight meal. You can definitely cook the squash and the farro mixture during your meal prep and eat it together later that week. We even scooped out the squash and mixed it together with the farro and took it for lunch!
I also feel strongly that you do not need to follow recipes directly, even today’s recipe for squash with herby mushrooms & farro below. For each recipe I create, I like to give substitution options so you can use what you have rather than buy a specific ingredient just for one dish. See below the recipe for substitutions.
Squash with Herby Mushrooms & Farro
a vegetarian main dish for your Thanksgiving table
- 2 acorn squash
- 2 tbsp olive oil divided
- 1 cup farro dry
- 2 cups low-sodium vegetable oil
- 4 oz cremini mushrooms
- 4 oz shitake mushrooms
- 1 shallot
- 2 cups kale
- 1 tsp garlic minced
Preheat the oven to 425 F. Prepare a baking sheet with tinfoil/parchment paper
Cut the acorn squash in half. Remove the seeds. Drizzle olive oil, salt and pepper
Place on the baking sheet and cook in the oven for 35 minutes.
Add 1 cup of farro and 2 cups of vegetable broth in a pot. Cook for 10-15 minutes until farro is soft and broth is dissolved.
Wash and slice the mushrooms and shallots, and de-stem the kale.
Meanwhile, in a large skillet, add the olive oil and garlic, followed by mushrooms, shallots, thyme, and sage. Cook for a few minutes before adding the kale.
Cook together for another 8 minutes until the kale is soft.
Remove the thyme and sage leaves.
Add the vegetable mixture to the farro and mix well.
Spoon the farro mixture into the acorn squash.
If serving as a main dish, serve half a squash per person If serving as a side, cut each half in half for 8 portions.
Below are some possible substitutions to help you use what you already have on hand or to meet your dietary restrictions. I don’t like to go out and buy one ingredient for a recipe when I know I already have something similar on hand!
- Gluten-free: Try a gluten free grain like brown or wild rice in place of the farro
- Herbs: I chose thyme and sage because i am using them throughout my menu this year, but if you don’t have a second use, consider just buying thyme.
Looking for another vegetarian dish for Thanksgiving? Try this Stuffed Honeynut Squash recipe
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