Fonio-Stuffed Acorn Squash
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 237
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 6 milligrams
- Sodium
- 164 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 4 grams
- Sugar
- 3 grams
- Protein
- 5 grams
- Total: 35 min
- Active: 35 min
Ingredients
3 tablespoons olive oil, plus more for the parchment paper
4 medium acorn squash
Kosher salt and freshly ground black pepper
1/4 cup pitted dates, chopped
1 medium shallot, minced
1 cup fonio
1/2 to 1 cup chicken or vegetable broth
1 teaspoon red pepper flakes
1/2 bunch fresh parsley, chopped
3 tablespoons goat cheese, crumbled
Directions
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper and grease the parchment with some oil.
- Slice the root and stem ends off of the squash and cut each in half widthwise (through the middle). Remove the seeds with a spoon and brush the squash all over with 2 tablespoons of the oil. Season with salt and pepper, place cut-side down on the prepared pans and roast until tender and lightly browned, 20 to 25 minutes.
- While the squash roasts, cook the fonio filling. In a medium saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the dates and shallot. Cook, stirring, until the shallot softens, 5 to 8 minutes.
- Add the fonio and stir until well-coated with oil. Then pour in the broth and add the red pepper flakes. Bring to a boil, cover the pan and turn the heat to low; simmer 1 minute. Remove from the heat and let rest, covered, for 4 minutes. Fluff with a fork.
- Fold the parsley into the fonio. Season to taste with salt and pepper. Stuff the squash halves with the fonio mixture and set upright on the parchment-lined sheet pans that you used to roast the squash. Cover with aluminum foil and bake for 5 minutes.
- Uncover, top each squash half with goat cheese and turn the oven to broil. Broil the squash until browned and crunchy on top, 3 to 5 minutes.