Thursday, September 30, 2010

Blue Hubbard Squash Casserole - Italian Style

Our CSA provided another first for our household.  I was very excited to see blue hubbard squash in our pick-up and immediately began my research.  Yes, I could bake a pie, but as I have said numerous times, baking is not my forte.  My refrigerator was packed with items I could use, so here is my version of a Blue Hubbard Squash Casserole with an Italian twist.  It's earthiness came at a good time with plenty of rain in our forecast.  I always love comfort food during foul weather.

Blue Hubbard Squash Casserole

2 Small Blue Hubbard Squash
Olive Oil
2 Shallots - minced
1/2 Cup celery - minced
2 Carrots - shredded
Salt & pepper
1 Cup Farro
3 Cups water
1 Cup mozzarella - shredded
1/2 Cup panko bread crumbs

Cut the squash in half, lengthwise.  Brush the cut side with olive oil and bake cut side down on a sheet pan at 350 for 30 - 45 minutes depending on the size.  Take one cup farro, rinse well and put in a heavy pan with three cups of water.  Cook on a low boil for 15 minutes. 
               In a saute pan, cook the celery, carrots and shallots in olive oil.  Add minced herbs.  Clean out squash from shell and add with the farro to the vegetables and place into a casserole dish.  Take the mozzarella and mix well, add a light layer of panko bread crumbs on the top and bake for 15 minutes.

Farro (FAHR-oh) is an old grain from the Middle East that is now grown primarily in Italy.  I used the organic Italian pearled farro by Earthly Delights.  This is a great side dish and would also be a great vegetarian meal along side a salad.   

Now that Fall is here, these are great meals for our soul.  This dish will comfort you and keep you all warm and cozy.  Go ahead, give it a try.

Fino a quel momento (until that time)


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