FONIO-STUFFED ACORN SQUASH
Fonio, a grain native to West Africa, adds super fiber and protein to this stuffed squash dish but still feels light and great. The flavors of West Africa and the Caribbean are dear to my heart, and this recipe is a love letter them.
Provided by JJ Johnson
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- 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.
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Jimnastic El-classico
[email protected]This is a great dish for a special occasion. It's elegant and delicious.
Odoh Chidubem
[email protected]I love the combination of flavors in this dish. The fonio stuffing is perfectly complemented by the roasted squash.
Eze Kdi
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Lavern Reid
[email protected]I served this dish with a side of roasted Brussels sprouts. It was a perfect meal.
Muhammad Ifraheem
[email protected]This dish is a great way to get kids to eat their vegetables. My kids loved the sweet squash and savory fonio stuffing.
Teressa Brown
[email protected]I roasted the squash and made the fonio stuffing ahead of time. It made assembling the dish a breeze.
waqas naqvi
[email protected]I'm not a fan of fonio, so I substituted quinoa. It was still delicious.
Rafaqat Shah
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are incredible.
Potki King
[email protected]I used a butternut squash instead of an acorn squash. It worked just as well.
Montel Micky
[email protected]I added some chopped walnuts to the fonio stuffing for extra crunch. It was a great addition.
Eric Kataya
[email protected]This is a great recipe for fall. The squash is roasted to perfection and the fonio stuffing is warm and comforting.
Eve Sis
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Rebecca Miles
[email protected]The instructions were easy to follow and the dish came out perfectly. I will definitely be making this again.
Thandi Lindiwe
[email protected]I love that this recipe is gluten-free and vegan. It's a great option for people with dietary restrictions.
Soobunnyzeditz
[email protected]This dish is a great way to use up leftover fonio. I had some leftover from a previous meal and it worked perfectly in this recipe.
elizabeth snipes
[email protected]I'm not a huge fan of squash, but this recipe changed my mind. The fonio stuffing was savory and perfectly complemented the roasted squash.
Yasmeen Kareem
[email protected]This fonio-stuffed acorn squash was a hit with my family! The flavors were incredible and the presentation was beautiful.