The Hotel Donaldson’s Stuffed Acorn Squash

The Hotel Donaldson's Stuffed Acorn Squash

The Hotel Donaldson is an iconic boutique hotel located in downtown Fargo, and this recipe was contributed by Executive Chef Ryan Shearer.

This stuffed squash recipe from our menu has 3 main components: the actual squash and its seeds, the farro, and the cranberries.”

THE SQUASH AND SEEDS

Ingredients:
1 acorn squash
2 teaspoons olive oil, divided
Seeds from the squash
Dash of smoked paprika

Preparation:

  1. Cut the top off squash, and a small piece off of the bottom for stability
  2. Scoop out the seeds and reserve on the side
  3. Rub the squash with one teaspoon olive oil and season with salt and pepper
  4. Lay it face-side down on a baking sheet lined with parchment paper
  5. Roast in oven at 350 degrees for 20-25 minutes until fork tender
  6. While squash is in oven put a pot of heavily salted water on medium high heat
  7. Separate the seeds from the pulp of the squash and add to water
  8. Boil in water for 7-9 minutes
  9. Toss in olive oil and season with salt, pepper, and paprika and bake in the oven at 350 until crispy, about 10-12 minutes.

THE FARRO

Ingredients:
1 cup farro
3 cups water
½ cup sliced mushrooms (we use whatever is in our mix for field mushrooms at the time)
1 tablespoon chevre (goat cheese)
1 tablespoon canola oil
1 tablespoon salt

Preparation:

  1. Toast farro on sheet tray in oven at 350 degrees for 7 to 9 minutes, until farro appears darker and smells nutty
  2. Once farro is toasted, pour 3 cups of water into a sauce pot, add farro and season with salt, then bring to a simmer over medium heat
  3. When water has fully been absorbed into the grain, remove from heat and set aside
  4. Heat a saute pan on high heat, add canola oil to pan and add the mushrooms
  5. Cook until golden and add to farro, tossing lightly to incorporate
  6. Mix in chevre, season with salt and pepper

THE CRANBERRIES

Ingredients:
½ cup cranberries
2 tablespoons white balsamic vinegar
¼ cup sugar
½ cup honey

Preparation:

  1. Toss cranberries with vinegar and sugar, let macerate (sit) for 20 minutes
  2. Heat up honey in a pan over medium-low heat
  3. Toss cranberries in honey
  4. Transfer to a baking sheet lined with parchment paper and bake in oven at 350 degrees for 7 minutes

TO FINISH: Fill squash with farro mixture, then top with cranberries. Sprinkle the seeds on top for a crunchy finish.