Acorn Squash Boats with Farro, Honey and Pecans

Acorn Squash Boats with Farro, Honey and Pecans

2 tablespoons pecans, roughly chopped 


1 acorn squash, deseeded and halved

Olive oil

McCormick Gourmet 's chipotle chile pepper


*2 tablespoon pumpkin oil (optional) 

1/2 lemon 

3/4 cup farro, cooked

2 ounces feta, cubed

Handful of Italian parsley, chopped

Handful of Cilantro, chopped

1. In a small skillet, placed over medium heat, add a tablespoon of honey. When the honey is hot, add the chopped pecans, tossing them in the honey until they're thoroughly coated. Toast them in the pan for 2-3 minutes, moving them occasionally. Remove the pecans from the skillet and set aside to cool.  

2. To a roasting pan, add the acorn squash. (Tip: If the acorn squash aren't standing upright and are a bit too wobbly, you can turn the acorn squash over (face-side down) and slice a bit of the skin off, creating a flat surface.) Sprinkle the squash with a bit of olive oil, a few pinches of chipotle chile pepper and a sprinkling of salt.  Transfer to the oven to roast for 20-30 minutes, until the squash are tender when poked with a fork. Remove and set aside. 

3. Meanwhile, in a small bowl, whisk together the ingredients for the dressing: two tablespoons olive oil, pumpkin oil, if using, a dash of chipotle chip pepper, the juice from 1/2 lemon and a few pinches of salt. Give it a taste, and adjust seasoning according to your liking. Toss the farro with dressing, being sure it's evenly coated. Fold in the cubed feta, Italian parsley, cilantro and honeyed pecans. 

*If you don't have pumpkin oil, simply replace the amount with olive oil.