Acorn squash boats with farro, honey and pecans
Sweet sauces
McCormick sent me an email and asked me if I’d be willing to take on their Go4Gourmet challenge of creating a dish with four secret ingredients. I love a challenge and I would consider myself a bit of a competitive person. In third grade I “accidentally” tripped this girl in a derby race. I’m not proud of that moment but I did win. So, I said yes. When I found out the ingredients (acorn squash, pecans, honey and chipotle chile pepper), I was pumped. In my brain I loved the combination of spicy, smoky, sweet and crunchy and nutty. Perfect combination of flavors. And I knew exactly what I wanted to make. I’ve been wanting to make acorn squash boats for forever! The acorn squash gets drizzled with honey, along with a sprinkle of salt and chipotle chile pepper. Meanwhile the farro is cooked. I cheat and buy the par-cooked farro. It shaves 15 minutes off the cook time and I honestly can’t taste the difference. The dressing is a mix of olive oil, pumpkin oil (my new obsession and totally optional), chipotle chile pepper, lemon juice and salt. I toss the warm farro with the dressing and fold in …
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