The Good Table At Home: Slow-Cooker Whole Squash with Spelt & Feta
From the Kitchen
When the weather starts to chill, I reach for my slow cooker. Something about the fragrance of food cooking all day just feels like comfort to me.
I decided to research some new slow cooker recipes, and came across this one from Food52. The author’s notes state, “When it comes to methods of cooking this type of tough, thick-skinned produce, a slow-cooker may not be your first thought; in fact, the machine is an ingenious way to cook a whole squash. Plus, it’s almost entirely hands-off. Pop any big, round winter squash (kuri, kabocha, acorn, etc.) into the slow cooker and hit start. Meanwhile, the rest of the dish—components of which can be prepared in advance—is quite simple. Boil grains, toast nuts, whisk together dressing. Say hello to your new favorite cold-weather side dish.”
How great is that! Easy, healthy, and wholesome. If you don’t like, or can’t find spelt, farro is a good substitution here.
Photo by Julia Gartland. Prop Stylist: Brooke Deonarine. Food Stylist: Kate Buckens.
Slow-Cooker Whole Squash with Spelt & Feta
Recipe by Food52
INGREDIENTS
3 to 4 pounds red kuri, kabocha, or acorn squash (about 1 to 2 squash)
5 tablespoons olive oil, divided
Kosher salt
1/2 cup hazelnuts or pecans
3/4 cup spelt
3 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 teaspoons white miso
Freshly ground black pepper
1 cup mixed tender herbs like parsley, cilantro, dill, and chives, chopped, divided
3 ounces feta cheese, crumbled or cut into planks
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)
DIRECTIONS
Give the squash a good scrub to get rid of any debris stuck to the skin.
Place the squash in your slow cooker (you may need to cut off the stem or turn the squash on its side to fit) and cook on high for 3 to 4 hours or on low for 5 to 6 hours, or until a cake tester or paring knife stuck into the squash slides in easily. Remove squash to a cutting board.
Meanwhile, preheat the oven to 325°F. Toss nuts with 1 tablespoon olive oil and a big pinch of salt on a sheet pan and toast until deeply golden, tossing occasionally, until golden and toasty-smelling, 8 to 15 minutes. Transfer to a plate to cool. When cool, use a small bowl to gently crush the nuts.
Bring a medium saucepan of well-salted water to a boil over medium high heat. Rinse spelt and boil until al dente, 20 to 50 minutes depending on the type of grain you purchased. Most packages will include directions for how to simmer grains to absorb a specific amount of water; cooking grains like pasta ensures they’ll have a bit of bite to them instead of turning out mushy. There’s no specific science to this, simply test a grain every 10 minutes after they cook for 20. Like dry beans, each variety and brand of grain will cook for a different length of time. Drain grains well and set aside.
In a medium bowl, whisk together apple cider vinegar, maple syrup, and miso, then slowly stream in 1/4 cup olive oil. Season with salt and pepper to taste. Pour off 2 tablespoons of dressing into a small bowl and set aside. Mix spelt into dressing, then stir in the chopped herbs and half the nuts. Taste and season with more salt and pepper if needed. Set aside.
Cut squash into 4 or 6 wedges (carefully if it’s still hot to the touch) and remove pulp and seeds if desired. Transfer to a serving platter and season with salt and pepper. Drizzle remaining dressing over the squash, then spoon dressed grains over. Top with remaining nuts, feta, and pepper flakes if using.