The world-famous Maille Mustard has collaborated with Leah Itsines, the Australian cook, best-selling author and renowned food blogger to craft a collection of nourishing plant-based recipes that can be effortlessly be created at home using Maille’s versatile kitchen cupboard staples.
This delicious recipe by Maille’s expert mustard sommeliers is from the new recipe e-book ‘Plant Based Exploration’ which is filled with flavourful recipes from the Leah and Maille’s experts.
SERVES: 2-4
PREP TIME: 20 MINUTES
COOK TIME: 90 MINUTES
Ingredients for the glaze:
- 1 1⁄2 tbsp unsalted butter, melted (or olive oil)
- 1 1⁄2 tbsp maple syrup
- 1 tbsp Maille Traditional Dijon Originale Mustard
- 1⁄2 tbsp kosher salt
1⁄4 tsp freshly cracked black pepper
For the filling:
- 2 tbsp extra virgin olive oil, divided
- 1 large yellow onion, finely diced
- Kosher salt and freshly cracked black pepper, to taste
- 3 medium garlic cloves, minced
- 2 tsp minced fresh thyme leaves
- 3 cups (about 1⁄2 pound) winter greens, roughly chopped (eg, kale, chard, mustard greens, or spinach)
- 1⁄2 cup white wine or dry vermouth (or stock)
- 2 1⁄2 cups cooked farro (see note)
- 1 tbsp white wine vinegar
- 1 tbsp Maille Traditional Dijon Originale Mustard
- 3 ounces goat cheese, (optional)
Note: If you didn’t yet cook your farro, start that first: measure out a cup
of rinsed farro to two cups of cold water, bring to a boil, and simmer according to package directions: usually 20-40 minutes is about right depending on whether the farro is pearled or unpearled.
Directions:
1. Preheat oven to 425 degrees Fahrenheit. Line a large baking tray with foil. Score the flesh of the squash diagonally, about an inch apart, in both directions, without cutting through to the skin.
2. In a small bowl, mix together the butter, maple syrup, Maille Dijon Originale Mustard, salt and pepper.
3. Place the squash halves, cut side up, on the baking tray. Spread the glaze over each squash. Roast until tender, 40-45 minutes for a small butternut squash.
4. While the squash bakes, set a large pan over medium-high heat, add the oil and onion, season with salt and pepper, to taste. Cook, stirring occasionally, until the onion starts to softens, about 4 minutes. Add the garlic and thyme and cook for about a minute longer. Add in the kale and wine (or stock), and cook, stirring, until the greens are wilted and tender, about 5 minutes (if using spinach, this will take less than a minute). Add the farro, toss to combine with the vegetables, and cook until hot, about 2 minutes. Stir in the vinegar and Maille Dijon Originale Mustard. Season with salt and pepper to taste.
5. When the squash is soft and brown, remove from the oven. Let them sit for a 2 minutes. If there is still a lot of liquid in the squash bowls, you can spoon it out and mix it into the cooked farro.
6. Lower the oven temperature to 375 degrees Fahrenheit. Stuff the farro mixture into the bowls of the squash, heaping it, as needed – we were able to fit about 1⁄4 cup in ours. You can serve any extra filling on the side. Top with crumbled goat cheese and bake until the cheese browns a little. Serve hot or at room temperature.
Discover more plant-based recipes by Leah Itsines and Maille’s expert mustard sommeliers at maille.com.au. You can download the complete recipe e-book and also attend a virtual cooking class with Leah for seven of the recipes, where she will guide you through each one step-by-step.
Check out https://maille.com.au/ for more.
This story was originally published on The Carousel.
