4 Tablespoons melted Danish Creamery European Style Rosemary Salt Butter, divided
freshly ground black pepper
½ cup diced red onion
6 ounces dried apricots, diced
¼ cup white balsamic vinegar
1½ cups cooked farro
½ cup toasted pecans, chopped
1 Tablespoon minced fresh sage
¼ cup grated parmesan
Preheat oven to 400°F. Line a baking sheet with foil.
Trim ends off both squash so the halves will lay flat, then halve crosswise and use a spoon to scoop out seeds.
Brush the insides all over with 2 tablespoons melted rosemary butter, season with salt and pepper, and arrange cut side down on the prepared baking sheet. Roast until tender, 35-45 minutes. Increase oven to 450°F.
Heat remaining 2 tablespoons rosemary butter in a large skillet over medium heat. Add onions and cook until softened, 8-10 minutes. Add apricots and vinegar. Simmer until apricots are soft, 3-5 minutes. Remove from heat and stir in cooked farro, pecans, sage and parmesan. Season with salt and pepper.
Flip over roasted squash halves and fill with ½ cup farro mixture. Bake for 5 minutes, until heated through. Serve warm.