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How to Make Roasted Acorn Squash with Farro Stuffing - A Step-by-Step Guide

Roasted acorn squash with farro stuffing is a delicious and hearty dish that is perfect for a cozy fall or winter meal. The combination of tender roasted squash and nutty farro, combined with the flavors of sage, thyme, and nutmeg, makes for a truly satisfying and comforting dish.

This recipe is not only delicious, but it is also visually stunning, making it a great option for a festive holiday meal or special occasion. The vibrant orange of the acorn squash and the warm, earthy tones...

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Ingredients

  • 3 acorn squash
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground black pepper
  • ¾ cup pearled farro
  • 2 ¼ cups vegetable broth
  • 1 (4 ounce) package maitake mushrooms, roughly chopped
  • 1 cup chopped onion
  • 2 tablespoons Riesling wine (Optional)
  • ½ cup dried cranberries
  • 1 sprig fresh thyme
  • ¼ cup chopped pecans, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon balsamic vinegar

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6

  • Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with foil.
  • Cut each squash in half, slicing through stem and blossom ends. Remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides and sprinkle with 1/4 teaspoon each salt and pepper. Arrange, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Meanwhile, rinse and drain farro, then transfer to a saucepan. Stir in broth and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until tender, about 20 minutes. Drain any excess broth.
  • Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add mushrooms and onion; cook until mushrooms have softened and onion is translucent, 8 to 10 minutes. Add wine; cook, stirring, until reduced by half, about 30 seconds.
  • Add cranberries and thyme; cook, stirring, until cranberries have plumped, about 4 minutes more. Remove thyme. Stir in cooked farro, pecans, and parsley. Heat through. Season with remaining salt and pepper and balsamic vinegar. Spoon farro mixture into squash halves. Return to oven to keep warm until serving.

    • Nutrition

    330 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Sodium: 475mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 6g
    • Total Sugars: 15g
    • Protein: 6g
    • Vitamin C: 32mg
    • Calcium: 109mg
    • Iron: 3mg
    • Potassium: 1105mg

    Categories

    Roasted recipes
    Acorn squash recipes
    Farro recipes
    Stuffing recipes
    Main recipes