For a richer flavor, consider using a mushroom broth instead of vegetable broth. If you can't find maitake mushrooms, shiitake or oyster mushrooms make excellent substitutes. Toasting the pecans enhances their nutty flavor and adds a delightful crunch. Watch them carefully to prevent burning! A sprinkle of Parmesan cheese on top before serving adds a savory note.
Roasted Acorn Squash with Farro Stuffing
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS30
Delve into a symphony of autumn flavors with this elegant dish. Roasted acorn squash, caramelized to perfection, cradles a savory farro stuffing, enriched with earthy maitake mushrooms and sweet cranberries. A vegetarian masterpiece that's both hearty and refined.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Fiber6 g
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Protein6 g
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Saturated Fat1 g
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Sodium475 mg
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Sugar15 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with foil. (5 minutes)
02
StepCut 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. (15 minutes)
03
StepBake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). (50 minutes)
04
StepMeanwhile, 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. (25 minutes)
05
StepHeat 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. (10 minutes)
06
StepAdd 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. (15 minutes)
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Edison Parker
Jun 27, 2025The Riesling wine really elevates the dish. Don't skip that step!
Clemens Ohara
Feb 20, 2025I made this for Thanksgiving, and it was a huge hit! Even the meat-eaters loved it.
Vernon Thompson
Feb 1, 2025I added a touch of maple syrup to the squash before roasting for extra sweetness. Delicious!
Joseph Torp
Jan 26, 2025This recipe is a game-changer! The farro stuffing is so flavorful, and the squash is perfectly roasted.