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Roasted Acorn Squash with Farro Stuffing
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Savory farro and maitake mushroom stuffed acorn squash, a hearty meal perfect for fall cravings.
Ingredients:
  • 3 acorn squash
  • 3 tablespoons olive oil, divided
  • 0.75 teaspoon salt, divided
  • 0.75 cup pearled farro
  • 2.25 cups vegetable broth
  • 1 (4 ounce) package maitake mushrooms, roughly chopped
  • 1 cup chopped onion
  • 2 tablespoons Riesling wine
  • 0.5 cup dried cranberries
  • 1 sprig fresh thyme
  • 0.25 cup chopped pecans, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon balsamic vinegar
Instructions:
  • Preheat your oven to 350°F (175°C) and line an extra-large baking sheet with foil to prepare for baking.
  • Halve each squash by slicing through both ends. Scoop out and discard the seeds. Score the skin lightly with a paring knife. Brush the cut sides with 1 tablespoon of oil and season with 1/4 teaspoon each of salt and pepper. Place the squash halves cut-side down on the baking sheet.
  • Bake in the preheated oven until tender, for about 45 to 50 minutes, then reduce oven temperature to 300 degrees F (150 degrees C).
  • Rinse the farro thoroughly, then place it in a saucepan. Mix in the broth and 1/4 teaspoon salt. Bring it to a boil over high heat, then lower the heat to medium-low and simmer with the lid on until tender, approximately 20 minutes. Discard any extra broth.
  • In a large skillet over medium heat, warm the remaining 2 tablespoons of oil. Add mushrooms and onion, and cook until mushrooms are soft and onion is translucent, about 8 to 10 minutes. Pour in the wine and stir until reduced by half, approximately 30 seconds.
  • Stir in cranberries and thyme, stirring until cranberries plump, about 4 minutes. Remove thyme, then mix in cooked farro, pecans, and parsley. Heat everything through, season with remaining salt, pepper, and balsamic vinegar. Spoon into squash halves and keep warm in the oven until ready to serve.

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