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Farro-Stuffed Roasted Acorn Squash

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner
Farro-Stuffed Roasted Acorn Squash
Ingredients
  • 3 acorn squash
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 3/4 cup pearled farro
  • 2 1/4 cups vegetable broth
  • 1 (4 ounce) package maitake mushrooms, roughly chopped
  • 1 cup chopped onion
  • 2 tablespoons Riesling wine
  • 1/2 cup dried cranberries
  • 1 sprig fresh thyme
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon balsamic vinegar
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Cover a large baking sheet with aluminum foil for easy cleanup.
2
Cut each squash in half lengthwise, using a sharp knife to slice through the stem and blossom ends. Remove the seeds and scoop out some of the pulp with a spoon.
3
Start by pricking the skin of each squash half with a paring knife, creating small holes for steam to escape. Then brush 1 tablespoon of oil onto the cut sides and sprinkle with a pinch of salt and pepper.
4
Arrange the squash halves, cut-sides down, on the prepared baking sheet in a single layer.
5
Bake the squash in the preheated oven for 45 to 50 minutes, or until it's tender and easily pierced with a fork.
6
While the squash is baking, prepare the farro. Rinse and drain it, then transfer it to a saucepan.
7
Add 1/4 teaspoon of salt and 1 cup of broth to the saucepan, stirring until the farro is well coated. Bring the mixture to a boil over high heat.
8
Reduce the heat to medium-low and simmer, covered, until the farro is tender, about 20 minutes. Drain any excess broth and set it aside.
9
In a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add sliced mushrooms and onions to the pan, cooking until they're softened and translucent.
10
Add a splash of wine to the skillet and cook, stirring constantly, until it's reduced by half, about 30 seconds.
11
Add a handful of cranberries and some fresh thyme to the skillet, cooking until they've plumped up and released their juices.
12
Remove the thyme from the skillet and stir in the cooked farro, chopped pecans, and some fresh parsley. Heat everything together until it's warm and combined.
13
Season the farro mixture with a pinch of salt, pepper, and balsamic vinegar. Then spoon it into the squash halves.
14
Return the stuffed squash to the oven and keep them warm until serving.