Roasted Acorn Squash with Farro Stuffing

This roasted acorn squash with farro stuffing is meaty and rich but not overpowering. Maitake mushrooms, farro, and nuts make a meal you'll crave all fall.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 330 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with foil.

Step 2

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.

Step 3

Bake in preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Step 4

Rinse and drain farro; 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.

Step 5

Heat remaining 2 tablespoons oil in a large skillet over medium heat; add onion and mushrooms and cook until mushrooms have softened and onion is translucent, 8 to 10 minutes. Add wine; cook, stirring, until reduced by half, about 30 seconds.

Step 6

Add cranberries and thyme; cook, stirring, until cranberries have plumped, about 4 minutes more. Remove thyme. Stir in cooked farro, pecans, and parsley; season with remaining salt and pepper and balsamic vinegar. Spoon farro mixture into squash halves. Keep warm in oven until serving.