This roasted acorn squash with farro stuffing recipe is meaty and rich but not overpowering. Maitake mushrooms, farro, and nuts make a memorable meal.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
330 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with aluminum foil.
Step 3
Cut each squash in half, slicing through stems and blossom ends; remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides; sprinkle with ¼ teaspoon each salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
Step 4
Rinse and drain farro; transfer to a saucepan. Stir in broth and ¼ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; 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; cook until onion is translucent and mushrooms softened, 8 to 10 minutes. Add wine; cook and stir until reduced by half, about 30 seconds.
Step 6
Add cranberries and thyme; cook and stir until cranberries plumped, about 4 minute. Remove and discard thyme sprig. Stir in cooked farro, pecans, and parsley; season with balsamic vinegar and remaining ¼ teaspoon each salt and black pepper. Spoon farro mixture into squash halves. Keep warm in oven until ready to serve.
