Roasted Acorn Squash with Farro Stuffing


This farro-stuffed acorn squash is meaty, crisp, and rich but not overpowering. Maitake mushrooms make the squash stuffing extra special.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins


  • 3 acorn squash

  • 3 tablespoons olive oil, divided

  • ¾ teaspoon salt, divided

  • ½ teaspoon ground black pepper

  • ¾ cup pearled farro

  • 2 ¼ cups vegetable broth

  • 1 (4 ounce) package maitake mushrooms, roughly chopped

  • 1 cup chopped onion

  • 2 tablespoons Riesling wine (Optional)

  • ½ cup dried cranberries

  • 1 sprig fresh thyme

  • ¼ cup chopped pecans, toasted

  • 2 tablespoons chopped fresh parsley

  • 1 teaspoon balsamic vinegar


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

  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.

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

  4. Meanwhile, 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.

  5. Heat 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.

  6. Add 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.


You can use dry white wine instead of Riesling, if you like.

Use any mushrooms you prefer.

Balsamic glaze can be substituted for balsamic vinegar.

Nutrition Facts (per serving)

330 Calories
11g Fat
57g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 330
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 7%
Sodium 475mg 21%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 21%
Total Sugars 15g
Protein 6g
Vitamin C 32mg 159%
Calcium 109mg 8%
Iron 3mg 18%
Potassium 1105mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love