Maitake mushrooms make the squash stuffing extra special. They're meaty, crisp, and rich, but not overpowering.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 squash halves
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

  • 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.

  • 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 the squash halves. Return to oven to keep warm until serving.

Cook's Notes:

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

Use any mushrooms you prefer.

Balsamic glaze can be substituted for the balsamic vinegar.

Nutrition Facts

330 calories; protein 6.3g; carbohydrates 57.4g; fat 11.2g; sodium 474.9mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
10/28/2019
Delicious! Love farro and like to use it in different ways so this recipe is a keeper. So appropriate for fall. Read More
(1)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/23/2019
I loved this. I added oregano to give the thyme more depth and also added a healthy sprinkle of cayenne pepper to give it some zing. I also doubled the Farro mixture because it was great later served as a side w Rosemary-grilled chicken. Read More
(1)
Rating: 5 stars
10/28/2019
Delicious! Love farro and like to use it in different ways so this recipe is a keeper. So appropriate for fall. Read More
(1)
Rating: 5 stars
10/15/2020
Elegant and excellent. Easy to make and easy to impress. Read More
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Rating: 5 stars
11/17/2019
Loved this dish! My daughter is vegetarian so I'm always looking at vegetarian or vegan dishes to make when she comes home for a few days. This is a winner! Read More
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