Easy 160 min

Roasted Acorn Squash with Farro Stuffing

asian european filipino french greek mediterranean middle eastern region side soup main sweet sour bitter savory umami hard medium

Prep

34 min

Cook

126 min

Total

160 min

Ingredients (14)

3 acorn squash g

3 tablespoons olive oil, divided g

¾ teaspoon salt, divided g

½ teaspoon ground black pepper, divided g

¾ cup pearled farro g

2 ¼ cups vegetable broth g

1 cup chopped onion g

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

2 tablespoons Riesling wine (Optional) g

½ cup dried cranberries g

1 sprig fresh thyme g

¼ cup chopped pecans, toasted g

2 tablespoons chopped fresh parsley g

1 teaspoon balsamic vinegar g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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

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.

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.

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.