This acorn squash with farro inside is rich, crisp, and meaty without being overbearing. The squash stuffing is enhanced by maitake mushrooms.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 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
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 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 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.
Reviews
Elegant and excellent. Easy to make and easy to impress.
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!
Delicious! Love farro and like to use it in different ways so this recipe is a keeper. So appropriate for fall.
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.