Farro Stuffed Acorn Squash

Cozy up with this Farro Stuffed Acorn Squash, a dish that captures the essence of Thanksgiving in every bite. Fresh sage and thyme bring an earthy warmth, while cranberries and roasted squash add a touch of natural sweetness. The filling is customizable and the toppings are endless. I drizzled mine with tahini and a bit more maple syrup for extra flavor. Dive into these fall flavors and enjoy!

Farro stuffed squash 

Ingredients

• 2 acorn squash

• 2 T butter

• 2 T olive oil

• 4 t brown sugar, or maple syrup

• 1 t of salt

• ½  cup farro

• 1 cups of water

• ¼ cup minced onion

• 1 T butter

• 3-4 fresh sage leaves

• 1 t salt

• ¼ cup pecans

• ½ cup cranberries

• 1 can chickpeas

• ½ T olive oil

• 1 t fresh thyme

• 1 t garlic

• ½ t oregano

• ½ t paprika

• ½ t s & p

Directions

1. Clean acorn squash thoroughly, then halve and deseed it. Brush squash and baking sheet with olive oil. Roast cut side down for 30 minutes at 400°F. Then, flip squash over and add butter and sweetener of choice to each squash. Continue baking for another 15-20 minutes or until squash is soft. Sprinkle with salt and let cool.

2. While squash is roasting, sauté onion, butter, and a few sage leaves in a medium pot over medium heat until onion is translucent, about 3-5 minutes. Add farro and stir to combine, toast until fragrant. Remove sage leaves and season with salt. Add water and bring to a boil. Simmer and cook until soft and the farro has absorbed the liquid, about 18-20 minutes. 

3. While farro is cooking, drain and rinse chickpeas. Toss with olive oil and seasonings, then roast at 400°F for 20-25 minutes or until crispy. 

4. Into the pot with the cooked farro, add roasted chickpeas, pecans, and cranberries.

5. Taste and adjust seasonings. 

6. Fill acorn squash with the farro chickpea mixture and garnish with fresh thyme.

Cross section of an acorn squash

Farro and roasted chickpea salad

Farro stuffed acorn squash