Roasted Acorn Squash with Farro and Mushroom Stuffing

Follow our step-by-step guide on how to make Roasted Acorn Squash with Farro and Mushroom Stuffing.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and prepare a large baking sheet by lining it with foil for easy cleanup.

2. Step 2

   Next, take your acorn squash and slice each one in half from the stem to the blossom end, then scoop out the seeds.

3. Step 3

   To add a little flavor, gently prick the skin with a paring knife and brush the cut sides with a tablespoon of olive oil.

4. Step 4

   Sprinkle a touch of salt and pepper over the squash, then place them cut-side down on your prepared baking sheet.

5. Step 5

   Pop the squash into the oven and let it bake for about 45 to 50 minutes, or until it’s tender and fragrant.

6. Step 6

   After 50 minutes, lower the oven temperature to 300°F (150°C) to keep everything warm and inviting.

7. Step 7

   While the squash is roasting, give your farro a quick rinse and drain.

8. Step 8

   In a saucepan, combine the farro with vegetable broth and a pinch of salt.

9. Step 9

   Bring this mixture to a boil over high heat, then reduce the heat to medium-low and cover it, allowing it to simmer for around 20 minutes until it’s tender.

10. Step 10

    If there’s any excess broth left, just drain it away.

11. Step 11

    Now, let’s bring some flavor to life! In a large skillet, heat the remaining two tablespoons of olive oil over medium heat.

12. Step 12

    Add in the chopped maitake mushrooms and onion, cooking them together until the mushrooms soften and the onion turns translucent, which should take about 8 to 10 minutes.

13. Step 13

    If you’re feeling adventurous, pour in some Riesling wine and stir it until it reduces by half, just for about 30 seconds.

14. Step 14

    Next, stir in the dried cranberries and thyme, letting them cook until the cranberries plump up, which should take around 4 minutes.

15. Step 15

    Once they’re ready, remove the thyme sprig and add the cooked farro, toasted pecans, and chopped parsley to the skillet.

16. Step 16

    Give everything a good mix, heating it through and seasoning with the remaining salt, pepper, and a splash of balsamic vinegar for that extra zing.

17. Step 17

    Finally, it’s time to assemble! Spoon the delicious farro mixture into the roasted acorn squash halves, and if you’d like, return them to the oven just to keep warm until you’re ready to serve.

18. Step 18

    Enjoy this delightful dish that’s not only a feast for the eyes but also a warm hug for your taste buds!.