Apple Herb Stuffed Acorn Squash

Acorn squash takes its name from its tidy nut-like shape, a fall favorite across American tables. Roasted until tender then filled with firm apples, sage, thyme, and a hearty farro or wild-rice blend, it turns a simple squash into a warm weekend centerpiece.

Serves 4 · 25 min prep · 55 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 58g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 3 tbsp olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 medium firm apples such as Honeycrisp or Granny Smith
• 8 oz cremini mushrooms
• 1 large shallot
• 2 celery stalks
• 3 garlic cloves
• 8 fresh sage leaves
• 2 tsp fresh thyme leaves
• 1.5 cups cooked farro or wild rice blend
• 1/2 cup chopped toasted walnuts
• 1/3 cup dried cranberries
• 1/3 cup vegetable broth
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 3 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan or nutritional yeast

Instructions

1. 1Preheat oven to 400°F. Halve each acorn squash lengthwise and scoop out seeds and membranes with a spoon until the cavities are clean.
2. 2Brush cut sides and cavities with part of the olive oil, then season generously with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
3. 3Roast squash 30 to 35 minutes until the flesh yields easily to a fork but the shells still hold their shape for stuffing. Flip cut-side up and keep warm.
4. 4While squash roasts, dice the apples (leave skin on for color), finely chop mushrooms, mince the shallot and celery, and mince the garlic.
5. 5Heat remaining olive oil in a large skillet over medium heat. Add shallot and celery and cook 3 to 4 minutes until softened and fragrant.
6. 6Add mushrooms and salt; sauté 6 to 8 minutes until they release liquid and turn golden brown. Stir in garlic, chopped sage, and thyme and cook 1 minute more until aromatic.
7. 7Fold in diced apples and cook 2 to 3 minutes just until they begin to soften but still hold a slight bite. Remove skillet from heat.
8. 8Stir in cooked farro, toasted walnuts, dried cranberries, vegetable broth, Dijon, maple syrup, parsley, and most of the Parmesan. Taste and adjust seasoning so the stuffing is bright and savory.
9. 9Mound the apple-herb stuffing generously into each squash cavity, packing lightly so it stays put. Sprinkle remaining cheese over the tops.
10. 10Return stuffed squash to the oven for 12 to 15 minutes until heated through and the tops are lightly golden. Rest 5 minutes before serving so flavors settle.
11. 11Plate each half on a dinner plate or arrange all four on a large board for sharing. Guests can scoop flesh and stuffing together in every bite.