Herb-Roasted Squash Stuffed with Mushrooms

Stuffed vegetables have long anchored Mediterranean tables, turning simple produce into a satisfying centerpiece. Herb-roasted acorn squash holds a savory mix of mushrooms, farro, and pine nuts lifted with sage, thyme, and lemon.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 48g carbs
• 21g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 12 oz mixed mushrooms (cremini and shiitake)
• 1 large shallot
• 3 garlic cloves
• 8 fresh sage leaves
• 1 tbsp chopped fresh thyme
• 4 tbsp olive oil
• 1 1/2 cups cooked farro
• 1/4 cup toasted pine nuts
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup crumbled feta

Instructions

1. 1Preheat the oven to 400°F and line a rimmed sheet pan with parchment paper.
2. 2Halve the acorn squash lengthwise and scoop out the seeds and strings; brush the cut sides generously with olive oil and season with salt and pepper.
3. 3Place the squash halves cut-side down on the sheet pan and roast 25 minutes until the flesh is just tender when pierced with a fork and the edges start to caramelize.
4. 4Meanwhile, finely chop the mushrooms, mince the shallot and garlic, and roughly tear the sage leaves.
5. 5Heat the remaining olive oil in a large skillet over medium-high heat; add the mushrooms and cook 6 to 7 minutes without stirring much so they develop deep golden edges.
6. 6Stir in the shallot, garlic, sage, and thyme; sauté 2 more minutes until fragrant and the shallot softens, then season with salt and pepper.
7. 7Remove the skillet from heat and fold in the cooked farro, toasted pine nuts, lemon zest, and lemon juice until everything is evenly mixed and warm.
8. 8Flip the roasted squash halves cut-side up on the sheet pan; mound the mushroom-farro filling into each cavity, packing it lightly.
9. 9Return the pan to the oven and roast another 10 to 12 minutes until the filling is hot and the squash edges are deeply browned.
10. 10Remove from the oven, crumble feta over each stuffed half, and let rest 3 minutes before serving so the cheese softens into the hot filling.