Late Tomato & Apple Stuffed Squash

Stuffed squash has long brightened American harvest tables, turning sturdy winter squash into a complete meal. Roasted acorn halves cradle late-season tomatoes, crisp Honeycrisp apple, farro, and sharp cheddar for a sweet-savory autumn dinner.

Serves 4 · 20 min prep · 50 min cook

Estimate for one serving

• 410 cal
• 13g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 2 cups diced firm late-season tomatoes
• 1 large diced Honeycrisp apple
• 1 small diced yellow onion
• 3 minced garlic cloves
• 1 1/2 cups cooked farro
• 1 tbsp chopped fresh sage
• 1 tsp fresh thyme
• 3/4 cup shredded sharp white cheddar
• 1/3 cup panko breadcrumbs
• 1 tbsp melted butter
• 2 tbsp snipped fresh chives

Instructions

1. 1Heat the oven to 400°F. Halve the acorn squash from stem to tip and scoop out the seeds and stringy pulp.
2. 2Brush the cut sides and cavities with olive oil and season well with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
3. 3Roast for 25 to 30 minutes until the flesh yields easily to a knife but still holds its shape. Flip the halves cut-side up and keep the oven on.
4. 4Meanwhile, warm the remaining olive oil in a large skillet over medium heat. Add the onion and cook 5 to 6 minutes until translucent and sweet.
5. 5Stir in the garlic, diced apple, and tomatoes. Cook 6 to 8 minutes, stirring often, until the tomatoes collapse slightly and the apple softens but still has a little bite.
6. 6Fold in the cooked farro, sage, thyme, and half the cheddar. Taste and adjust salt and pepper so the filling is boldly seasoned.
7. 7Mound the tomato-apple farro mixture into each squash cavity, packing it gently so it mounds above the rim.
8. 8Toss the panko with melted butter and the remaining cheddar, then sprinkle the mixture over each stuffed half.
9. 9Bake another 12 to 15 minutes until the tops are golden and the cheese is melted and bubbling at the edges.
10. 10Rest 5 minutes, finish with snipped chives, and serve one half per person as a complete dinner plate.