Pear & Mushroom Stuffed Squash

Stuffed squash has long been an American autumn favorite, turning sturdy acorn halves into edible bowls. Here sweet pears meet earthy cremini mushrooms, grains, walnuts, and feta for a cozy, savory-sweet dinner.

Serves 4 · 20 min prep · 50 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 55g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium acorn squash
• 8 oz cremini mushrooms
• 2 ripe but firm pears
• 1½ cups cooked farro or quinoa
• 1 large shallot
• 2 garlic cloves
• 2 tsp fresh thyme
• 3 Tbsp chopped fresh parsley
• ⅓ cup chopped walnuts
• ½ cup crumbled feta cheese
• 3 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
2. 2Place squash cut-side down on a parchment-lined sheet pan and roast until the flesh is fork-tender and the edges start to caramelize, about 30–35 minutes.
3. 3While the squash roasts, finely chop the mushrooms, dice the pears, and mince the shallot and garlic.
4. 4Heat the remaining olive oil in a large skillet over medium heat. Sauté the shallot until translucent, about 3 minutes, then add mushrooms and cook until browned and their liquid evaporates, 6–8 minutes.
5. 5Stir in garlic, thyme, and red pepper flakes; cook until fragrant. Add the diced pears and cook just until they soften slightly but still hold shape, about 3 minutes.
6. 6Fold in the cooked farro, chopped walnuts, balsamic vinegar, most of the parsley, salt, and black pepper. Warm through for 2 minutes so flavors marry.
7. 7Remove squash from the oven, flip cut-side up, and fluff the flesh lightly with a fork without tearing the skin.
8. 8Mound the pear-mushroom filling into each squash cavity, packing gently. Sprinkle feta over the tops.
9. 9Return to the oven for 8–10 minutes until the cheese softens and the filling is hot.
10. 10Finish with remaining parsley and serve each half as a complete produce-forward dinner plate.