Stuffed Acorn Squash with Farro

Farro, an ancient grain long associated with Mediterranean tables, brings hearty chew to roasted acorn squash. Sweet Honeycrisp apple, crumbled feta, and toasted walnuts fill each half with bright autumn contrast.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 465 cal
• 14g protein
• 58g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 1 cup pearled farro
• 1 large Honeycrisp apple
• 3 cups baby spinach
• 3/4 cup crumbled feta
• 1/2 cup toasted walnuts
• 1/3 cup dried cranberries
• 4 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise and scoop out the seeds. Score the flesh lightly in a crosshatch pattern.
2. 2Brush the cut sides generously with olive oil, season with salt, pepper, and cinnamon, then place cut-side down on a parchment-lined sheet pan. Roast 30 to 35 minutes until the flesh is fork-tender and the edges are caramelized.
3. 3Meanwhile, rinse the farro and cook it in salted boiling water according to package timing until pleasantly chewy, about 25 minutes; drain well.
4. 4While farro cooks, dice the apple into small cubes and mince the garlic. Warm a splash of olive oil in a skillet over medium heat and sauté the garlic 30 seconds until fragrant.
5. 5Add the diced apple and cook 2 minutes just to soften slightly. Fold in the spinach until wilted, then remove from heat.
6. 6In a large bowl combine the warm farro, apple-spinach mixture, crumbled feta, chopped toasted walnuts, cranberries, thyme, parsley, lemon zest, and lemon juice. Drizzle with remaining olive oil and toss gently; taste and adjust salt.
7. 7Flip the roasted squash halves cut-side up. Mound the farro stuffing generously into each cavity, packing it lightly so it stays put.
8. 8Return the stuffed squash to the oven for 8 to 10 minutes just to warm the filling and melt the feta slightly. Finish with extra parsley, a final drizzle of olive oil, and flaky salt before serving.