Roasted Acorn Squash with Farro Stuffing: A Hearty and Healthy Autumn Delight

Autumn’s bounty offers a plethora of delicious ingredients, and few are as versatile and visually appealing as the acorn squash. Its subtly sweet flavor pairs beautifully with a variety of fillings, and this recipe for Roasted Acorn Squash with Farro Stuffing is a testament to its potential. This dish is not only packed with nutrients and fiber but also makes for a stunning presentation, perfect for a cozy weeknight meal or an impressive holiday side dish.

## Why This Recipe Works

* **Nutrient-Rich:** Acorn squash is loaded with vitamins, minerals, and antioxidants. Farro provides a good source of protein and fiber, contributing to a feeling of fullness and sustained energy.
* **Flavorful and Textural Contrast:** The sweetness of the roasted squash complements the nutty farro and savory stuffing ingredients, creating a delightful balance of flavors. The soft squash contrasts with the slightly chewy farro and the crispiness of toasted nuts, offering a satisfying textural experience.
* **Versatile:** This recipe is easily adaptable to your preferences and dietary needs. You can customize the stuffing with your favorite vegetables, herbs, and protein sources.
* **Visually Appealing:** The presentation of the stuffed acorn squash is beautiful and inviting, making it a show-stopping dish for any occasion.
* **Perfect for Meal Prep:** You can prepare the farro stuffing ahead of time and simply assemble and roast the squash when you’re ready to eat.

## Ingredients

### For the Acorn Squash:

* 2 medium acorn squash, halved lengthwise and seeds removed
* 2 tablespoons olive oil
* Salt and freshly ground black pepper to taste

### For the Farro Stuffing:

* 1 cup farro, rinsed
* 3 cups vegetable broth or water
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 cup chopped vegetables (such as carrots, celery, mushrooms, or bell peppers)
* 1/2 cup dried cranberries or cherries
* 1/2 cup chopped pecans or walnuts, toasted
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh sage or thyme
* 1/4 cup grated Parmesan cheese (optional, can be omitted for vegan option)
* Salt and freshly ground black pepper to taste

## Equipment

* Baking sheet
* Large saucepan or pot
* Large skillet
* Mixing bowl

## Instructions

### Step 1: Prepare the Acorn Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy fibers from the center. Discard the seeds or save them for roasting later.
3. Brush the cut surfaces of the squash with olive oil. Season with salt and pepper.
4. Place the squash halves cut-side up on the prepared baking sheet.
5. Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork. The roasting time will depend on the size of your squash.

### Step 2: Cook the Farro

1. While the squash is roasting, cook the farro. In a large saucepan or pot, combine the rinsed farro with the vegetable broth or water.
2. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender but still slightly chewy and the liquid is absorbed. The cooking time may vary depending on the type of farro you use, so check the package instructions.
3. Once the farro is cooked, fluff it with a fork and set it aside.

### Step 3: Prepare the Stuffing

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the chopped vegetables (carrots, celery, mushrooms, bell peppers, etc.) to the skillet. Cook until they are tender-crisp, about 5-7 minutes.
4. Stir in the cooked farro, dried cranberries or cherries, toasted pecans or walnuts, chopped parsley, and sage or thyme. Season with salt and pepper to taste.
5. If using, stir in the grated Parmesan cheese.
6. Cook for a few minutes more, stirring occasionally, until all the ingredients are well combined and heated through.

### Step 4: Stuff and Bake (if necessary)

1. Once the acorn squash is roasted and tender, remove it from the oven.
2. Spoon the farro stuffing generously into the cavities of the roasted acorn squash halves.
3. If you want the stuffing to be extra warm and slightly browned, return the stuffed squash to the oven and bake for another 10-15 minutes.

### Step 5: Serve

1. Remove the stuffed acorn squash from the oven and let it cool slightly before serving.
2. Garnish with extra chopped parsley or a sprinkle of toasted nuts, if desired.
3. Serve warm and enjoy!

## Tips and Variations

* **Type of Farro:** You can use pearled farro, semi-pearled farro, or whole farro. Pearled farro cooks the fastest, while whole farro takes the longest. Adjust the cooking time accordingly.
* **Vegetables:** Feel free to experiment with different vegetables in the stuffing. Butternut squash, sweet potatoes, Brussels sprouts, or spinach would all be delicious additions.
* **Protein:** Add cooked sausage, ground turkey, or chickpeas to the stuffing for a heartier meal. If using sausage or ground turkey, brown it in the skillet before adding the vegetables.
* **Cheese:** If you’re not a fan of Parmesan cheese, try using crumbled goat cheese or feta cheese instead.
* **Sweetness:** Adjust the amount of dried cranberries or cherries to your liking. You can also add a drizzle of maple syrup or honey to the stuffing for extra sweetness.
* **Spice:** Add a pinch of red pepper flakes to the stuffing for a touch of heat.
* **Make-Ahead:** You can prepare the farro stuffing up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to assemble the dish, simply reheat the stuffing in a skillet or in the microwave.
* **Vegan Option:** Omit the Parmesan cheese and ensure that you are using vegetable broth to make this a completely vegan dish.
* **Roasting Seeds:** Don’t throw away the acorn squash seeds! Clean them, toss them with olive oil and spices (such as salt, pepper, garlic powder, and paprika), and roast them in the oven at 350°F (175°C) for 10-15 minutes, or until they are golden brown and crispy. They make a delicious and healthy snack.

## Serving Suggestions

* Serve the Roasted Acorn Squash with Farro Stuffing as a main course for a vegetarian meal.
* Serve it as a side dish alongside roasted chicken, turkey, or pork.
* It’s also a great addition to a holiday table, such as Thanksgiving or Christmas.
* Serve with a simple green salad or roasted vegetables for a complete and balanced meal.

## Nutritional Information (Approximate)

(Per serving, based on 4 servings)

* Calories: 450-550
* Protein: 15-20g
* Fat: 20-25g
* Carbohydrates: 60-70g
* Fiber: 10-15g

*Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.*

## Storage Instructions

* **Refrigerate:** Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the stuffed squash in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the squash may become slightly softer.

## Conclusion

This Roasted Acorn Squash with Farro Stuffing is a delicious, healthy, and visually appealing dish that is perfect for autumn. It’s easy to make, versatile, and sure to impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to enjoy this delightful seasonal treat!

Enjoy this hearty and flavorful recipe that celebrates the best of autumn’s harvest! Feel free to experiment with the ingredients and make it your own. Happy cooking!