One of the plus-sides to planting acorn squash seeds a season early is that you end up with quite a few squashes just as summer is coming to a close! Originally, I planted them just to see if they would work, as they were seeds that I saved from an organic, store-bought squash 3 or 4 years ago; it’s crazy they ended being successful. Obviously, this bounty calls for a Stuffed Acorn Squash recipe and other ideas, to come!
When I was working on my cookbook last year, farro became a favorite grain of mine. Hearty, chewy, slightly nutty, and easy to prepare; ever since I used it in my Autumn Salad, I’ve been adding it to dishes on the regular. While I was brainstorming stuffed acorn squash recipe ideas, I thought this tasty grain would make for a great fall-appropriate stuffing.
Amongst the farro, you’ll also find crunchy, roasted pistachios, tart craisins, mixed arugula greens, and a little seasoning. So many textures and flavors that pair nicely with the subtle flavor of acorn squash! But, what really sets it off, is the slightly sweet tahini drizzle.
This whole dish is packed with nutrients and whole foods, yet remains very easy-to-make and definitely delicious. Most of all, you can get away with serving this dish to family and friends in the next few months; for holidays, gatherings and such.
Farro-Stuffed Acorn Squash with Tahini Dressing
- 2 pounds small-medium acorn squashes roughly 1 1/2 each
- Cooking oil spray I use avocado oil
- 1/2 cup diced white onion
- 1 cup + 2 tablespoons water
- 1/2 cup uncooked farro
- 2 cups loosely packed greens mix (I used a blend of arugula spinach and chicory)
- 1/3 cup shelled roasted pistachios
- 1/3 cup craisins
- Pinch of ground sage
- Salt & pepper to taste
- 1/3 cup tahini
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1/4 teaspoon onion powder
- Salt & pepper to taste
Preheat oven to 375F and add 1/4" of water to a large casserole baking dish.
Cut acorn squashes in 1/2 from stem to end, then scoop out the seeds. Pierce a few holes in the rind with a fork.
Next, place the squash halves cutside-up in the baking dish, spray with a light coating of cooking oil and generously salt and pepper them. Bake for 30-35 minutes or until they are fork-tender.
While the squash is cooking, warm a saute pan over medium heat and spray with cooking oil. Once the pan is hot, add onions and saute for 3-5 minutes or until they become mostly translucent.
Add water, farro grains and a pinch of salt to the pan, lower heat to medium-low and cover for 20-25 minutes, or until the grains are cooked and tender, and all liquid is soaked up.
Uncover, add greens, pistachios, craisins, and ground sage; fold together until the greens have wilted some, then season with salt & pepper, to taste.
Once the squash comes out of the oven, divide farro-filling between the four halves; then place in the oven for an additional 5 minutes.
In a small mixing bowl, whisk together all tahini dressing ingredients and set aside. When finished baking, cool stuffed-squash for 5 minutes before serving with tahini dressing on the side. Lastly, enjoy!
Ways to switch this recipe up:
- Need this dish to be gluten-free? Try quinoa instead!
- If you’re looking for a heartier dish, try adding ground tempeh or vegan sausage (like this recipe).
- Lastly, you can change the craisins for regular raisins or the pistachios for pecans, or maybe even pumpkin seeds!