Farro-Stuffed Acorn Squash with Tahini Dressing

Farro-Stuffed Acorn Squash with Maple Tahini Dressing - delicious, healthy, and easy-to-make! #vegan #soyfree @VeganYackAttack

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!

Image collage of acorn squash and prepped, seeded acorn squash halves

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.

image collage of farro, cranberries, pistachios, and tahini sauce

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.

Casserole dish with four halves of stuffed squash

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.

A Farro-Stuffed Acorn Squash in a pewter bowl on a black wood table
A Farro-Stuffed Acorn Squash in a pewter bowl on a black wood table with tahini sauce drizzled over it

Two years: Avocado Mac with Pepita Bacon // Three years: Smoky Mac-Stuffed Sweet Potatoes // Four years: Sloppy Joes // Five Years: Subtly Sweet Green Juice

Farro-Stuffed Acorn Squash with Maple Tahini Dressing - delicious, healthy, and easy-to-make! #vegan #soyfree @VeganYackAttack

Farro-Stuffed Acorn Squash with Tahini Dressing

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Gear up for Fall with this recipe for Farro-Stuffed Acorn Squash! Easy-to-make, with amazing flavors, and healthy to-boot! Vegan, Soy-free


Stuffed Squash

  • 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

Tahini Dressing

  • 1/3 cup tahini
  • 3 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1/4 teaspoon onion powder
  • Salt & pepper, to taste


  1. Preheat oven to 375F and add 1/4" of water to a large casserole baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Uncover, add greens, pistachios, craisins, and ground sage; fold together until the greens have wilted some, then season with salt & pepper, to taste.
  7. 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.
  8. 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!
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

A Farro-Stuffed Acorn Squash in a pewter bowl on a black wood table

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!
A Farro-Stuffed Acorn Squash in a pewter bowl on a black wood table

11 Comments on “Farro-Stuffed Acorn Squash with Tahini Dressing

  1. Pingback: Farro-Stuffed Acorn Squash with Maple Tahini Dr...

  2. I finally got your cookbook yesterday and made the mistake of showing it to my friend this morning. So now she is the proud owner of your cookbook and I’m off to order another copy. Congrats !

    • I love that, Kris! Thank you so much for the support and I hope that you’re able to enjoy the book, super soon! 🙂

      • and no of course your cookbook is out stock on Amazon, so much for my good deed

        • I talked to my publisher and they said a shipment is headed to Amazon right now! They should be back in stock this week or next, but if you place the order now, they’ll ship it out as soon as they have them. <3

  3. I made this for dinner last night. First off, the presentation just looked beautiful with the half squash and mix of colors. I felt like I should’ve served this for a special occasion lol. Second, the taste was wonderful, seriously good. Will definitely make this again and also for Christmas. I couldn’t find farro at my grocery store so I had to use barley instead, otherwise kept recipe exactly as written. Thanks for an awesome recipe!

    • Barley is a great option for when you don’t have farro! And I’m so glad to hear that you loved it!! 🙂

  4. I just had these last night!

    I’ve never had acorn squash before, and I’ve never made a stuffed anything before, but holy moly these were insanely good! I ended up eating one whole acorn squash worth by myself because I just couldn’t stop!

    I made the filling the day before so last night all I had to do was roast the squash and load them up. I added some brown lentils to the filling for protein.

    I can’t wait to make this again! I’m going to have to get more acorn squash really soon.

  5. This is such a nice recipe. I made it exactly as written. It’s filling and tasty and just looks really special. The only thing I’d change next time would be to reduce the maple syrup in the dressing a touch to make it more savory. This would be such a nice thing to serve someone vegan at Thanksgiving.

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