I can’t help but get excited when I see the beautiful Autumn colors at the market. Usually the seasonal squash is on display, even before you walk in the doors. And if you’re like me, you can’t resist buying a variety. Even if it’s just for a decorative Fall touch on your kitchen counter! But, have no fear if you don’t know how to cook squash. I’m coming to the rescue with this easy recipe! My simplest suggestion is to peel, slice and roast squash – check out my Roasted Squash Recipe (coming soon). If you’re ready to take it to the next level, then try making Roasted & Stuffed Acorn Squash with Farro and Italian Herbs.
Is it easy to roast acorn squash?
Prep and roast the squash according to the pictures & recipe below. As you can see, it’s super easy! Then stuff the squash with almost any combination of ingredients and it will taste amazing. The majority of time, I simply use whatever fresh vegetables I have on hand or I look in my pantry and come up with some concoction to stuff in the squash. There is no limit to the creativity when making roasted & stuffed squash!
I highly recommend having a sharp knife to cut the squash open. But, if you are struggling too much, roast the squash for about 15 minutes and then slice them in half. Scoop out the seeds, season and roast for 30 – 45 minutes. While they are roasting, prepare you stuffing. When you can easily pierce the squash with a fork, it is ready to be stuffed. Just heat it up a few more minutes before serving and ta-dah, you have a delicious roasted & stuffed acorn squash!
Can I eat acorn squash seeds?
Please do not throw the seeds away – they are totally edible! They make a super delicious & healthy snack. Just rinse the seeds off, season & bake. Click on this recipe for tips & spice variations.Print
A Roasted & Stuffed Acorn Squash Recipe made with Farro, Sun-dried Tomatoes and Spinach. Easy to make and so delicious!
2 acorn squash
2 tablespoons olive oil
salt & pepper
4 fresh thyme leaves
4 garlic cloves
1 cup farro grain
2 tablespoons olive oil
½ large onion, chopped
5 baby bella mushrooms (or cremini), sliced and diced small
2 garlic cloves, minced
10 sun-dried tomatoes
2 cups fresh spinach leaves (or chopped swiss chard)
1 tablespoon Italian seasoning
½ – ¾ cup vegetable broth
- Carefully cut squash in half, from the stem down. Scoop & scrape out seeds with a spoon. Place on a parchment lined baking sheet. Drizzle with olive oil and season with salt & pepper. Place a thyme leaf and garlic clove in each. Flip over, shifting the thyme and garlic under each halved squash. Roast squash at 375° for 45-50 minutes.
- In a small pot, cook 1 cup farro in 4 cups salted water for 25 minutes. Strain & set aside when done.
- Soak sun-dried tomatoes in 2 cups hot water for 15 minutes. Strain sun-dried tomatoes. Slice thin and chop into small size pieces.
- Heat 2 tablespoons oil in pan. Sauté onion for 5 minutes, add mushrooms and garlic. Cook until lightly browned.
- Add sun-dried tomatoes, spinach leaves and Italian seasoning. Pour in vegetable broth, enough to make moist but not soupy. Heat thru, add fresh basil. Season with salt and pepper to taste.
- Add mixture to cooked farro.
- Fill in each roasted squash with farro stuffing. Place in oven to heat an additional 10-15 minutes before serving.
- Serve on individual plates and top with fresh basil & parmesan cheese (or alternative).
- Eat with a spoon, digging into squash with each scoop. Yum!
*Tip – Heat squash in oven for 15 minutes to make cutting in half easier. Use a dish towel to hold the squash in place.
Keywords: roasted stuffed acorn squash, roasted squash, roasted acorn squash