This vegetarian stuffed acorn squash is ideal for a hearty plant-based meal or facet dish. It’s heat and comfy for fall or winter evenings and is particularly scrumptious on Thanksgiving or over the vacations!
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I’m obsessive about this dish for vegetarians or these making an attempt to eat extra plant-based.
It’s wealthy, hearty, satisfying, filling, and is filled with entire grains, protein-powered legumes, leafy greens, candy dried cranberries, crunchy pecans, and umami-laden cheese!
I used to solely promote this as a Thanksgiving facet dish as a result of it’s the most effective vegetarian major or facet dish for Thanksgiving and its flavors of thyme, rosemary, and cranberries scream Thanksgiving to me!
And when you’re right here for a Thanksgiving recipe to your vegetarian company or self, hooray! You’ll adore it.
However I noticed I used to be promoting this recipe brief. It’s not simply a Thanksgiving recipe!
It’s a scrumptious vegetarian recipe for any evening of the yr, however is particularly cozy in the course of the fall and winter months.
Vegetarians deserve filling, satisfying, and scrumptious meals too. This recipe hits the mark for all the above.
If you happen to love acorn squash and comfy flavors, this recipe is for you!
Elements You’ll Want
Notes on Elements
acorn squash: you possibly can minimize these in half lengthwise or horizontally, however I just like the presentation lengthwise higher.
farro: a nutty entire grain, excessive in fiber, protein, and nutritional vitamins like B3, magnesium, and zinc. Use quick-cooking farro as a time saver!
vegetable broth: to cook dinner the farro in to provide it extra taste
onion: provides fragrant taste to the dish
garlic: additionally provides a punch of taste!
kale: purchase pre-shredded, pre-washed kale as a time-saver!
chickpeas: provides plant-based protein to the dish!
thyme: provides an earthy, minty, lemony taste
rosemary: provides a piney, peppery taste
pecans: provides a satisfying crunchy texture and supply of protein and fats!
dried cranberries: provides a component of sweetness to distinction the savory farro combination
parmesan cheese: provides a savory (umami) taste
Tools You’ll Want (affiliate hyperlinks – when you make a purchase order I obtain a small fee)
Bake the squash. Preheat the oven to 375 levels F. Brush squash with olive oil, salt and pepper. Bake till fork-tender, about 40-50 minutes.
Prepare dinner the farro. Convey vegetable broth and farro to a boil then simmer, coated, till farro is chewy, about 30-40 minutes.
Make the savory stuffing. In a big sauté pan, cook dinner onion, garlic, and kale. Stir in farro, chickpeas, and take away from warmth. Stir in thyme, rosemary, pecans, and cranberries. Season with salt and pepper, to style.
Fill the squash. Fill every squash with about 1/2 cup farro combination. High with parmesan cheese.
Bake the squash. Cut back oven temperature to 325 levels F. Bake squash till filling is heated by means of, about quarter-hour.
Professional Ideas
For time-saving, I like to make use of fast cooking farro, which cooks in simply 10 minutes on the range. It’s partially cooked and dried, which is the way it takes considerably much less time to cook dinner.
One other time-saving tip is to purchase pre-washed, pre-shredded kale.
Roast the squash minimize facet down so it doesn’t dry out and kind string-like strands.
Save any leftover stuffing for a scrumptious, satisfying topping for salads.
Recipe FAQs
What does acorn squash pair properly with?
Acorn squash pairs properly with nearly the whole lot! Take pleasure in it as facet dish with hen, salmon, turkey, or beef. It is also scrumptious on prime of pizza or blended into pasta dishes.
Do you need to take away the the pores and skin from acorn squash earlier than cooking?
You’ll be able to preserve the pores and skin on acorn squash – no have to take away!
How lengthy does it take to cook dinner acorn squash?
At 375 levels F, it takes about 40-50 minutes to cook dinner.
Are you able to eat the pores and skin on acorn squash?
You’ll be able to! So long as the acorn squash is cooked sufficient the pores and skin ought to be mushy sufficient so that you can eat, when you select! It additionally peels away simply when you don’t wish to. Or, you possibly can simply scoop the squash and stuffing proper out of the pores and skin with out consuming it.
Ought to I roast the squash minimize facet up or down?
I recommend roasting squash minimize facet down in order that it doesn’t dry out, and also you don’t find yourself with stringy squash.
What flavors go properly with acorn squash?
Acorn squash pairs properly with savory spices like rosemary and thyme and sweeter spices like cinnamon and ginger.
Sure! Merely substitute the Parmesan cheese with dietary yeast!
Storage and Preparation
Stuffed acorn squash leftovers will be saved in an hermetic container within the fridge for as much as 3-4 days. You too can freeze acorn squash uncooked or cooked and retailer within the freezer for as much as 3 months.
You’ll be able to put together the filling forward of time and retailer within the fridge for as much as two days.
If you happen to like this recipe, please make sure you remark and provides it a 5 star ranking under. If you happen to make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you wish to save this recipe for later, make sure you pin it on Pinterest!
This recipe was retested, reshot and revamped to deliver you essentially the most scrumptious (and most lovely) dish! The unique publish was printed November 2017.
This vegetarian stuffed acorn squash is ideal for a hearty plant-based meal or facet dish. It’s heat and comfy for fall or winter evenings and is particularly scrumptious on Thanksgiving or over the vacations!
4 acorn squash, minimize in half lengthwise and seeded
2 tablespoons olive oil, divided
Salt and pepper
2/3 cup farro
2 cups vegetable broth
1/2 medium onion, diced (about 1/2 cup)
1 garlic clove, minced
1/2 bunch kale, stemmed and roughly chopped (about 4 cups)
1 cup canned chickpeas, drained and rinsed
½ tablespoon chopped recent thyme
½ tablespoon chopped recent rosemary
¼ cup chopped pecans
3/4 cup dried cranberries
½ cup grated Parmesan cheese
Preheat oven to 375 levels F and line baking sheet with parchment paper.
Brush inside squash with 1 tablespoon olive oil and season with salt and pepper. Place squash minimize facet down on parchment-lined baking sheet and bake till fork-tender, about 40-50 minutes.
Add farro and vegetable inventory to a medium saucepan and convey to a boil. Cut back warmth to a simmer, cowl, and cook dinner till farro is chewy however now not powerful, about 30-40 minutes. Drain extra liquid.*
In a big sauté pan, add 1 tablespoon olive oil over medium warmth. Add onion and let cook dinner till translucent, about 4-5 minutes. Add garlic and let cook dinner till aromatic, about 1 minute.
Stir in kale and add 2 tablespoons water and canopy till wilted, about 3-5 minutes. Cut back warmth to low and proceed to cook dinner for 2-3 minutes, stirring sometimes.
Stir in cooked farro and chickpeas and take away from warmth.
Stir in thyme, rosemary, pecans and cranberries. Season with salt and pepper, to style.
Cut back oven temperature to 325 levels F.
Fill every squash cavity with about 1/2 cup farro combination. High with Parmesan cheese. Bake till filling is heated by means of, about quarter-hour.
Notes
For time-saving, I like to make use of fast cooking farro, which cooks in simply 10 minutes on the range. It’s partially cooked and dried, which is the way it takes considerably much less time to cook dinner.
Roast the squash minimize facet down so it doesn’t dry out and kind string-like strands.
Save any leftover stuffing for a scrumptious, satisfying topping for salads.
For a vegan model, substitute parmesan cheese with dietary yeast.
Notes on Elements
