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roasted delicata squash stuffed with farro, nuts, and dried fruit
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4.98 from 42 votes

Roasted Stuffed Delicata Squash

This stuffed delicata squash is filled with a Mediterranean mixture of chewy farro, nuts, dried fruit, and warming spices. Serve it as a hearty side or impressive vegan main.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean
Diet: Vegan
Servings: 4 people
Author: Suzy Karadsheh

Ingredients

For the Squash

  • 2 delicata squash, similar in size
  • Extra virgin olive oil
  • Kosher salt
  • 1 teaspoon ground cinnamon, divided
  • ½ teaspoon ground nutmeg

For the Filling

  • 1 cup farro
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, chopped
  • 2 green onions, white and green parts, trimmed and chopped
  • 2 garlic cloves, minced
  • 1/3 to ½ cup walnuts
  • 1/3 to ½ cup hazelnuts
  • 1/3 cup dried fruit, such as cranberries or raisins

Instructions

  • Heat the oven. Position a rack in the middle and heat the oven to 425°F.
  • Prepare the squash. Wash and dry the delicata squash. To make them easier to slice, microwave them whole for 2 to 3 minutes. Carefully remove them with oven mitts and cut each squash in half lengthwise. Scoop out the seeds to make room for the filling.
  • Season the squash. Brush the flesh and cavities with extra virgin olive oil and season with kosher salt. Mix the cinnamon and nutmeg in a small bowl, then sprinkle half of the mixture over the squash.
  • Roast. Arrange the squash halves flesh-side down on a large baking sheet. Roast for 25 minutes, or until fully cooked and tender. Use tongs to flip the squash and roast for 5 more minutes.
  • Cook the farro. While the squash roasts, cook the farro in salted boiling water according to the package directions. Mine took about 2 cups of boiling water and 20 minutes. The farro should absorb the cooking liquid and be tender but still somewhat chewy.
  • Make the filling. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the shallot, green onions, and garlic with a pinch of salt and cook for 3 to 5 minutes, until softened. Stir in the remaining cinnamon and nutmeg. Add the walnuts, hazelnuts, and dried fruit and cook until warmed through. Add the cooked farro and toss to combine.
  • Assemble and serve. Transfer the roasted squash halves to a serving platter. Spoon the warm farro filling into each cavity and serve.

Video

Notes

  • Variations: Acorn squash or butternut squash can replace the delicata, but the roasting time will vary. Pearled barley, bulgur, rice, or couscous can replace the farro.
  • Gluten-free option: Replace the farro with quinoa or rice.
  • Storage: Store the cooked squash and filling separately in the refrigerator for up to 3 days. Enjoy at room temperature or warm before serving.
  • Shop This Recipe: Early Harvest Extra Virgin Olive Oil, Organic Farro, and Ground Nutmeg.

Nutrition

Calories: 473.5kcal | Carbohydrates: 30.6g | Protein: 9g | Fat: 38.5g | Saturated Fat: 3.7g | Polyunsaturated Fat: 14.3g | Monounsaturated Fat: 18.7g | Sodium: 7.2mg | Potassium: 460.2mg | Fiber: 7.1g | Sugar: 2.6g | Vitamin A: 74.6IU | Vitamin C: 4.7mg | Calcium: 75mg | Iron: 3mg

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