Name: Vegetarian Stuffed Acorn Squash with Farro and Mushrooms
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Ingredients: 4 acorn squash; 4 teaspoons butter (or vegan substitute); 1 cup farro (uncooked; 2 cups cooked); 1 Tablespoon olive oil; 1 small onion (diced; approx. 1 cup); 8 ounces mushrooms (diced); 1 teaspoon oregano; 16 ounces white beans (1 can, rinsed and drained; about 1 1/2 cups); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup reduced fat crumbled feta cheese (leave off for vegan option)

Dinner’s done when you serve Vegetarian Stuffed Acorn Squash straight from the bowl. The stuffing is a protein-packed filling of farro, white beans, mushrooms and onions and topped with crumbled feta cheese.

At least once a year I like to try something new with a winter squash. “Squad Goals” as my girls would say! This year’s Vegetarian Stuffed Acorn Squash Bowls were a big hit! So much so, that they will probably end up on the Thanksgiving or Christmas menu for my vegetarian and vegan family and friends.

They are a new twist on an old favorite.

Typically you find rice stuffing. But, I’m smitten with the chewy, nutty texture of farro that was used in Farro Pilaf with Cranberries and Walnuts. This “ancient” grain is a perfect alternative to rice…in almost any recipe, including this one.

Winter squashes are plentiful during fall and winter according to my handy dandy Seasonal Produce Guide. Let me suggest that if there is just one new squash recipe you try before they disappear, THIS IS IT!

How to make Vegetarian Stuffed Acorn Squash Bowls

To prepare the squash for roasting, slice a thin piece off the bottom so it will sit flat and pretty. Then, slice off the lid, about 1 inch down from the stem. Scoop out the seeds and stringy flesh and discard them. Place a small pat of butter in the bottom or brush the inside with olive oil. Keep the lid!

Place the prepared squash on a baking sheet lined with aluminum foil or parchment paper.

Vegetarian Stuffing for Roasted Acorn Squash

Each acorn squash is stuffed with a mixture of farro, mushrooms, onions and white beans. Cook the farro according to directions on the package. It will take about 30 minutes. While the farro is cooking, saute the onion and mushrooms in olive oil and oregano seasoning. When it’s done, add the farro and white beans to the pan.

MAKE AHEAD TIP! Cook the farro and/or make the stuffing a day in advance and store in the refrigerator until ready to use.

Assembly and Roasting Acorn Squash

Fill the cavity of the squash with the stuffing mixture, keeping any extra filling to serve on the side. The squash pictured is about 4 inches.

Place the top on the squash as it roasts in the oven, sealing in all of the flavors so they meld beautifully.

Roast the squash in a 400 degree F oven until the flesh is tender to touch with a fork. Check for doneness at about 45 minutes. It usually takes about an hour.

Vegan Stuffed Acorn Squash

The vegan version of this recipe uses dairy-free butter. Another alternative is to brush the inside with olive oil instead. Sprinkle with nutritional yeast flakes, if desired, instead of adding any cheese. It is delicious without any cheese at all!

Vegetarian Stuffed Acorn Squash Recipe Variations

Customize this recipe according to your tastes and what’s in your pantry. Check out these ideas:

Add toasted nuts, such walnuts or pecans
Top with a different cheese, such as goat cheese or Parmesan cheese
Use a different seasoning, such as thyme or basil
Try quinoa or brown rice; this Mushroom and Quinoa Stuffed Acorn Squash looks divine!
Add chopped greens, like kale or spinach
Sub black beans, cannellini beans…most any type will work!

Sit down and enjoy this roasted acorn squash “bowl” piping hot from the oven. Scrape the squash from the sides and gently mix in the farro, white bean, mushroom and onion filling.

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5 from 1 vote