Enjoy the best of fall with farro delicata squash stuffed with pecans, pumpkin seeds, pomegranate, and goat cheese. Complete this vegetarian dinner with a delicious balsamic dressing that adds depth and flavor for meat eaters and non-meat eaters alike.
Why you’ll love this recipe
Vegetarian – This delicata squash stuffing is vegetarian and can easily be made vegan by omitting the cheese. Highly nutritious – Delicata squash is a great source of dietary fiber, vitamins A, C, K, B, and minerals such as potassium, magnesium, and manganese. Easy Meal Prep – These stuffed winter squash are easy to prepare on the weekend for delicious dinners and lunches to enjoy throughout the week.
Ingredients for stuffed delicata squash
Delicata Squash – Be sure to remove all the seeds and scoop out enough pulp to form a “boat.” Olive oil – Use for cooking pumpkin and making balsamic dressings. Farro – You can sub in different grains here depending on what you have and your preferences. Pecans – for crunch. Pumpkin Seed – A crunchier seasonal flavor. Pomegranate seeds – also called pomegranate arils. You can buy whole pomegranates and remove the seeds, or you can buy packages of pomegranates with pre-seeds. Goat cheese – or another cheese of your choice. Fresh thyme – You can also use dried thyme, but it’s best to cut the amount in half. Balsamic vinegar – base for dressings. Maple syrup – adds a touch of sweetness. Honey works well. Dijon Mustard – In a pinch, you can use another type of mustard. Salt + Pepper – Feel free to reduce according to taste and sodium levels.
How to make farro stuffed delicata squash
Step 1: Prepare the delicata squash
Cut the delicata pumpkin in half lengthwise and scoop out all the seeds with a spoon.
Step 2: Roasted delicata squash
Place the delicata pumpkin flesh side up (skin side down), drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until tender inside. Remove from the oven and set aside for filling.
Step 3: Make the FARRO “stuffing”
Meanwhile, cook the farro according to package directions (usually a 1:2 ratio). In a large bowl, combine cooked farro, pecans, pumpkin seeds, pomegranate seeds, and goat cheese. In a small bowl, combine remaining 1 tablespoon olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Top dressing over farro mixture and stir in salt, pepper, and fresh thyme.
Step 4: Stuff the delicata squash
Spoon the farro into the delicata squash and roast for 10 minutes. If you have leftover stuffing, you can save it to eat on the side.
Easy replacements and replacements
Make it vegan – feel free to omit the goat cheese or use plant-based cheese in your vegan pumpkin stuffing.
Go gluten-free – If you have gluten sensitivity or celiac disease, replace farro with gluten-free grains like rice or quinoa.
Make it spicy – Add a pinch of red pepper flakes to make this roasted delicata squash a little spicier.
FAQ
yes! Delicata squash peels are safe to consume and are a great source of fiber, so you should definitely eat them.
Of course, keep in mind that the pumpkin roasting time will vary depending on the pumpkin you use. Acorn squash and honeynut squash are good substitutes for delicata squash because they are similar in size.
surely. Feel free to add another cheese. Feta cheese is a great and easy substitute.
surely! Feel free to double or triple the recipe.
Depending on the size of your delicata squash, you may have some leftover stuffing. You can enjoy it as is, or you can store it in the refrigerator for 3 days, reheat it, and enjoy it as is.
Precautions for storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer.
Freezer: This stuffed delicata squash can be frozen for up to 3 months. Place in a freezer-safe container, remove and thaw in the refrigerator the night before. Reheat in a 350 degree oven for 10-20 minutes or until heated through.
More delicious squash recipes:
farro stuffed delicata squash
Enjoy the best of fall with farro delicata squash stuffed with pecans, pumpkin seeds, pomegranate, and goat cheese. Complete this vegetarian dinner with a delicious balsamic dressing that adds depth and flavor for meat eaters and non-meat eaters alike.
Author: Davida Lederle Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
yield: 4 one person 1×
category: dinner
method: roast
cooking: american
diet: vegetarian
4 medium delicata squash
2 tablespoons olive oil (split)
1 cup dry farro
1/2 cup chopped pecan nuts
1/2 cup pumpkin seeds
1/2 cup pomegranate seeds
1/4 cup goat cheese
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh thyme
Preheat oven to 425°F and line a baking sheet with parchment paper. Cut the delicata pumpkin in half lengthwise and scoop out all the seeds with a spoon. Place the delicata pumpkin flesh side up (skin side down), add 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until tender inside. Remove from the oven and set aside for filling. Meanwhile, cook the farro according to package directions (usually a 1:2 ratio). In a large bowl, combine cooked farro, pecans, pumpkin seeds, pomegranate seeds, and goat cheese. In a small bowl, combine remaining 1 tablespoon olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Pour the top dressing over the farro mixture and stir in the salt, pepper, and fresh thyme. Spoon the farro into the delicata squash and roast for 10 minutes. If you have leftover stuffing, you can save it to eat on the side. Serve immediately or store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
