Enjoy the best of fall in this farro stuffed delicata squash with pecans, pumpkin seeds, pomegranates and goat cheese. Complete this vegetarian dinner with a delicious balsamic vinegar dressing that adds depth and flavor for both meat-eaters and non-meat-eaters alike!
Why You’ll Love This Recipe
- Vegetarian – this stuffed delicata squash is vegetarian and can easily be made vegan if you omit the cheese!
- Nutritious – delicata squash is a fantastic source of dietary fiber, vitamins A,C, K and B vitamins and minerals like potassium, magnesium and manganese.
- Easy Meal Prep – these stuffed winter squashes can easily be prepped on the weekend for yummy dinners and lunches throughout the week!
Ingredients in Stuffed Delicata Squash
- Delicata Squash – be sure to remove all seeds and scoop out enough of the flesh to form a “boat”.
- Olive Oil – for cooking squash and for your balsamic dressing.
- Farro – you can sub in a different grain here depending on what you have or prefer.
- Pecans – for crunch.
- Pumpkin Seeds -more crunch and seasonal flavors.
- Pomegranate seeds -sometimes called pomegranate arils. You can buy a full pomegranate and remove the seeds or buy the packages of pre-seeded pomegranate.
- Goat cheese – or different preferred cheese.
- Fresh thyme – you could also use dried thyme but you’ll want to cut the amount in half.
- Balsamic vinegar – the base of your dressing.
- Maple Syrup – to add a little sweetness. Honey works great.
- Dijon mustard – in a pinch you can use a different kind of mustard.
- Salt + Pepper – feel free to reduce according to preference or sodium levels.
How to Make Farro Stuffed Delicata Squash
STEP 1: PREP DELICATA SQUASH
Cut your delicata squashes in half lengthwise and scoop out and discard of all seeds with a spoon.
STEP 2: ROAST DELICATA SQUASH
Place delicata squashes flesh side up (skin-side down) and drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper. Roast in oven for 20-25 minutes or until inside is soft and tender. Remove from oven and set aside to be stuffed.
STEP 3: MAKE FARRO “STUFFING”
Meanwhile, cook the farro according to package instructions (generally 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 tbsp of olive oil, balsamic vinegar, maple syrup and dijon mustard and stir to combine. Top dressing onto farro mixture and stir in salt, pepper and fresh thyme.
STEP 4: STUFF DELICATA SQUASHES
With a spoon scoop farro stuffing into delicata squash and roast for 10 minutes. If there’s extra stuffing you can save it to eat on the side!
Easy Swaps & Substitutions
Make it vegan- feel free to omit the goat cheese or use a plant-based cheese for vegan stuffed squash.
Make it gluten-free – sub in a gluten-free grain like rice or quinoa in place of farro if you’re gluten sensitive or celiac.
Make it spicy – add a pinch of red chili flakes to make this roasted delicata squash a little spicy.
FAQs
Yes! It is safe to consume delicata squash skin and it is also a fantastic source of fiber so eat it up!
You most certainly can but note that the roasting time for squash will vary depending on which one you use. Good substitutes for delicata squash are acorn squash or honeynut squash since their sizes are similar.
For sure. Feel free to sub in a different cheese. Feta is a great and easy substitute.
Certainly! Feel free to double or even triple the recipe.
Depending on the size of your delicata squashes you may have leftover stuffing. Feel free to enjoy on the side or store in the fridge for up to 3 days and reheat to eat on its own.
Storage Instructions
Store in the fridge in an airtight container for up to 3 days. Reheat in microwave, in oven or in air fryer.
Freezer: You can freeze these stuffed delicata squashes for up to 3 months. Store in a freezer-safe container and remove the night before to thaw in the fridge. Reheat in 350 degree oven for 10-20 minutes or until cooked through.
More Delicious Squash Recipes:
Farro Stuffed Delicata Squash
Enjoy the best of fall in this farro stuffed delicata squash with pecans, pumpkin seeds, pomegranates and goat cheese. Complete this vegetarian dinner with a delicious balsamic vinegar dressing that adds depth and flavor for both meat-eaters and non-meat-eaters alike!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
- 4 medium delicata squashes
- 2 tbsp olive oil, divided
- 1 cup dry farro
- 1/2 cup chopped pecans
- 1/2 cup pumpkin seeds
- 1/2 cup pomegranate seeds
- 1/4 cup goat cheese
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp fresh thyme
- Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
- Cut your delicata squashes in half lengthwise and scoop out and discard of all seeds with a spoon.
- Place delicata squashes flesh side up (skin-side down) and drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper.
- Roast in oven for 20-25 minutes or until inside is soft and tender. Remove from oven and set aside to be stuffed.
- Meanwhile, cook the farro according to package instructions (generally 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 tbsp of olive oil, balsamic vinegar, maple syrup and dijon mustard and stir to combine.
- Top dressing onto farro mixture and stir in salt, pepper and fresh thyme.
- With a spoon scoop farro stuffing into delicata squash and roast for 10 minutes. If there’s extra stuffing you can save it to eat on the side!
- Serve immediately or store leftovers in the fridge in an airtight container for up to 3 days. Reheat in microwave or oven.
