Your favorite fall flavors just got an upgrade with these Autumn Stuffed Acorn Squash. This recipe is inspired by some of my favorite seasonal produce and flavor combos:
- acorn squash
- fresh crisp apples
- aromatic herbs like sage and thyme
Here’s what you’ll need:
3 acorn squash
2 green apples, diced
1 cup farro, cooked
1 celery stalk, chopped
1/2 cup yellow onion, diced
0.25 oz fresh sage, chopped
0.25 oz fresh thyme, chopped
2 Tbs butter
Directions:
- Preheat oven to 400F
- Puncture acorn squash with fork and bake for 30-35 minutes, or until soft
- In a large skillet, add herbs, butter, and onion and cook on medium heat until onions are translucent
- Add celery and cook an additional 3-4 minutes
- Stir in apples and farro, and mix until combined
- Remove acorn squash from oven, slice in half, and remove seeds
- Remove tops and bottoms of the squash, so they can lay flat as bowls for the filling
- Fill squash with farro mixture and return to oven for an additional 15 minutes
Notes
Try this Autumn Stuffed Acorn Squash with your favorite grain like kamut, freekeh, or wild rice!
Autumn Stuffed Acorn Squash
Prep Time
50 mins
This recipe pulls together all of your favorite seasonal flavors for the perfect side dish.
Course:
Side Dish
Ingredients
- 3 acorn squash
- 2 green apples diced
- 1 cup farro cooked
- 1 celery stalk chopped
- 1 yellow onion diced
- 0.25 oz fresh sage chopped
- 0.25 oz fresh thyme chopped
- 2 Tbs butter
Instructions
-
Preheat oven to 400F
-
Puncture acorn squash with fork and bake for 30-35 minutes, or until soft
-
In a large skillet, add herbs, butter, and onion and cook on medium heat until onions are translucent
-
Add celery and cook an additional 3-4 minutes
-
Stir in apples and farro, and mix until combined
-
Remove acorn squash from oven, slice in half, and remove seeds
-
Remove tops and bottoms of the squash, so they can lay flat as bowls for the filling
-
Fill squash with farro mixture and return to oven for an additional 15 minutes
