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+ servings
Stuffed Acorn Squash with Fennel and Apples
Prep Time
10 mins
Cook Time
55 mins
Embrace all things fall with this versatile recipe for jewel-toned stuffed acorn squash with sautéed fennel, apples, toasted farro, and dried cranberries.
Recipe Type: Dinner
Keyword: stuffed acorn squash
Makes: 4 meal-sized servings
Author: Elizabeth Stark
  • 2 small to medium acorn squash
  • Extra virgin olive oil
  • Sea salt
  • 1/4 cup dry quick-cooking farro
  • 2 tablespoons diced shallot (about 1 small shallot)
  • 1 medium fennel bulb, cored and sliced 1/4 thick, fronds reserved
  • 1 medium green apple, sliced into small triangles
  • 1/4 cup minced parsley
  • 2 tablespoons dried cranberries
  • 1/4 cup shredded Pecorino
  1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. With a large, sharp knife, cut the woody tip from the narrow end of the acorn squash, then carefully slice the squash in half lengthwise. Set squash cut side up and test for stability. If needed, cut a 2-inch flat section from the back to stabilize the squash.
  3. Remove the seeds and rub the cut side all over with olive oil. Sprinkle liberally with sea salt. Set squash cut side down on prepared baking sheet. Bake squash until fork tender, 40 - 60 minutes (cook time will vary based on the size and depth of the squash).
  4. Meanwhile, prep the filling. Set a medium saucepan over medium heat. Add a tablespoon olive oil and the farro. Toast, stirring often for 3 minutes. Then cook farro according to package instructions. (I use the "pasta method" detailed here.)

  5. Set a 9-inch skillet over medium heat. When hot, add 2 tablespoons olive oil, and then the shallots and fennel. Sprinkle with sea salt and sauté until golden and tender, 7 - 10 minutes. Add the apples, and cook 3 minutes more.
  6. In a medium-sized mixing bowl, toss to combine the warm farro, sautéed vegetables, parsley, and dried cranberries. Add sea salt and pepper to taste.
  7. Spoon filling into the squash, mounding it up a bit. Sprinkle with cheese. Bake 15 minutes or until squash and filling are golden with crisp edges and the cheese has melted. Let squash cool 5 minutes, then garnish with reserved fennel fronds, and serve.
  8. Squash can be served as-is, or cut in half for a side.
Recipe Notes

Note: Any leftover filling can also be enjoyed as a side salad or packed lunch.