Sheet Pan

Roasted Delicata Squash Stuffed with Autumn Farro

Photo by Jame Ransom
Author Notes

Thanksgiving is such a rich holiday, evoking dreamy spreads and deep traditions. Although the feast may vary, community, family, and gratitude remain rooted in the heart. Stuffed squash is a perfect main vegetarian course. Delicata is sweet and timeless—it lends itself well as a cornucopia to hearty and nutty farro, winter greens, pistachio, scallions, and pomegranate. The feast; it gathers. —danielle majeika | the perpetual season

Test Kitchen Notes

This was really tasty. I particularly loved the salad and the dressing—but it wasn't enough food for it to be a main dish for me. There was only one delicata squash at the market (and I was testing two recipes which used delicata), so I decided to also get a butternut squash to see if it tasted better/worse/similar. The delicata was, by far, the better choice. The flavors worked really well together, and the recipe was also surprisingly quick to make. By the time the squash was finished roasting and the farro cooked, the rest of the ingredients were chopped up and ready to be tossed! —Victoria Ross

  • Serves 4
  • 2 large delicata squash, halved
  • Salt and pepper, to taste
  • Olive oil, as needed
  • 1/4 teaspoon hot Hungarian paprika (optional)
  • 1 teaspoon cumin
  • 2 sprigs rosemary, cut into four halves
  • 1 cup farro
  • 3 cups water or vegetable broth
  • 1 bulb fennel, shaved and chopped
  • 1 bunch small scallions, white and green parts chopped
  • 4 ounces winter greens or arugula
  • 1/2 cup pistachio, crushed
  • Seeds of 1 pomegranate
  • 1/4 cup tahini
  • Juice of 1 medium orange
  • Zest of 1/2 orange
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon fresh thyme
In This Recipe
  1. Preheat oven to 425° F. Remove the inner pulp and seeds from the squash (reserve for roasting if desired), drizzle and rub it in oil, and sprinkle it with salt and pepper. If using Hungarian hot paprika, mix it with the cumin; otherwise, sprinkle cumin over squash. Place squash on a large sheet pan, cut side down, and place one rosemary half beneath each squash (rosemary may either be discarded at the end or added to the farro salad). Bake for 20 to 25 minutes, or until a fork can be inserted into skin tenderly. Allow to cool slightly upon removal from oven.
  2. Assemble the farro salad: In a small saucepan, toast the farro over medium-high heat until fragrant and nutty. Add the water or vegetable broth and bring to a light boil. Cover and boil 15 minutes, until most of the liquid is absorbed and grain is cooked. If needed, drain any excess liquid.
  3. In a large bowl combine farro, fennel, scallions, winter greens or arugula, pistachio, and pomegranate.
  4. In a separate medium bowl, whisk together the tahini, orange juice, orange zest, mustard, and thyme.
  5. Serve squash halves filled with farro salad and topped with tahini dressing.

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