Stuffed Delicata Squash Recipe
black trumpet mushrooms, farro, kabocha-miso, honeycrisp apple
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Grains
Mushrooms
Fruits
Condiments
Liquids
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Delicata Squash
Slice the delicata squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place cut-side down on a baking sheet.
- 3
Prepare Kabocha Squash
Cut the kabocha squash in half, scoop out the seeds, and drizzle the insides with olive oil, salt, and pepper. Place cut-side down on another baking sheet.
Cooking the Grains
- 4
Cook the Farro
In a medium saucepan, combine farro and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until farro is tender. Drain any excess liquid if necessary.
Sautéing the Filling
- 5
Sauté Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped black trumpet mushrooms and sauté for about 5-7 minutes until tender. Season with salt and pepper.
- 6
Mix Filling
In a large bowl, combine cooked farro, sautéed mushrooms, diced honeycrisp apple, miso paste, and honey. Mix well to combine all ingredients.
Stuffing and Baking
- 7
Stuff the Squash
Remove the delicata and kabocha squash from the oven. Carefully flip them cut-side up and fill each half with the farro mixture.
- 8
Bake the Stuffed Squash
Return the stuffed squash to the oven and bake for an additional 20-25 minutes or until the squash is tender and the filling is heated through.
Serving
- 9
Serve
Remove the stuffed squash from the oven and let cool slightly before serving. Enjoy your delicious stuffed delicata squash!
