Enjoy the most beautiful autumn in Faroe Stuffed Delicata Squash Served with pecans, pumpkin seeds, pomegranate and goat cheese. Complete this vegetarian dinner with a delicious balsamic vinegar sauce that adds depth and flavor for meat eaters and non-meat eaters alike!
Why you’ll love this recipe
- vegetarian diet – This stuffed delicata squash is vegetarian and can easily be made vegan if you omit the cheese!
- Nutritious – Deli squash is an excellent source of dietary fiber, vitamins A, C, K and B-complex vitamins, and minerals such as potassium, magnesium and manganese.
- Meal preparation made easy – These stuffed butternut squash can easily be prepped on the weekend and serve as delicious dinners and lunches throughout the week!
Ingredients for Stuffed Delicata Squash
- Delicate pumpkin – Be sure to remove all seeds and scoop out enough pulp to form a “boat.”
- olive oil – For cooking squash and balsamic sauce.
- faro – You can add different grains here depending on what you have or like.
- pecan – used for crunch.
- pumpkin seeds -More crisp and seasonal flavors.
- pomegranate seeds -Sometimes called pomegranate arils. You can buy whole pomegranates with the seeds removed, or you can buy pre-seeded packaged pomegranates.
- goat cheese – or a different cheese of choice.
- fresh thyme – You can also use dried thyme, but you’ll need to halve the amount.
- balsamic vinegar – The base of the dressing.
- maple syrup – Add a little sweetness. Honey works great.
- Dijon mustard – You can use different types of mustard if necessary.
- salt+pepper – Feel free to reduce based on preference or sodium content.
How to Make Farro Stuffed Delicata Squash
Step 1: Prepare Deli Squash
Cut the delicata squash in half lengthwise, then scoop out and discard any seeds with a spoon.
Step Two: Roast Delicata Squash
Place deli squash flesh side up (skin side down), drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Bake in the oven for 20-25 minutes or until tender inside. Remove from oven and set aside until filling.
Step Three: Make the Farro “Stuffing”
Meanwhile, cook farro according to package directions (usually a 1:2 ratio). In a large bowl, combine cooked farro, pecans, pumpkin seeds, pomegranate seeds, and goat cheese. Combine remaining 1 tablespoon olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl and stir to combine. Sprinkle seasoning over the farro mixture and stir in salt, pepper, and fresh thyme.
Step Four: Stuff the Delicata Pumpkin
Spoon farro filling into delicata squash and bake for 10 minutes. If there is any extra filling, you can keep it aside and eat it!
Easy exchange and substitution
Make it vegetarian – Feel free to omit the goat cheese or use a plant-based cheese to make this vegan pumpkin.
Make it gluten-free – If you are gluten sensitive or have celiac disease, you can substitute farro with a gluten-free grain like rice or quinoa.
make it spicy – Add a dash of red pepper flakes to give your roasted deli squash a little spice.
FAQ
Yes! It’s safe to eat deli pumpkin peel, and it’s also an excellent source of fiber, so be sure to eat it!
You certainly can, but be aware that pumpkin baking time will vary depending on the pumpkin you use. Good alternatives to deli squash are acorn squash or honeynut squash since they are similar in size.
must. Feel free to add different cheeses. Feta cheese is a great and easy substitute.
certainly! Feel free to double or even triple the recipe.
Depending on the size of your delicata squash, you may have leftover filling. Serve as desired or store in the refrigerator for up to 3 days and reheat to serve on its own.
Storage instructions
Store in an airtight container in the refrigerator for up to 3 days. Reheat in microwave, oven or air fryer.
refrigerator: You can freeze these stuffed delicata squash for up to 3 months. Store in a freezer-safe container and thaw in the refrigerator the night before. Heat in 350 degree oven for 10-20 minutes or until cooked through.
More delicious pumpkin recipes:
Delicate Spelled Pumpkin
Enjoy the best of fall in this farro-stuffed delicata squash, packed with pecans, pumpkin seeds, pomegranate and goat cheese. Complete this vegetarian dinner with a delicious balsamic vinegar sauce that adds depth and flavor for meat eaters and non-meat eaters alike!
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
- yield: 4 number of copies 1x
- category: dinner
- method: bake
- gourmet food: American
- diet: vegetarian diet
- 4 medium delicate pumpkin
- 2 tablespoons 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 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons fresh thyme
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut the delicata squash in half lengthwise, then scoop out and discard any seeds with a spoon.
- Place deli squash flesh side up (skin side down), drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper.
- Bake in the oven for 20-25 minutes or until tender inside. Remove from oven and set aside until filling.
- Meanwhile, cook farro according to package directions (usually a 1:2 ratio).
- In a large bowl, combine cooked farro, pecans, pumpkin seeds, pomegranate seeds, and goat cheese.
- Combine remaining 1 tablespoon olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl and stir to combine.
- Sprinkle seasoning over the farro mixture and stir in salt, pepper, and fresh thyme.
- Spoon farro filling into delicata squash and bake for 10 minutes. If there is any extra filling, you can keep it aside and eat it!
- Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 3 days. Warm in microwave or oven.
