Acorn Squash with Apple Walnut Stuffing Recipe — Salt & Wind Travel (2024)

For The Apple Walnut Stuffing:

• 1 cup semi-pearled farro rinsed and drained (can substitute wheatberries or barley)
• 3 tablespoons extra-virgin olive oil
• 1/2 medium yellow onion finely chopped
• 4 medium celery stalks finely chopped
• 3 medium garlic cloves finely chopped
• 1 tablespoon minced fresh thyme leaves
• Kosher salt and Freshly ground black pepper
• 2 medium Golden Delicious, Gala, or Pink Lady apples halved, cored, and medium dice
• 3/4 cup low-sodium vegetable broth, chicken broth, or water
• 1/3 cup currants
• 1/4 cup roughly chopped fresh flat-leaf Italian parsley
• 1/4 cup walnuts toasted and finely chopped

For The Acorn Squash:

• 4 acorn squash cut in half and seeds removed

• Make The Farro Apple Walnut Stuffing: Bring a large pot of heavily salted water to a boil over high heat. When it boils, stir in farro and cook until just tender, about 15 to 20 minutes. Drain well and place in a large bowl. (Can be done up to 1 day ahead.)

• Heat oil in a large frying pan over medium heat. When it shimmers, add the onion, celery, garlic, and thyme then season with the kosher salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 5 minutes.

  Remove from heat and stir in the apples, grains, broth, currants or raisins, parsley, walnuts, and some freshly ground black pepper. Serve as is or stuff into the acorn squash for a vegetarian main.

• Stuff And Bake The Acorn Squash: Heat the oven to 375°F and arrange a rack in the middle.

  Divide the apple walnut stuffing among acorn squash or place in 2-quart baking dish, drizzle with a bit of olive oil, and bake until the filling is heated through, 15 minutes. Serve hot or warm.

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