Roasted Acorn Squash with Farro & Cranberries is the ultimate autumn dish that transforms simple ingredients into a stunning, nutrient-packed meal. Hi there! I’m Lisa, the heart and soul behind Recipesrealm, and this recipe was born from a particularly memorable Thanksgiving when I wanted to create something that honored the season’s harvest while being substantial enough to serve as a main course. As I halved those beautiful acorn squashes and filled them with nutty farro, tart cranberries, and aromatic herbs, I knew I’d created something special a dish that’s both elegant enough for holiday tables and easy enough for weeknight dinners. The moment my family took their first bite, seeing the caramelized edges of the squash complemented by the hearty grain filling, this recipe became a Recipesrealm favorite.
Tired of bland, boring vegetable dishes that leave you unsatisfied? This Roasted Acorn Squash delivers caramelized, tender squash halves filled with chewy farro, sweet-tart cranberries, and aromatic spices a complete meal that’s as beautiful as it is delicious. As someone who’s perfected plant-based recipes through years of experimentation and countless family dinners, I’ve discovered the secrets to achieving perfectly roasted squash with creamy, sweet flesh and crispy edges, paired with a filling that’s satisfying enough to stand on its own.
In this guide, you’ll discover expert tips on choosing the best acorn squash, the secret to perfectly caramelized roasting, foolproof cooking techniques, creative flavor variations, and answers to common squash cooking questions.
Why This Roasted Acorn Squash Recipe Works
This Roasted Acorn Squash with Farro & Cranberries succeeds on three critical fronts: incredible flavor complexity, nutritional completeness, and stunning visual presentation.
- Uses affordable, easy-to-find seasonal ingredients – Acorn squash, farro, dried cranberries, and pantry herbs
- Ready in just 60 minutes – Simple prep with mostly hands-off oven time
- Perfect for weeknight dinners or holiday entertaining – Impressive enough for guests, simple enough for busy evenings
- Naturally vegetarian and easily vegan – Complete protein from farro, plus vitamins and minerals from squash
- Make-ahead friendly – Components can be prepared separately and assembled before serving
Choosing the Right Squash for Roasted Acorn Squash
Quality squash selection makes the difference between a mediocre dish and a memorable one. Here’s everything you need to know.
Best Acorn Squash for This Recipe
The perfect Roasted Acorn Squash should be small to medium-sized (about 1-1.5 pounds each) for even cooking and ideal portion sizes. Look for squash with deep green skin marked with distinctive orange patches this indicates ripeness and sweetness. The shape should be symmetrical with a flat bottom, allowing the halves to sit upright without tipping. Avoid very large squash, which can have stringy, watery flesh and take much longer to roast properly.
Buying Tips for Quality Squash
Choose squash that feels heavy for its size this indicates dense, moist flesh rather than dried-out interior. The skin should be hard and matte (not glossy), with no soft spots, cracks, or deep scratches. A dull rind signals full maturity and maximum sweetness. Press your fingernail into the skin if it doesn’t penetrate, the squash is ready. Buy during peak season (September through December) for best flavor and price. Check the stem it should be dry, firm, and intact, not moldy or completely missing.
Squash Substitutions
If you can’t find acorn squash, butternut squash works beautifully, though slice it into rounds or use small butternut for halving. Delicata squash offers similar sweet flavor with edible skin no peeling required. Carnival squash provides colorful presentation with comparable texture. For a completely different approach, use large portobello mushroom caps as vessels for the farro filling, reducing cooking time to 25-30 minutes.
Ingredients & Prep for Roasted Acorn Squash
Essential Tools
- Large rimmed baking sheet – For roasting squash halves without tipping
- Sharp chef’s knife – For safely cutting through hard squash
- Medium saucepan – For cooking farro
- Large mixing bowl – For combining filling ingredients
Main Ingredients
For the Roasted Squash:
- 3 medium acorn squash (about 1.5 pounds each)
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
For the Farro Filling:
- 1½ cups pearled farro
- 4 cups vegetable broth
- ¾ cup dried cranberries
- ½ cup chopped pecans or walnuts, toasted
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh sage, minced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- 2 tablespoons lemon juice
Squash Prep Essentials
Cutting acorn squash safely is crucial. Place the squash on a damp towel to prevent rolling. Using a sharp chef’s knife, carefully cut off both stem and bottom ends to create flat surfaces. Stand the squash upright on one flat end, then slice down the middle from top to bottom. Scoop out seeds and stringy pulp with a large spoon—save seeds for roasting separately if desired. Score the flesh in a crosshatch pattern (½-inch deep cuts) to help seasonings penetrate and speed cooking.
Farro Preparation Method
Rinse farro under cold water to remove any debris. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but still slightly chewy. Pearled farro cooks faster than whole farro; adjust timing if using whole grain variety (40-45 minutes). Drain any excess liquid and fluff with a fork. The farro should be pleasantly chewy, not mushy similar to al dente pasta.
Step-by-Step Cooking Instructions for Roasted Acorn Squash
Pre-Cooking Prep for Roasted Acorn Squash
Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. If your squash halves don’t sit flat, slice a thin piece from the rounded bottom to create a stable base this prevents filling from spilling during cooking.
While oven preheats, start the farro. Bring vegetable broth to a boil in a medium saucepan, add rinsed farro, reduce heat, cover, and simmer for 25-30 minutes. Meanwhile, prepare your squash halves, scoring the flesh and removing all seeds.
Roasting Method for Roasted Acorn Squash
In a small bowl, whisk together 3 tablespoons olive oil, maple syrup, cinnamon, nutmeg, ¾ teaspoon salt, and ½ teaspoon pepper. Brush this mixture generously over the cut surfaces and into the scored flesh of each squash half. Place squash halves cut-side up on the prepared baking sheet.
Roast for 40-45 minutes, until the flesh is fork-tender and edges are caramelized and golden brown. The squash should be easily pierced with a fork but still hold its shape. Baste once halfway through cooking with any oil mixture that pools in the cavities for extra flavor and moisture.
Filling Preparation for Roasted Acorn Squash
While squash roasts, prepare the farro filling. Once farro is cooked and drained, transfer to a large mixing bowl. Add dried cranberries, toasted chopped nuts, minced parsley, sage, garlic, 2 tablespoons olive oil, thyme, ½ teaspoon salt, ¼ teaspoon pepper, lemon zest, and lemon juice. Toss everything together until well combined. Taste and adjust seasonings—the filling should be flavorful enough to stand on its own.
Assembly for Roasted Acorn Squash
Remove roasted squash from oven when tender and caramelized. Let cool for 5 minutes for easier handling. Generously fill each squash cavity with the farro mixture, mounding it slightly. Return filled squash to the oven for 10 minutes to warm the filling through and let flavors meld. The edges of the filling should crisp slightly while the squash stays tender and sweet.
Pro Tips for Perfect Roasted Acorn Squash
Avoiding Undercooked or Burnt Squash
The biggest mistake is uneven roasting from squash that tips on the baking sheet. Always create a flat base or nestle squash halves on crumpled foil to keep them stable. Don’t skip the scoring those cuts allow heat to penetrate evenly and seasonings to flavor the entire interior. If edges brown too quickly before the center is tender, tent loosely with foil for the remaining cooking time. Use a fork to test doneness it should pierce the thickest part easily with no resistance.
Essential Tool Recommendations
A sharp chef’s knife (8-inch blade) is crucial for safely cutting through hard winter squash. A Y-shaped vegetable peeler makes quick work of removing any tough skin patches. An ice cream scoop perfectly portions farro filling into squash halves. Invest in a quality rimmed baking sheet (Nordic Ware or USA Pan, $25-35) that won’t warp at high heat. Silicone baking mats are reusable alternatives to parchment paper.
Storage & Reheating for Roasted Acorn Squash
Store roasted squash and farro filling separately in airtight containers in the refrigerator for up to 4 days. This prevents the filling from making the squash soggy. Reheat squash halves in a 350°F oven for 15-20 minutes, adding filling during the last 10 minutes. For meal prep, roast squash ahead and prepare farro the day of serving for best texture. Cooked farro freezes well for up to 3 months; roasted squash doesn’t freeze well as texture becomes watery when thawed.
Flavor Variations for Roasted Acorn Squash
Transform this autumn classic into exciting new meals with these creative adaptations.
Mediterranean-Inspired Version
Replace farro with quinoa or bulgur wheat. Swap cranberries for chopped dried apricots and golden raisins. Add crumbled feta cheese, toasted pine nuts, fresh mint, and a drizzle of tahini. Season with cumin and coriander instead of cinnamon. This bright, savory variation offers complex Middle Eastern flavors perfect for dinner parties.
Harvest Wild Rice Filling
Use wild rice blend instead of farro for nuttier flavor and stunning visual contrast. Add diced roasted sweet potatoes, dried cherries, toasted hazelnuts, and fresh rosemary. Drizzle with balsamic glaze before serving. This luxurious variation works beautifully for Thanksgiving or holiday gatherings.
Vegan Protein-Packed Option
Add ½ cup cooked chickpeas to the farro filling for extra protein. Replace maple syrup with agave nectar. Use nutritional yeast instead of cheese for savory, umami flavor. This variation provides complete plant-based nutrition with 15+ grams of protein per serving.
Spiced Indian Version
Season squash with garam masala, turmeric, and cayenne instead of cinnamon. Fill with spiced farro mixed with golden raisins, cashews, fresh cilantro, and ginger. Top with coconut yogurt and pomegranate seeds. This bold, aromatic variation brings global flavors to your table.
Low-Carb Cauliflower Rice Adaptation
Replace farro with cauliflower rice for a keto-friendly option. Increase nuts to 1 cup for healthy fats and satisfying crunch. Add extra vegetables like diced zucchini and bell peppers. This lighter version maintains visual appeal while reducing carbohydrates significantly.
| Variation | Grain Base | Key Flavors | Best For | Protein Content |
|---|---|---|---|---|
| Classic | Farro | Maple-cinnamon | Traditional dinners | Moderate |
| Mediterranean | Quinoa | Feta-mint-tahini | Dinner parties | High |
| Harvest Wild Rice | Wild rice blend | Balsamic-rosemary | Holidays | Moderate |
| Vegan Protein | Farro + chickpeas | Lemon-herbs | Plant-based diets | Very High |
| Spiced Indian | Farro | Garam masala-ginger | Global cuisine lovers | Moderate |
Serving Suggestions for Roasted Acorn Squash
Elevate this wholesome dish with thoughtful accompaniments and beautiful presentation.
Perfect Accompaniments
Serve Roasted Acorn Squash alongside simple arugula salad with lemon vinaigrette to balance the sweetness. Roasted Brussels sprouts or green beans add color and texture contrast. Crusty whole-grain bread is perfect for soaking up any maple glaze. For heartier meals, pair with herb-roasted chicken breast or pan-seared white fish. A dollop of Greek yogurt or coconut yogurt on top adds creamy richness.
Presentation Ideas
Arrange stuffed squash halves on a large serving platter garnished with fresh sage leaves and additional dried cranberries. Drizzle with extra maple syrup and sprinkle with flaky sea salt just before serving. For individual plating, serve each squash half on a white plate with a small side salad. Garnish with microgreens and pomegranate arils for restaurant-quality presentation. The natural beauty of acorn squash makes minimal styling necessary.
Beverage Pairings
Hot apple cider or spiced tea complements the autumn spices beautifully. For cold weather comfort, serve with butternut squash soup as a first course. Sparkling water with cranberry and fresh herbs provides refreshing contrast. The earthy, sweet flavors pair wonderfully with herbal teas like chamomile or rooibos.
FAQs About Roasted Acorn Squash
Can I use frozen acorn squash for this recipe?
Fresh squash works best for this recipe as the halves maintain their structure for stuffing. Frozen squash pieces become too soft when thawed and won’t hold the filling properly. If you only have frozen squash puree, consider using it in a different preparation like soup or as a side dish rather than for stuffing.
How do I know when acorn squash is perfectly roasted?
Insert a fork or knife into the thickest part of the flesh—it should slide in easily with minimal resistance. The edges should be caramelized and golden brown. The flesh should be creamy and sweet, not fibrous or crunchy. Properly roasted squash will have slightly wrinkled skin around the edges and visible caramelization where it touched the pan.
My squash is taking longer than 45 minutes—what’s wrong?
Several factors affect cooking time: larger squash need more time (up to 60 minutes), cold squash straight from the refrigerator adds 10-15 minutes, and oven temperature variations can significantly impact timing. If your oven runs cool, increase temperature to 425°F. Check for doneness starting at 40 minutes, then every 5 minutes until tender.
Can I prepare this Roasted Acorn Squash ahead of time?
Absolutely! Roast squash up to 2 days ahead and store covered in the refrigerator. Prepare farro filling up to 3 days ahead in a separate container. When ready to serve, bring components to room temperature, stuff the squash, and warm in a 350°F oven for 15-20 minutes. This makes it perfect for holiday meal prep or busy weeknight cooking.
Is Roasted Acorn Squash safe during pregnancy?
Yes, this recipe is completely safe for pregnant women. All ingredients are thoroughly cooked, and acorn squash is actually an excellent choice during pregnancy—it’s rich in folate, vitamin C, and fiber. The vegetarian nature of this dish provides important nutrients without any pregnancy concerns. Always wash produce thoroughly and ensure proper cooking temperatures.
Can I eat the skin of acorn squash?
While acorn squash skin is technically edible when roasted until very tender, most people find it too tough and prefer to eat only the flesh. The skin does soften during roasting but retains a chewy texture. Scoop out the tender flesh with a spoon, leaving the skin behind. Save the skins for composting—they’re too tough for most palates.
What other grains work well in this recipe?
Quinoa cooks in 15 minutes and provides complete protein. Wild rice offers nutty flavor and beautiful appearance (cooking time 45-50 minutes). Barley creates hearty, stick-to-your-ribs filling (cooking time 40-45 minutes). Brown rice works well for gluten-free needs (cooking time 40-45 minutes). Couscous provides quick alternative (5-minute cooking time), though it’s less nutritious than whole grains.
Conclusion
This Roasted Acorn Squash with Farro & Cranberries brings together everything you love about autumn cooking sweet caramelized squash, nutty whole grains, tart cranberries, and aromatic herbs. The combination of tender, maple glazed squash filled with satisfying farro creates a meal that’s both nourishing and beautiful, perfect for everything from weeknight dinners to holiday celebrations.
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Roasted Acorn Squash 5 Secrets to Perfect Autumn Dinners
- Total Time: 60
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Tender, caramelized acorn squash halves filled with nutty farro, sweet-tart cranberries, toasted nuts, and fresh herbs. This Roasted Acorn Squash recipe is naturally vegetarian, nutrient-rich, and makes a stunning presentation for autumn dinners or holiday gatherings. Ready in 60 minutes with mostly hands-off oven time.
Ingredients
FOR THE ROASTED SQUASH:
3 medium acorn squash (about 1.5 pounds each)
3 tablespoons olive oil
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ teaspoon sea salt
½ teaspoon black pepper
FOR THE FARRO FILLING:
1½ cups pearled farro
4 cups vegetable broth
¾ cup dried cranberries
½ cup chopped pecans or walnuts, toasted
¼ cup fresh parsley, chopped
2 tablespoons fresh sage, minced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
½ teaspoon sea salt
¼ teaspoon black pepper
Zest of 1 lemon
2 tablespoons lemon juice
Instructions
1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
2. Rinse farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain and set aside.
3. While farro cooks, carefully cut acorn squash in half lengthwise. Scoop out seeds and stringy pulp with a large spoon.
4. Score the flesh of each squash half in a crosshatch pattern, making cuts about ½-inch deep.
5. In a small bowl, whisk together 3 tablespoons olive oil, maple syrup, cinnamon, nutmeg, ¾ teaspoon salt, and ½ teaspoon pepper.
6. Brush the oil-maple mixture generously over the cut surfaces and into the scored flesh of each squash half.
7. Place squash halves cut-side up on the prepared baking sheet. If they tip, slice a thin piece from the bottom to create a flat base.
8. Roast for 40-45 minutes, until flesh is fork-tender and edges are caramelized. Baste once halfway through with any pooled liquid.
9. While squash roasts, prepare filling. In a large bowl, combine cooked farro, cranberries, toasted nuts, parsley, sage, garlic, 2 tablespoons olive oil, thyme, ½ teaspoon salt, ¼ teaspoon pepper, lemon zest, and lemon juice. Mix well.
10. Remove roasted squash from oven and let cool 5 minutes. Generously fill each cavity with farro mixture, mounding slightly.
11. Return filled squash to oven for 10 minutes to warm filling and crisp edges.
12. Serve immediately, garnished with additional fresh herbs if desired.
Notes
Store roasted squash and farro filling separately in airtight containers for up to 4 days.
For meal prep, roast squash ahead and prepare farro the day of serving.
Toast nuts in a dry skillet over medium heat for 3-5 minutes until fragrant for best flavor.
Pearled farro cooks faster than whole farro. If using whole grain farro, increase cooking time to 40-45 minutes.
Create a stable base for squash halves by slicing a thin piece from the rounded bottom.
Scoring the flesh helps seasonings penetrate and speeds cooking.
For vegan version, replace maple syrup with agave nectar.
Other grain substitutions: quinoa (15 minutes), wild rice (45 minutes), or brown rice (40 minutes).
Save squash seeds for roasting separately—toss with oil and salt, roast at 300°F for 20 minutes.
- Prep Time: 15
- Cook Time: 45
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 385
- Sugar: 18g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: roasted acorn squash, acorn squash recipe, farro recipe, vegetarian main dish, fall recipes