Wooster-Glazed Stuffed Acorn Squash with Sage-Cranberry Farro

Wooster-Glazed Stuffed Acorn Squash with Sage-Cranberry Farro

Autumnal, vegetarian, and full of texture. Roasted acorn squash halves are finished with a glossy Wooster Sauce glaze and filled with a nutty farro pilaf studded with tart cranberries, toasted pecans, and crisp sage. This is a cozy plated main or impressive side.

Ingredients

• 2 medium acorn squashes (about 2 1/2 pounds total), halved and seeded
• 2 tablespoons olive oil, plus extra for drizzling
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 cup pearled farro, rinsed
• 2 1/4 cups low-sodium vegetable broth
• 1 small yellow onion, finely diced (about 3/4 cup)
• 1 medium carrot, finely diced (about 1/2 cup)
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves, plus 6 whole sprigs for roasting (optional)
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans, roughly chopped
• 1 tablespoon unsalted butter (or olive oil for vegan)
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 8 small fresh sage leaves, thinly sliced plus 4 whole leaves for crisping
• 3 tablespoons Wooster Sauce (from product page)
• 1 tablespoon maple syrup (optional, to mellow acidity)
• Sea salt and black pepper to taste
• Microgreens or chopped parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and a pinch of pepper. Place the squash cut-side down on the prepared baking sheet and tuck 6 sprigs of thyme around them if using. Roast until tender when pierced with a fork, about 30 to 35 minutes.
3. While the squash roasts, cook the farro. In a medium saucepan bring the vegetable broth to a boil. Add the rinsed farro, reduce heat to a simmer, cover and cook until tender but chewy, about 20 to 25 minutes. Drain any excess liquid and set aside.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and carrot and cook until softened, about 5 to 6 minutes. Stir in the garlic and 1 teaspoon thyme and cook 30 seconds more until fragrant.
5. Add the cooked farro to the skillet along with the dried cranberries, toasted pecans, butter, lemon juice, lemon zest, sliced sage, and a pinch of salt and pepper. Stir to combine and warm through for 1 to 2 minutes. Taste and adjust seasoning. Remove from heat.
6. Make the Wooster glaze. In a small bowl whisk together 3 tablespoons Wooster Sauce and 1 tablespoon maple syrup if you prefer a slightly sweeter glaze. Reserve 1 tablespoon of the glaze for finishing the plate.
7. Carefully turn the roasted squash cut-side up. Spoon the warm farro mixture generously into each half, mounding slightly.
8. Brush the exposed edges of the squash and the filled tops with the remaining Wooster glaze. Return to the oven for 6 to 8 minutes until glaze is glossy and warmed through.
9. While the filled squash reheat, crisp the whole sage leaves. In a small skillet heat 1 teaspoon olive oil over medium-high heat. Add the whole sage leaves and fry for 10 to 20 seconds per side until crisp. Transfer to a paper towel to drain and sprinkle lightly with sea salt.
10. Remove the squash from the oven. Drizzle the reserved tablespoon of glaze over each half, garnish with the crisped sage leaves and microgreens or chopped parsley, and serve warm.

Notes

• Make-ahead: The farro pilaf holds well for 1 day refrigerated. Reheat gently and add a splash of broth before stuffing the squash.
• Protein boost: Fold 1 cup of cooked lentils or shredded roasted turkey into the farro for more protein while keeping a similar flavor profile.
• Presentation tip: Serve on a warm platter with extra Wooster Sauce nearby for guests to spoon on more glaze.