Apricot Habanero Glazed Stuffed Baked Squash with Herbed Farro and Toasted Pistachios

Apricot Habanero Glazed Stuffed Baked Squash with Herbed Farro and Toasted Pistachios

This warm, autumn-inspired vegetarian main features halved acorn squash baked and brushed with Coo Moo Apricot Habanero for a glossy sweet-spicy finish. The cavity is filled with lemony herbed farro, caramelized shallots, cranberries, and toasted pistachios for texture. It is approachable to make, visually striking on the table, and showcases the jam both as a glaze and a finishing condiment for extra zing.

Ingredients

• 2 medium acorn squash (about 3 to 4 pounds total), halved and seeds removed
• 2 tablespoons olive oil, plus 1 teaspoon for drizzling
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 cup farro, rinsed
• 2 1/2 cups low-sodium vegetable broth
• 1 medium shallot, finely diced
• 1 tablespoon unsalted butter or olive oil for sautéing
• 1/3 cup dried cranberries
• 1/3 cup toasted pistachios, roughly chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint (optional)
• 1 tablespoon lemon juice plus zest of half a lemon
• 3 tablespoons Coo Moo Apricot Habanero, divided
• 2 ounces crumbled feta or goat cheese for topping (optional)
• Microgreens or baby arugula for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with 2 tablespoons olive oil and sprinkle each half with 1/2 teaspoon salt and a pinch of pepper. Place cut side down on the prepared baking sheet and roast 30 minutes, until tender when pierced with a fork.
3. While the squash roasts, cook the farro. In a medium saucepan bring the vegetable broth to a simmer. Add the rinsed farro, reduce heat to low, cover, and simmer 20 to 25 minutes until tender but chewy. Drain any excess and fluff with a fork.
4. In a skillet over medium heat, melt the butter or warm 1 tablespoon olive oil. Add the diced shallot and sauté 4 to 5 minutes until soft and beginning to caramelize. Add the cooked farro to the skillet and stir to combine. Stir in dried cranberries, lemon zest, lemon juice, chopped parsley and mint, 1 tablespoon of the Apricot Habanero, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
5. After the squash has roasted 30 minutes, flip halves cut side up. Spoon the farro mixture generously into each cavity, mounding slightly.
6. In a small saucepan or microwave-safe bowl warm the remaining 2 tablespoons of Apricot Habanero until pourable. Brush or spoon a thin layer of the warmed jam over each stuffed squash, letting some drip down the sides for a glossy glaze.
7. Return to the oven and bake another 8 to 10 minutes so the filling heats through and the glaze sets. Remove from oven.
8. Top each stuffed squash with crumbled feta or goat cheese if using, a sprinkle of toasted pistachios, and a few microgreens or baby arugula for brightness. Finish with a light drizzle of olive oil and a tiny extra dot of Apricot Habanero on the plate for those who want more heat.
9. Serve warm as a vegetarian main or as a stunning side alongside roasted meats. Leftovers keep in an airtight container for up to 3 days; reheat gently in the oven to preserve texture.

Notes

• Substitutions: Swap farro for quinoa or barley for a gluten-free or different-texture option. Use almonds or pepitas instead of pistachios.
• To make ahead: Prepare the farro filling a day ahead and refrigerate. Roast and stuff the squash the day you plan to serve, then finish with the glaze and final bake.
• Serving tip: Place the jar of Coo Moo Apricot Habanero on the table so guests can add an extra spoonful to their squash for more sweet-heat.