I’ve been making stuffed squash for years and I love experimenting with different types and different fillings. While butternut squash gets a lot of love (and for good reason- it’s so versatile), my favorites far and away are actually delicata and honeynut. They’re so much sweeter and they’re both so pretty in terms of presentation. I was feeling like a meatless meal this week and came up with this farro stuffed honeynut squash and wow, it did not disappoint.
If you’re not familiar with honeynut squash, it’s similar to butternut but the flesh is deeper in color and the flavor is sweeter and more robust. This was a bit of a pantry meal for me, I used pumpkin seeds, pecans, dates and a bit of pumpkin puree to round out the farro filling and added kale for some greens. The drizzle of honey at the end was the perfect complement- such a cozy fall dish! Check out the reel I did making this on IG here.
- 2 honeynut squash, cut in half, seeds scooped out
- 8 oz farro, cooked and drained
- 1 cup chopped kale
- 1/2 cup chopped pitted dates
- 1/2 cup pumpkin seeds
- 1/4 cup chopped pecans
- 1/4 cup finely grated parmigiano reggiano
- 1/4 cup EVOO
- salt & pepper to taste
- honey to drizzle
Drizzle honeynut squash with EVOO (you can also use butter) and sprinkle with salt and pepper.
Roast your honeynut squash at 400 degrees for 30-40 minutes (depending on size of squash) Pro tip: score the flesh in a cross pattern to help it cook more evenly.
- While squash is cooking, prepare your farro filling. Combine cooked farro and other ingredients in a large bowl and stir together, adding a bit more olive oil to bind if it’s feeling too dry.
- Once squash is cooked, spoon farro mixture into squash and over top. Drizzle with honey and serve.