Stuffed Roasted Acorn Squash

When roasted, acorn squash has a sweet, nutty flavor that blends nicely with the grains, dried fruit and toasted nuts. Serve each half-squash as a light vegetarian main dish or as a side.
Prep Time
Cook Time


  •  2 medium acorn squash
  •  4 Tablespoons melted Danish Creamery European Style Rosemary Salt Butter, divided
  •  Kosher salt
  •  freshly ground black pepper
  •  ½ cup diced red onion
  •  6 ounces dried apricots, diced
  •  ¼ cup white balsamic vinegar
  •  1½ cups cooked farro
  •  ½ cup toasted pecans, chopped
  •  1 Tablespoon minced fresh sage
  •  ¼ cup grated parmesan


  • Preheat oven to 400°F. Line a baking sheet with foil.
  • Trim ends off both squash so the halves will lay flat, then halve crosswise and use a spoon to scoop out seeds.
  • Brush the insides all over with 2 tablespoons melted rosemary butter, season with salt and pepper, and arrange cut side down on the prepared baking sheet. Roast until tender, 35-45 minutes. Increase oven to 450°F.
  • Heat remaining 2 tablespoons rosemary butter in a large skillet over medium heat. Add onions and cook until softened, 8-10 minutes. Add apricots and vinegar. Simmer until apricots are soft, 3-5 minutes. Remove from heat and stir in cooked farro, pecans, sage and parmesan. Season with salt and pepper.
  • Flip over roasted squash halves and fill with ½ cup farro mixture. Bake for 5 minutes, until heated through. Serve warm.

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