\n![\"vegan](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2024\/04\/Farro-Stuffed-Butternut-Squash-14-683x1024.jpg\")
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<\/figure><\/div>\n\n\nI may be biased since I haven\u2019t eaten turkey in years, but I think this farro stuffed butternut squash can give turkey a run for its money as the star of your Thanksgiving dinner. While most recipes for stuffed butternut squash are packed with quinoa, I’ve fallen in love with farro. This hearty whole grain is high in fiber, protein (more than most whole grains), and antioxidants. If you bought a bag of farro<\/a> (I always get mine from SIMPLi<\/a>!) and need a couple other recipes to try, I also love this\u00a0easy farro risotto<\/a><\/strong>\u00a0and this\u00a0farro soup<\/a><\/strong>. <\/p>\n\n\n\n Although this vegan stuffed butternut squash looks intimidating, I swear that method for cooking this up is straightforward and total doable. One thing I love about serving butternut squash this way is that you can skip all the peeling and chopping cause it always takes forever. Once you’ve got the squash in the oven, you can cook up the filling. <\/p>\n\n\n\n And if you’re looking for more vegan squash recipes, be sure to check out my butternut squash and red pepper soup<\/a><\/strong> or my chickpea and butternut squash curry<\/a><\/strong>.<\/p>\n\n\n\n Try a different squash:<\/strong> butternut isn’t the only fall squash that can be stuffed. You can also use this recipe with delicate, acorn, kabocha, or honeynut. <\/p>\n\n\n\n Add Protein: give this stuffed squash a protein boost by adding some veggie sausage or lentils.<\/strong> For sausage, I’d add 3 chopped veggie sausages into the skillet when you’re cooking up the onion, kale, and mushrooms. If you want to try lentils (or even beans like white beans or chickpeas), add 1 cup cooked straight into the filling when you combine the farro and cooked kale mixture. <\/p>\n\n\n\n Use a Different Grain: <\/strong>don’t have farro or not a fan of the flavor? Swap it out for another whole grain like brown rice, quinoa, or barley.<\/p>\n\n\n\n Bake the squash: <\/strong>Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.\u00a0Halve the butternut squash lengthwise, then brush both sides of the squash with 1 tablespoon of the olive oil. Place cut side down on the baking sheet and poke a few times with a fork. Bake for 40-45 minutes or until fork tender.<\/p>\n\n\n\n Cook the Farro:<\/strong> While the squash is roasting, rinse the farro well under cold running water. Then, bring a medium pot of water to a boil and stir in the farro and broth paste. Turn the heat down to low and simmer for 20 minutes or until the farro is softened. Drain and set aside.<\/p>\n<\/div>\n<\/div>\n\n\n\n Cook the Rest of the Filling:<\/strong> Add the other 1 tablespoon olive oil to a nonstick skillet over medium-high heat. Add the onion and mushrooms and saute for 3-5 minutes until tender.\u00a0Stir in the kale, garlic, walnuts, and tamari. Saute for another 2-3 minutes to wilt the kale.\u00a0Transfer the cooked farro, kale mixture, dried cranberries, and vegan feta to a large bowl and mix well with a spoon.<\/p>\n<\/div>\n\n\n\n Assemble:<\/strong> Once the butternut squash is cool enough to handle, use a spoon to scoop out some of the flesh, leaving a \u00bd-inch border around the sides. (Reserve the scooped out squash for another recipe.) Fill each squash cavity with the farro salad. Drizzle with balsamic glaze and garnish with chopped parsley. Enjoy!<\/p>\n<\/div>\n<\/div>\n\n\n\n Fridge:<\/strong> store leftover stuffed butternut squash in an airtight container in the first for up to 3 days. <\/p>\n\n\n\n Freezer:<\/strong> store the stuffed butternut squash in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before reheating in the microwave. <\/p>\n\n\n\n Unlike most baked butternut squash recipes, you don’t need to peel the squash for this recipe! It’s always such a pain to peel so it’s nice that you can leave it on for this one. <\/p> <\/div> Yes, although most people scoop the flesh of the butternut squash out of the skin when serving – you can eat the skin if you’d like! <\/p> <\/div> <\/div>\n\n\n\nIngredients for Vegetarian Stuffed Butternut Squash<\/h2>\n\n\n\n
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\n![\"vegan](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2024\/04\/Farro-Stuffed-Butternut-Squash-11-673x1024.jpg\")
<\/figure><\/div>\n\n\nVariations and Substitutions<\/h2>\n\n\n\n
How to Make Stuffed Butternut Squash<\/h2>\n\n\n\n
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\n![\"cooked](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2024\/04\/Farro-Stuffed-Butternut-Squash-400x550.jpg\")
<\/figure><\/div>\n\n\n\n\n![\"butternut](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2024\/04\/Farro-Stuffed-Butternut-Squash-2-400x550.jpg\")
<\/figure><\/div>\n\n\n\n![\"assembled](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2024\/04\/Farro-Stuffed-Butternut-Squash-4-400x550.jpg\")
<\/figure><\/div>\n\n\nStorage and Make Ahead Tips<\/h2>\n\n\n\n
Recipe FAQs<\/h2>\n\n\n\n
Do you peel the butternut squash before baking?<\/strong> Can you eat the skin on a stuffed butternut squash?<\/strong> \n \n\n \n \n \n More Thanksgiving Main Dishes<\/h2>\n\n <\/div>\n \n
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![\"vegetarian](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2019\/02\/IMG_7986-400x550.jpg\")
<\/a>\n <\/div>\n \n ![\"vegan](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2023\/11\/Vegan-Lentil-Shepherds-Pie-5-1-400x550.jpg\")
<\/a>\n <\/div>\n \n ![\"Vegan](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2017\/03\/Vegan-Lasagna-400x550.jpg\")
<\/a>\n <\/div>\n \n ![\"Vegan](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2017\/11\/Vegan-Meatballs-with-Mushroom-Gravy-400x550.jpg\")
<\/a>\n <\/div>\n \n ![\"\u2b50\"](\"https:\/\/s.w.org\/images\/core\/emoji\/15.0.3\/72x72\/2b50.png\")
rating and tag #dietitiandebbie on instagram!<\/strong><\/p>\n\n\n<\/div>\n\n![\"farro](\"https:\/\/dietitiandebbie.com\/wp-content\/uploads\/2024\/04\/Farro-Stuffed-Butternut-Squash-14-150x150.jpg\")
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