Hazelnut, White Bean, and Farro Stuffed Acorn Squash · Sentzational

Hazelnut, White Bean, and Farro Stuffed Acorn Squash

Perfect for Thanksgiving or for those cold winter nights where you want to get in the Holiday spirit without the Holiday food coma. Can feed 3-6 depending on how you cut the squash or if you want it for a meal or a side.

  • Prep Time: 10m
  • Cook Time: 1h
  • Total Time: 1h 10m


  • 1 cup uncooked whole grain farro
  • 2 cups vegetable broth
  • 1/2 cup chopped celery
  • 1/2 cup chopped or julienned carrots
  • 1/2 cup toasted hazelnuts
  • 1 15-16 oz. can cannellini beans (unsalted)
  • 1 tablespoon fresh sage chopped
  • 2 tablespoons olive oil
  • 3 acorn squash


  1. Preheat oven to 350 degrees
  2. Cook farro according to instructions. If you are in a hurry use the 10-minute farro from Trader Joe's
  3. Cut the tops off the squash and scoop out the seeds. Put a light coating of olive oil and some salt and pepper in the squash, add to a sprayed baking dish cut side up, and bake for about 45 minutes until tender.
  4. In the mean time. Add olive oil to a medium-high heated pan and then add celery and carrots. Season with salt and pepper and let cook for about 10 minutes.
  5. Add sage in the last minute then remove from stove and add in farro mixture, beans, and hazelnuts
  6. Fill the acorn squash with this mixture, drizzle the tops with a bit more olive oil, and return to the oven for 10-15 minutes until the mixture is slightly browned.
  7. You can serve as is, or add some honey or cranberry sauce over the top depending on your mood.