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Two stuffed delicata squash halves with farro and feta on a white plate
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Stuffed Delicata Squash Recipe

Roasted delicata squash boats filled with chewy farro, chickpeas, kale, dried cranberries, feta, and lemon.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 400.7
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 medium delicata squash about 2 lb total, roughly 800 g edible after removing seeds and stems
  • 1/2 cup dry pearled farro 104 g; not whole unpearled farro
  • 2 tbsp olive oil divided
  • 1/2 tsp fine salt 3 g, divided
  • 1/4 tsp black pepper
  • 2 garlic cloves minced, 6 g
  • 75 g kale leaves stems removed, finely chopped
  • 1 can no-salt-added chickpeas 15 oz, drained and rinsed, about 255 g drained
  • 1/4 cup sweetened dried cranberries 30 g
  • 2 oz feta cheese 56 g, crumbled; vegetarian-rennet if needed
  • 2 tbsp lemon juice 30 ml
  • as needed water for cooking farro and loosening filling

Equipment

  • 1 Rimmed sheet pan lined with parchment
  • 1 Saucepan for farro
  • 1 Skillet
  • 1 Mixing bowl
  • 1 Fine-mesh strainer
  • 1 Instant-read thermometer
  • 1 Small ovenproof dish if filling does not all fit

Method
 

  1. Heat oven to 400°F. Scrub squash under running water, dry, halve lengthwise, and scoop out seeds. Brush cut surfaces with 1 tablespoon oil and season with half the salt and the pepper. Set cut-side down on a parchment-lined rimmed sheet pan. Roast 25–35 minutes, until a fork easily pierces the flesh. Turn cut-side up.
  2. Meanwhile, cook farro in a saucepan of unsalted boiling water according to its package, usually 25–30 minutes for pearled farro, until tender but chewy. Drain thoroughly. You should have roughly 1 1/2 cups cooked; use the full cooked batch.
  3. Warm remaining tablespoon oil in a skillet over medium heat. Stir garlic for 30 seconds. Add kale and 2 tablespoons water; cook 3–5 minutes, stirring, until wilted and tender. Stir in chickpeas and remaining salt and warm through for 2 minutes.
  4. Mix cooked farro, kale mixture, cranberries, feta, and lemon juice in a bowl. Divide among roasted squash halves in shallow mounds. If filling exceeds the cavities, place extra in a small covered ovenproof dish alongside the pan.
  5. Bake filled squash and any extra filling 10–15 minutes, until the centers reach 165°F. Serve one half per person, dividing extra filling equally. Leave the stem ends uneaten.
  6. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days. Reheat covered with a splash of water until the center reaches 165°F.

Video

Notes

Contains wheat and milk. Farro cooking time varies; use pearled farro and follow the package. Nutrition is estimated for one squash half plus one quarter of any extra filling, using a general winter-squash proxy and cooked unsalted chickpea values. Brands, squash size, and substitutions change the result.
Related video credit: Emma Frisch, Delicata Squash Recipe 3 Ways, with Main Street Farms. Her stuffed version uses farro, kale, cranberries, feta, and lemon. This version adds chickpeas and garlic, sautés the kale, specifies cooking the farro from dry, and uses its own quantities and heating endpoint. Follow this card for the complete method.