Stuffed Delicata Squash with Farro, Leek & Mushrooms

Total Time
45 min
20 min
25 min
This savory, cool weather dish brings together some of the season's best flavors. Fresh mushrooms like shiitake, oyster, and maitake, currants, leeks, thyme, are sauteed, combined with fontina and Parmesan cheeses and mixed with semi-pearled farro for a delicious, hearty filling that tastes fantastic with another fall favorite: Delicata squash. The squash gets halved and roasted, and then the cooked halves are packed with the filling. One last blast in the oven for the cheese to melt, and it's ready to go.


uncooked delicata squash

4 medium, halved lengthwise, insides scraped out and discarded

uncooked semi-pearled farro

6 oz

fresh mushroom(s)

½ cup(s), mixed (like shiitake, oyster, and maitake), roughly chopped

uncooked leek(s)

½ cup(s), white and light green parts only, thinly sliced

grated Parmesan cheese

1 oz, finely

fontina cheese

1 oz, grated

sherry vinegar

1 Tbsp

garlic clove(s)

2 medium clove(s), roughly chopped

fresh thyme

2 tsp

fresh parsley

¼ cup(s), roughly chopped

olive oil

5 tsp

dried currants

2 Tbsp

kosher salt

1 pinch

black pepper

1 pinch


  1. Roast the squash: Place an oven rack in the center of the oven, then preheat to 450°F. Place the currants in a bowl with 2 tablespoons of warm water; set aside to plump. Place the squash on a sheet pan; drizzle with 1 teaspoon olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, cut side down. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully flip each squash half on the sheet pan, to be cut side up.
  2. Cook the farro: While the squash roasts, heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat; drain thoroughly and return to pot.
  3. Cook the vegetables: While the farro cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a plate. To the same pan, add 1⁄2 teaspoon of olive oil; heat on medium-high until hot. Add the sliced leek and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the browned mushrooms, thyme, and vinegar; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the plumped currants, draining before adding.
  4. Make the filling: To the pot of cooked farro, add the cooked vegetables, fontina cheese, and 1 1⁄2 teaspoons of olive oil; season with salt and pepper. Stir to combine.
  5. Assemble & bake the squash: Tightly pack each roasted squash half with the filling; drizzle with 1 teaspoon of olive oil. Top with the parmesan cheese. Bake 5 to 6 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Garnish with the parsley. Enjoy!

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