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Squash & Herby Mushroom Farro

Squash with Herby Mushrooms & Farro

a vegetarian main dish for your Thanksgiving table


  • 2 acorn squash
  • 2 tbsp olive oil divided
  • 1 cup farro dry
  • 2 cups low-sodium vegetable oil
  • 4 oz cremini mushrooms
  • 4 oz shitake mushrooms
  • 1 shallot
  • 2 cups kale
  • 1 tsp garlic minced
  • thyme
  • sage


  1. Preheat the oven to 425 F. Prepare a baking sheet with tinfoil/parchment paper

  2. Cut the acorn squash in half. Remove the seeds. Drizzle olive oil, salt and pepper

  3. Place on the baking sheet and cook in the oven for 35 minutes.

  4. Add 1 cup of farro and 2 cups of vegetable broth in a pot. Cook for 10-15 minutes until farro is soft and broth is dissolved.

  5. Wash and slice the mushrooms and shallots, and de-stem the kale.

  6. Meanwhile, in a large skillet, add the olive oil and garlic, followed by mushrooms, shallots, thyme, and sage. Cook for a few minutes before adding the kale.

  7. Cook together for another 8 minutes until the kale is soft.

  8. Remove the thyme and sage leaves.

  9. Add the vegetable mixture to the farro and mix well.

  10. Spoon the farro mixture into the acorn squash.

  11. If serving as a main dish, serve half a squash per person If serving as a side, cut each half in half for 8 portions.