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Stuffed Acorn Squash with Farro and Mushrooms
and smoky chipotle yogurt sauce

Active: 30 min Total: 1 hr 30 min
We use vegetarian meat substitutes sparingly, but think you'll love the combination of spicy veggie sausage and the sweetness of acorn squash in this recipe. You can also substitute white beans for the veggie sausage to fill the acorn squash.


Smoky Chipotle Yogurt Sauce:
  • Yogurt, plain or Greek - 3/4 cup
  • Chipotle pepper (opt - canned, found usually in adobo sauce) - 1/2
  • Lemons - 1/2 , zest and juice of
  • Garlic - 1 clove , peeled
  • Paprika, smoked - 1/2 tsp
  • Mustard, Dijon - 1/2 tsp
  • Brown sugar - 1/2 tsp
Stuffed Acorn Squash with Farro and White Beans:
  • Farro, semi-pearled (enough for 2 nights) - 1 1/2 cups
  • Onions, small - 1 , chopped
  • Squash, acorn, large - 2 , halved, seeds and fibers removed
  • Vegetarian sausage (sub tempeh, tofu or white beans) - 4 links , chopped
  • Mushrooms, white or brown button - 4 oz , chopped
  • Parsley, fresh - 1 Tbsp , chopped
  • Butter - 4 Tbsp
  • Oil, cooking - 1 Tbsp
  • Vinegar, apple cider - 1 tsp


  1. Farro - If prepping right before cooking, jump to Make Steps #1 - #2 to get acorn squash halves roasting before returning to remaining prep steps. This makes enough farro for 2 nights. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Onions / Squash (video is for butternut squash, but halve and scoop out seeds as shown) - Prep as directed. (Can be done up to 5 days ahead)
  3. Yogurt sauce - Combine yogurt, chipotle pepper, lemon zest and juice, garlic, paprika, mustard and sugar. Blend with an immersion or standing blender until smooth. Season with some salt and pepper. (Can be done up to 3 days ahead)
  4. Sausage / Mushrooms - Prep as directed. (Can be done up to 2 days ahead)
  5. Parsley - Chop.

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  1. Heat oven to 450F / 232C.
  2. Put acorn squash halves, cut-side down on a greased sheet pan. Roast until easily pierced with a fork, ~25 minutes.
  3. While squash roasts, heat a skillet over medium heat. Add oil and when it begins to shimmer, add mushrooms. Saute mushrooms until golden brown and tender, 3 to 4 minutes. Add onions and sausage with a pinch of salt and saute until onions are soft and sausage begins to brown, ~2 minutes more. Stir in vinegar, parsley and half the farro (remember to save the other half for Wednesday). Season with salt and pepper.
  4. Turn squash halves cut-side up and place 1 Tbsp butter in the center of each. Season lightly with salt and pepper. Press filling into acorn squash halves and continue baking until the squash is very tender and the flavors have had a chance to blend, ~10 minutes more.
  5. Serve acorn squash halves in bowls with yogurt sauce as topping. Enjoy!



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