Olive oil

Black pepper


Yellow onion

Baby arugula



Delicata squash

Dried cherries

Vegetable broth

Parmesan cheese

The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.

Once your squash is cleaned, place them on a parchment-lined baking sheet, drizzle with a little olive oil and season with salt and pepper. Roast, cut side down,  for 20 - 30 minutes.

While the Delicata squash is roasting, make the farro and arugula filling.  You can make this recipe vegan by eliminating the cheese or using vegan cheese.

Return the stuffed Delicata squash to the oven for 20 minutes, to let everything heat through and top with freshly grated Parmesan.

Stuffed squash is perfect for this time of year. They are filling and hearty, they’re perfect for weeknight cooking and they make terrific leftovers for lunch during the week.

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