When Instacart gives you kabocha squash instead of the acorn squash you asked for, you Google “What’s kabocha squash?” and then you make pomegranate and farro stuffed kabocha squash topped with some vegan parmesan cheese. The stuff of cozy, healthy weeknight dinner dreams. This pomegranate and farro stuffed kabocha squash is chewy, hearty and full of as many greens as you can handle. It’s also oh so warm and comforting for this final stretch of winter.
When the squash arrived at my doorstep in all of its vibrant green glory, I was actually pretty sad to cut it open. I mean, I always thought I’d be one of those people who decorates their whole house with squash and gourds in the fall and winter. But since we’re still waiting on our home reno to begin, I’m not all that inspired to make things look pretty around here.
That’s so unlike me, I know. But hopefully, once the contractors tear down our boxed-in 90’s kitchen and replace it with all things open concept and white, I’ll be decorating for all the seasons and holidays. Actually, I don’t know why I said “hopefully”. That will most definitely be happening.
The Inspiration
Okay, so once upon a time before being plant-based, I was very into the paleo diet. And cross-fitting before I hit my chin so hard with a barbell it made my tooth wiggly, but that’s a story for another day. Anyway, one fall morning back in those days, I woke up early, went for a run and then treated myself to this fantastic acorn squash recipe stuffed with bacon, and egg and apples courtesy of Paleomg. I believe I hit peak paleo that day. The dish was so smokey, savory and perfect. A true delight. The point is, that recipe is all I knew of what could be creatively done with squash. So when it came time to do something with this kabocha squash on my hands, my thoughts went as follows:
1. I should stuff this squash with something
2. That “something” should proooobably not be bacon.
I perused the kitchen for something a little healthier and found a bag of farro and a couple of pomegranates. Some chewy farro sounded like the perfect pairing since squash is so tender. And the bright color is mostly what drew me to the pomegranate, not gonna lie. But also, I thought its sweet and tart bite would add a fun twist to this otherwise savory dish. So rustic, right?
And of course, any farm-to-table inspired dish isn’t complete without a bit of fresh cheese on top. So I decided why not figure out how to make some vegan parmesan for the finish? That, plus a few handfuls of greens and a drizzle of balsamic glaze is the story of how we ended up with this pomegranate and farro stuffed kabocha squash. It is truly cold-weather dinner perfection.
What does Kabocha Squash Taste Like?
The kabocha squash itself offers a pretty neutral, slightly sweet, kinda nutty flavor. It’s very similar to acorn squash or butternut squash. You could definitely sub the kabocha with those if you can’t find kabocha squash. Or if you just want to.
A Note on Farro
Farro is a savory ancient grain with the best chewy, nutty texture for all of your gut health needs. It has lots of fiber to help keep your microbiome going strong. Oh, and Vitamin B to keep sugar cravings at bay. Plus it is just delicious and can pair perfectly with any sweet or savory situation.
If you’re short on time though, one thing to look out for is making sure you pick up semiperlato or the quick-cooking variety of farro where the bran has been removed. Yes, you lose a tiny bit of the health benefits of bran BUT you make up for it by not having to soak your farro overnight like you would with the whole grain, bran-inclusive kind. Just a simmer in water or veggie broth for 15-25 minutes and you’re all set. Easy peasy.
Ok, let’s make some squash!
The first thing you’ll want to do to make this dish is cut your squash in half so that you have two flat circles. One thing to note: if your squash has a stem longer than half an inch or so, I recommend cutting the top off to remote it completely. You will be left with more of a squash round rather than a bowl, but that’s totally okay because the rest of the ingredients can just sit inside.
Once your squash is cut, you’ll bake it in the oven until tender. While that happens, you will cook the farro in vegetable broth and prepare the remaining vegetables (aside from the greens) in a large skillet, sauteeing them a bit until tender. When the farro is done, simply toss it in the skillet with the remaining veggies, and add a few handfuls of cooking greens to the mix. I recommend spinach, baby kale, swiss chard or arugula. I used a blend.
When the squash is done, I recommend spooning some out and mixing it in with the filling to make it a bit creamier. Once everything is pretty much cooked, you’ll turn the heat off as toss in your pomegranate seeds just before serving. You can even save a few to add a pop of color as a garnish.
Making the Easiest Vegan Parmesan Cheese
This step is totally optional but also highly recommended for adding a cheesy, nutty, tangy flavor to the dish. Plus, everything is just better with cheese, right? Even if it’s vegan. Plus it’s only one step, so how can you not? To make the vegan parm you just drop blanched almond slivers, nutritional yeast, apple cider vinegar, salt, pepper and garlic powder to a food processor. Pulse for a second or two and there you have it. You can tweak this to your liking, adding more nutritional yeast for cheesiness and more apple cider vinegar for tanginess. Maybe even make a double batch to top salads, pasta, eggs, pizza or whatever else you’re into! Your cheese. Your business. Then, it’s time to assemble.
Putting the Stuffed Kabocha Squash Together
Alright, time for this stuffed kabocha squash to shine. To serve, you just place your squash on a large plate and fill it up with the farro pomegranate stuffing. Some might spill over a bit but as my mom used to say, it doesn’t matter how it looks once it’s in your stomach. Although if you need all your food to look like it came out of a food & wine magazine like me, you can also not over-stuff them and save a bit of the stuffing for later. It should keep for about 4 to 5 days in the refrigerator.
To top, you’ll sprinkle a couple tablespoons of your vegan parmesan on top. You can use your fingers to pinch it on in larger clumps if you like, or just sprinkle it with a spoon like classic parmesan cheese. The last step is totally optional, but adding a few more pomegranate seeds on top and a sprinkle of balsamic glaze (I get mine from Trader Joe’s) makes this dish feel even more gourmet.
And that’s it! A healthy, plant-based and cozy meal perfect for a night at home. If you guys try this and like it, please do tag me on @girlaboutgreens on Instagram. I would love to see how you like it! Okay, well I’m off to catch up on the Bachelor now and then dream of eating this squash. #TeamBri all the way.
For more cozy fall and winter dishes, check out some other Girl about Greens faves: