Baked Acorn Squash Stuffed with Farro, Prunes, and Pears

Preparation info
  • Serves


    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This recipe is a classic use of seasonal ingredients paired in a way that balances the flavors of each one perfectly. It can be used as an entrée or a side dish.


  • 2 small acorn squash
  • Coarse salt and freshly ground pepper to taste
  • 8 dried plums (prunes), pitted and chopped


Prepare your mise en place.

Using a sharp knife, carefully cut the squash in half crosswise. Scoop out and discard the seeds and stringy pulp. Season the flesh with salt and pepper to taste. Place cut side down in a shallow baking dish. Add ½ cup water and cover the dish with aluminum foil. Place in the oven and bake for 35 minutes. Remove from the oven and invert the squash. Set