This recipe for Apple Pecan Butternut Squash Boats combines the subtle sweetness of Fuji apples, the nutty warmth of pecans, and the buttery deliciousness of butternut squash to make the perfect fall dinner. This dish makes a perfect Thanksgiving side dish that is sure to please and is vegan/plant-based/vegetarian friendly.
Fall has truly some of the best flavor combination potentials of any season…in my humble opinion. Pumpkin, and apple, and squash, oh my! S’mores galore, toasted nuts, mulled apple ciders, chai spice, and the list goes on.
I love to let these flavors play off each other and use this season to try some interesting flavor combos. Some are fantastic and some are epic fails. But this one paid off.
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Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400F.
Next, prepare the butternut squash. Cut off the top and bottom of the squash. Halve the squash lengthwise. Scoop out the seeds with a spoon.
If you have larger butternut squash, you may want to cut the halves in half horizontally to make more reasonable portions. For smaller squash, you may be fine to cut only lengthwise.
Rub the cut side with about 1/2 tsp olive oil each. Sprinkle with salt and pepper. Place cut-side down on a baking sheet. Roast for about 45 minutes. Let cool on the baking sheet about 10 minutes.
Step 2: Cook the Stuffing
While the squash is roasting, we’re going to start on the stuffing. Combine 1 cups pearled farro with 1-3/4 cups low-sodium chicken broth in a medium sauce pot. Bring to a boil, then reduce to a simmer. Cook covered about 25 minutes. The cook time may vary, but on average pearled farro takes 22-27 minutes to cook to my preferred tenderness. Remove from heat and set aside.
In a large skillet, heat 1 tsp of olive oil on medium-high heat. Add the red onion, celery, apple and pecans to the skillet. Roast 5 to 6 minutes, until the onion begins to soften.
Stir in the farro and reduce to medium heat. Scoop 3 to 4 tablespoons of squash flesh from each squash half, making sure to scoop evenly so that there is a nice layer of squash left in the shell to hold the stuffing in place. Add the scooped squash to the skillet.
Season with salt, pepper, and rubbed sage. Stir well to combine. Cook another 3 to 4 minutes, until warmed through. Remove from heat.
Step 3: Stuff the Squash Boats
Set your oven to broil.
Scoop a generous amount of filling into each of the butternut squash boats. There will be leftover filling.
Transfer the stuffed squash back to the baking sheet. Broil for about 3 to 4 minutes, or until the tops are lightly browned. Serve and enjoy!
Let us know what you think about this recipe for Apple Pecan Butternut Squash Boats by dropping a comment and/or rating below. We love to hear from you! And make sure to tag us in your creations on Instagram @sticksscratchkitchen.
Want more fall dinner inspiration? Check out these recipes!
- Apple Chicken Sausage Skillet
- Maple Balsamic Butternut Squash Pasta
- Stuffed Sweet Potatoes with Miso Butter Farro
- Creamy Butternut Squash Risotto
- Butternut Squash and Black Bean Burgers
Apple Pecan Butternut Squash Boats
Ingredients
- 2 small butternut squash
- 2 tsp extra virgin olive oil, divided
- ½ tsp salt, divided
- ½ tsp ground black pepper, divided
- 1 c pearled farro
- 1¾ c low-sodium chicken or vegetable broth
- 3 celery ribs, sliced
- 1 Fuji apple, finely chopped
- ½ red onion, diced
- 1 tsp rubbed sage
- â…“ c pecans, chopped
Instructions
- Pre-heat the oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with ¼ teaspoon of olive oil each. Place the squash cut-side down on a baking sheet. Roast for about 40 to 45 minutes, or until soft. Remove from the oven and let cool for about 10 minutes.
- While the squash is cooking, make the farro. Combine farro and broth in a medium saucepan. Bring to a boil, then reduce to a simmer. Cook covered on medium-low heat, maintaining the simmer. Cook for about 25 minutes, or until farro is tender. Remove from heat.
- Heat remaining 1 teaspoon of olive oil in a large skillet. Add onion, celery, apples, and pecans to the skillet. Cook about 5 to 6 minutes, or until onions begin to soften.
- Stir in the farro and reduce to medium heat. Scoop 3 to 4 tablespoons of squash flesh from each squash half, making sure to scoop evenly so that there is a nice layer of squash left in the shell to hold the stuffing in place. Add the scooped squash to the skillet. Season with salt, pepper, and rubbed sage. Stir well to combine. Cook another 3 to 4 minutes, until warmed through. Remove from heat.
- Turn the oven onto a broil. Spoon a generous amount of filling into each squash. Return the squash to the baking sheet. Broil for 3 to 4 minutes, or until the tops are lightly browned. Serve and enjoy.
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