This Maple Roasted Squash with Brown Butter Mushroom Farro is fall comfort on a plate. Sweet roasted Koginut squash is brushed with maple syrup and olive oil, then filled with a rich brown butter mushroom and farro mixture that’s nutty, savory, and perfectly balanced. A final sprinkle of golden, buttery breadcrumbs adds crunch to every bite.
It’s the kind of dish that makes your kitchen smell like autumn — with notes of sage, thyme, and brown butter — and feels right at home for a weeknight dinner or a Thanksgiving side.
Why you’ll love this recipe!
What ingredients do I need?
- Koginut Squash: A cross between butternut and kabocha squash, Koginut has a naturally sweet, nutty flavor and velvety texture that caramelizes beautifully when roasted. If Koginut isn’t available, try acorn, delicata, or butternut squash instead, they roast beautifully and offer a similar sweetness.
- Maple Syrup: Adds subtle sweetness and enhances the squash’s natural sugars for golden, sticky edges.
- Olive Oil: Helps the squash roast evenly while adding a mild fruity richness.
- Unsalted Butter: When browned, it develops a toasty, nutty aroma that deepens the flavor of the mushrooms and farro.
- Shallot: Offers a mild, sweet onion flavor that complements earthy mushrooms.
- Garlic: Adds depth and savory warmth to the filling.
- Baby Bella Mushrooms: Earthy and meaty, they form the flavorful backbone of the dish.
- Fresh Sage & Thyme: Aromatic fall herbs that infuse the filling with cozy, savory notes.
- Farro: A hearty ancient grain with a chewy texture and nutty flavor that balances the sweetness of the squash.
- Pumpkin Seeds (Pepitas): Add crunch, nuttiness, and extra protein.
- Maple Syrup (for the filling): A touch of sweetness that ties the earthy and savory flavors together.
- Dried Parsley, Coriander, Nutmeg & Paprika: A warm spice blend that enhances the brown butter and adds subtle depth.
- Panko Breadcrumbs: Toasted in butter for a crisp, golden topping that adds texture and contrast.
Recipe Variations
- Switch up the type of squash you use!
- Change up the grain! Use quinoa, brown or white rice, barley, etc.
- Add in some cheese. Goat cheese, or feta, would pair wonderfully with this!
- Fold in spinach or kale for extra color and nutrition.
- Add a pinch of crushed red pepper flakes or drizzle of hot honey.
- Make It Vegan. Use plant-based butter!
- Use different types of nuts, like chopped toasted walnuts or pecans, in place of the pumpkin seeds.
Pro Tips
- Brown your butter carefully. Watch for golden flecks and a nutty aroma, that’s when you know it is ready. Too dark, and it can turn bitter.
- Don’t rush the mushrooms. Sauté until the liquid evaporates and they start to brown.
- Caramelize the squash! Turn over the squash, and broil for 2–3 minutes after roasting to get golden, sticky edges that add incredible flavor.
- Add the crunch at the end. Sprinkle toasted breadcrumbs just before serving to keep them crispy.
- Cook the farro ahead of time. It stores well and saves time when assembling the filling.
- Finish with flaky salt, a drizzle of maple syrup, or a drizzle of good extra virgin olive oil for a final layer of texture and balance.
Can I Substitute?
Yes! Like always though, it may change the overall flavor and textures!
- Squash: Use acorn, delicata, or butternut squash if Koginut isn’t available.
- Farro: Substitute quinoa, barley, or brown rice for a gluten-free or faster option.
- Butter: Swap with olive oil or vegan butter for a dairy-free version.
- Mushrooms: Cremini or portobello mushrooms both work great.
- Pumpkin seeds: Try toasted walnuts, pecans, or sunflower seeds for a nutty crunch.
- Breadcrumbs: Use gluten-free panko, or finely chopped nuts for a grain-free topping.
- Herbs: Dried sage and thyme can replace fresh, cut the amount in half.
Leftovers and Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat, warm in a 350°F oven until heated through (about 10–15 minutes).
- The filling can be frozen separately for up to 1 month — reheat before stuffing fresh squash.
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Maple Roasted Squash with Brown Butter Mushroom Farro
This Maple Roasted Squash with Brown Butter Mushroom Farro is a cozy vegetarian fall dish featuring caramelized Koginut squash, nutty brown butter farro, savory mushrooms, and crisp buttery breadcrumbs. Perfect for a holiday side or hearty plant-based main.
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Servings: 4 servings
Ingredients
Roasted Squash—
- 2 Koginut squash or any favorite winter squash (like acorn or delicata)
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- ¼ teaspoon salt
Brown Butter Mushroom Filling—
- 3 tablespoons unsalted butter
- 1 shallot roughly chopped
- 4 garlic cloves peeled
- 1 pound baby bella mushrooms cleaned and trimmed
- 5 fresh sage leaves
- 3 sprigs fresh thyme
- 1 cup cooked farro
- ½ cup pumpkin seeds pepitas
- 1 tablespoon maple syrup
- ¼ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground coriander
- ⅛ teaspoon nutmeg
- ⅛ teaspoon paprika
Crispy Breadcrumb Topping—
- ½ cup panko breadcrumbs
- 1 tablespoon unsalted butter
Instructions
Roast the Squash:
- Preheat oven to 400°F (200°C).
- Halve each squash and scoop out the seeds.
- Brush the cut sides with olive oil, maple syrup, and sprinkle lightly with salt.
- Place cut-side down on a parchment-lined baking sheet and roast for 25–30 minutes, until tender.
- For caramelized edges, flip the squash cut-side up and broil for 3–4 minutes. Set aside.
Make the Mushroom Filling
- In a food processor, combine shallot, garlic, mushrooms, and sage leaves. Pulse until finely chopped.
- In a large skillet, melt 3 tablespoons butter over medium heat. Continue to cook until it begins to turn golden and smell nutty (about 3 minutes).
- Add the mushroom mixture along with the thyme sprigs, salt, pepper, parsley, coriander, nutmeg, and paprika.
- Sauté for 10–15 minutes, stirring occasionally, until most of the liquid has evaporated and the mushrooms begin to brown.
- Remove and discard the thyme sprigs.
- Stir in maple syrup, cooked farro, and pumpkin seeds. Cook for another 1–2 minutes, just to combine.
Prepare the Crispy Breadcrumbs
- In a small pan, melt 1 tablespoon butter over medium heat.
- Add panko breadcrumbs and stir constantly until golden brown and crispy, about 3–4 minutes. Remove from heat and set aside.
Assemble & Serve
- Spoon the warm mushroom and farro mixture into the roasted squash halves. Sprinkle with the crispy breadcrumbs and a few extra pumpkin seeds if desired. Enjoy!
Maple Roasted Squash | Brown Butter Mushrooms | Stuffed Squash | Fall Recipes | Stuffed Squash Recipe | Koginut Squash | Farro Stuffed Squash | Vegetarian Recipes | Cozy Fall Dinner | Cozy Fall Recipes | Side Dish | Holiday Recipes | Thanksgiving Recipes | Meatless Sides | Side Dish Recipes | Squash Recipes | Raised Squash Recipes
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.