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–+ servings

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!