Squash dish bold enough for carnivores

Looking for a vegan main dish that’s robust enough to leave a meat-eater satisfied? This squash dish has you covered.

We start by halving and roasting acorn squash. Since the bowl-like shape of the squash just begs to be filled, we created a mushroom-farro stuffing spiked with lemon zest and juice. Crumbled soft goat cheese or feta would be a delicious addition to the stuffing.

Each half is just about right as an entree serving, but they are easily cut into quarters to work as a side dish. If you want to feed a crowd, the recipe can be doubled or tripled.

Winter Citrus, Mushroom and Farro Stuffed Acorn Squash

Start to finish: 45 minutes Servings: 4

2 medium acorn squash • Olive oil • Kosher salt and ground black pepper 1 1/2 cups thinly sliced mixed mushrooms 1 medium yellow onion, diced 2 cloves garlic, minced 2 cups cooked farro 1/4 cup chopped fresh parsley 1 Tbsp minced fresh rosemary 1 Tbsp chopped fresh thyme • Zest and juice of 1 lemon

Heat the oven to 400 F. Line a small baking pan (such as a nine-by-nine-inch pan) with foil and spritz with cooking spray.

Cut the acorn squash in half from stem to point and scoop out the seeds and membranes. Slice off a small piece of skin from the rounded side of each half so the squash can sit flat with the cut side up. Rub the cut side of each half with a bit of olive oil, sprinkle with salt and black pepper, then arrange in the prepared pan. Bake for 30 minutes.

Meanwhile, in a medium sauté pan over medium-high, heat 2 Tbsp olive oil. Add the mushrooms and cook for five minutes, or until they begin to brown. Add the onion and garlic and cook for another five minutes, until the onions are tender. Remove from heat and stir in the farro, parsley, rosemary, thyme, and lemon zest and juice.

When the squash has cooked for 30 minutes, remove it from the oven and spoon the filling into each half. Return to the oven and cook for another 10 minutes, or until the squash flesh is tender when pierced with a paring knife.