Irresistible Farro Stuffing Recipe with Butternut Squash

The rich aroma of sage mingling with nutty farro and sweet roasted butternut squash is enough to turn any meal into a feast. This farro stuffing recipe is one of those dishes that feels like a hug in a bowl—cozy, satisfying, and packed with seasonal flavors. I first made this recipe for a Friendsgiving dinner a few years ago, and let me tell you, it was the star of the table! Whether you’re looking for a unique addition to your holiday spread or just a delicious weeknight side dish, this recipe is sure to impress.

Farro stuffing with butternut squash and sage is not only hearty and flavorful, but it’s also a healthier twist on traditional bread-based stuffing. And don’t worry—it’s still got all the comforting vibes you’d hope for. With just the right balance of chewy farro, tender squash, and fragrant herbs, it’s the perfect pairing for roasted chicken, turkey, or even a plant-based main. Let’s dig in!

Why You’ll Love This Recipe

• Packed with nutrition: Farro is a whole grain loaded with fiber and nutrients, and combined with the butternut squash, you get a dish that’s as healthy as it is delicious.
• Perfectly seasonal: This recipe highlights fall flavors and ingredients, making it ideal for holiday dinners or cozy autumn evenings.
• A crowd-pleaser: Whether you’re hosting vegetarians or omnivores, this stuffing is loved by all—and it pairs beautifully with any main course.
• Easy to customize: You can tweak the ingredients to suit your taste or dietary preferences, making it a versatile option for nearly any table.
• Next-level comfort: The combination of nutty farro, creamy squash, and savory sage makes every bite irresistible.
• Make-ahead friendly: Prep it ahead of time; it reheats beautifully, saving you stress during busy gatherings.

What sets this recipe apart is the use of farro. While bread-based stuffing can be heavy, farro brings a chewy texture and hearty flavor that feels lighter but still satisfying. Plus, the roasted butternut squash adds a touch of natural sweetness, balancing the savory notes of sage and garlic. It’s comfort food reimagined for modern tastes!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create big flavor. Here’s what you’ll need:

• Farro: The star of the dish! Pearled farro cooks faster, but whole farro has a chewier texture. Choose what you prefer.
• Butternut squash: Peeled, seeded, and diced into bite-sized cubes. Look for a firm, bright orange squash for the best flavor.
• Onion: A yellow or sweet onion works best to add subtle sweetness to the stuffing.
• Garlic: Minced or finely chopped—you can never go wrong with garlic here.
• Fresh sage: This herb is key to the recipe’s flavor. Chop it finely for even distribution.
• Thyme: Optional, but it pairs beautifully with sage and adds depth.
• Vegetable broth: Helps cook the farro and infuses it with flavor. Chicken broth works too, if you’re not vegetarian.
• Olive oil: For roasting the squash and sautéing the aromatics.
• Salt and pepper: To season every layer perfectly.
• Optional toppings: Chopped parsley for freshness or toasted nuts for crunch.

You’ll find most of these ingredients at your local grocery store, and many are pantry staples. If you can’t find fresh sage, dried works just fine—use about half the amount.

Equipment Needed

Here’s all you need to make this recipe:

• Large pot: For cooking the farro.
• Baking sheet: To roast the butternut squash.
• Skillet: For sautéing the onions, garlic, and herbs.
• Mixing bowl: To combine everything before serving.
• Knife and cutting board: For prepping the vegetables.

If you don’t have a skillet, you can use a medium saucepan instead. And for roasting, parchment paper on the baking sheet helps with cleanup!

Preparation Method

1. Cook the farro: Rinse 1 cup (200g) of farro under cold water. In a large pot, combine farro with 3 cups (720ml) of vegetable broth and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until tender. Drain any excess liquid and set aside.
2. Roast the squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
3. Sauté the aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic, sage, and thyme, cooking for another minute until fragrant.
4. Combine the ingredients: In a large mixing bowl, combine the cooked farro, roasted squash, and sautéed aromatics. Stir well and taste for seasoning, adding more salt and pepper if necessary.
5. Optional garnish: Sprinkle with chopped parsley or toasted nuts for added texture and flavor.

This stuffing is ready to serve warm, but it can also be made ahead and reheated just before serving.

Cooking Tips & Techniques

• Don’t overcook the farro: You want it chewy, not mushy. Keep an eye on it as it simmers.
• Caramelize the squash: Roasting brings out the squash’s natural sweetness, so don’t skip this step!
• Balance the flavors: Taste as you go—adjust herbs, salt, and pepper to your liking.
• Make it ahead: This stuffing is perfect for prepping in advance. Store it in the fridge and reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Layer the flavors: Cooking the onion, garlic, and sage together ensures that every bite is full of warm, savory goodness.

Variations & Adaptations

• Gluten-free version: Swap farro with quinoa or wild rice for a gluten-free alternative.
• Add protein: Stir in cooked sausage or chickpeas for a heartier dish.
• Seasonal swaps: Use sweet potatoes instead of butternut squash, or add cranberries for a hint of tart sweetness.
• Herb changes: Replace sage with rosemary or parsley for a different flavor profile.

Personally, I’ve tried adding dried cranberries for a touch of sweetness, and it was a hit! Feel free to experiment with your favorite ingredients.

Serving & Storage Suggestions

This farro stuffing is best served warm, either as a side dish or a vegetarian main. Pair it with roasted turkey, chicken, or a hearty vegetable casserole for a full meal. It’s also delicious on its own!

For storage, keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) or microwave in individual portions. Freezing is possible, but the texture of the farro may change slightly.

Nutritional Information & Benefits

This dish is packed with nutrients, thanks to the farro and butternut squash. Here’s an approximate breakdown per serving:

• Calories: 220
• Protein: 6g
• Fiber: 5g
• Vitamin A: High, thanks to the squash
• Low-fat: Uses olive oil for healthy fats

It’s vegetarian-friendly, loaded with whole grains, and perfect for clean eating. If you have gluten sensitivities, be sure to use a gluten-free grain.

Conclusion

If you’re looking for a stuffing recipe that’s both comforting and wholesome, this farro stuffing with butternut squash and sage is the one to try. It’s packed with flavor, easy to customize, and perfect for holiday dinners or weeknight meals. Honestly, I love making this dish because it feels like a little celebration every time!

Let me know how you make it your own—share your variations or feedback in the comments below. And don’t forget to save this recipe for your next big gathering. Happy cooking!

FAQs

Can I make this farro stuffing ahead of time?

Absolutely! You can prepare it up to two days in advance and reheat it in the oven before serving.

What other grains can I use instead of farro?

You can substitute farro with quinoa, wild rice, or barley for a similar texture.

Is this recipe gluten-free?

Farro contains gluten, so use a gluten-free alternative like quinoa or rice if needed.

Can I add meat to this stuffing?

Yes! Cooked sausage or bacon would pair beautifully with the flavors of sage and squash.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave as needed.

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