Stirring Autumn Magic

Remember the show-stopping casseroles at holiday dinners past? The kind that offered comfort and delight, quietly becoming the favourite before you even noticed. Think indulgent batches of roasted squash that carve open to reveal a fragrant filling of farro, nuts and cranberries—vivid yet rooted, festive yet familiar. While the mains anchor the table, this dish quietly earns its own applause. With each scoop into its tender, sweet vessel, you’ll taste the season’s richness, elevated by spice and texture. So set aside the menu stress—this time, let the squash carry its moment. Slow-roasted, warm-filled, and ready for your best forkful.

Ingredients

• 2 medium delicata squash (thin-skinned, so you keep the peel!)
• 2 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 cup cooked farro (or your favourite grain)
• ½ cup chopped walnuts or hazelnuts
• ½ cup dried cranberries or chopped raisins
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon + ½ tsp nutmeg (for that cozy warmth!)
• Instructions:

Preheat your oven to 425°F (220°C).

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Halve each delicata squash lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt, pepper and half the cinnamon-nutmeg mix. Place flesh-side down on a baking sheet and roast until tender and golden, about 25 minutes.

This year’s hero dish? Roasted squash filled with fall’s boldest flavors, grab your fork!

While the squash roasts, sauté the shallot and garlic in a splash of oil until fragrant and soft. Stir in the cooked farro, nuts, dried fruit, the remaining spices, and season to taste.

Remove the squash from the oven and flip it so the cavity is up. Spoon the warm filling generously into each half.

Return to the oven for 5 more minutes so the flavors meld, then serve immediately.