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Squash stuffed with farro, pecans & pomegranate

Jody says: “Farro is a wheat grain rich in fibre, protein and B vitamins, offering a healthy, meat-free alternative”


  • 4 winter squash (butternut squash works well too – just cut the bottoms off)
  • Olive oil
  • 100g farro
  • 15g pecans, roughly chopped
  • 1 pomegranate (seeds and juice)
  • Half an onion, finely diced
  • Small handful of flat-leaf parsley, chopped
  • 1 tsp cinnamon 
  • Salt and pepper to season


  1. Cut the squash in half. Rub all over with olive oil and season well. Place in a roasting dish cut side up. Roast for about 30 minutes in a medium oven, or until you can easily pierce through the flesh.
  2. Meanwhile cook the farro in lightly salted water for about 20 minutes, or until cooked but with a firm bite. Drain and set aside.
  3. Gently sauté the onion (without colouring) until cooked. Add to the farro along with cinnamon, pomegranate seeds and juice and most of the parsley. Season well.
  4. Stuff the roasted squash with the farro mixture, then put back in the oven for 10 minutes.
  5. Sprinkle over the remaining parsley and pecans before serving.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now