Acorn Squash Boats with Farro, Honey and Pecans


Acorn Squash Boats with Farro, Pecans and Goat Cheese  //

McCormick sent me an email and asked me if I’d be willing to take on their Go4Gourmet challenge of creating a dish with four secret ingredients. I love a challenge and I would consider myself a bit of a competitive person. In third grade I “accidentally” tripped this girl in a derby race. I’m not proud of that moment but I did win. So, I said yes.

When I found out the ingredients (acorn squash, pecans, honey and chipotle chile pepper), I was pumped. In my brain I loved the combination of spicy, smoky, sweet and crunchy and nutty. Perfect combination of flavors. And I knew exactly what I wanted to make. I’ve been wanting to make acorn squash boats for forever!

Acorn Squash Boats with Farro, Honey and Pecans

Acorn Squash Boats with Farro, Honey and PecansAcorn Squash Boats with Farro, Honey and Pecans

Acorn Squash Boats with Farro, Honey and Pecans

The acorn squash gets drizzled with honey, along with a sprinkle of salt and chipotle chile pepper.

Meanwhile the farro is cooked. I cheat and buy the par-cooked farro. It shaves 15 minutes off the cook time and I honestly can’t taste the difference.

The dressing is a mix of olive oil, pumpkin oil (my new obsession and totally optional), chipotle chile pepper, lemon juice and salt. I toss the warm farro with the dressing and fold in cubes of feta, Italian parsley, cilantro and honeyed pecans. It’s such a pleasant combination of spicy, sweet and nutty. I love it!

(This post is sponsored by McCormick. All opinions are my own. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.) 

Acorn Squash Boats with Farro, Honey and Pecans

Acorn Squash Boats with Farro, Honey and Pecans

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  • 2 tablespoons pecans, roughly chopped
  • Honey
  • 1 acorn squash, deseeded and halved
  • Olive oil
  • McCormick Gourmet 's chipotle chile pepper
  • Salt
  • *2 tablespoon pumpkin oil, optional
  • 1/2 lemon
  • 3/4 cup farro, cooked
  • 2 ounces feta, cubed
  • Handful of Italian parsley, chopped
  • Handful of Cilantro, chopped


  • In a small skillet, placed over medium heat, add a tablespoon of honey. When the honey is hot, add the chopped pecans, tossing them in the honey until they're thoroughly coated. Toast them in the pan for 2-3 minutes, moving them occasionally. Remove the pecans from the skillet and set aside to cool.
  • To a roasting pan, add the acorn squash. (Tip: If the acorn squash aren't standing upright and are a bit too wobbly, you can turn the acorn squash over (face-side down) and slice a bit of the skin off, creating a flat surface.) Sprinkle the squash with a bit of olive oil, a few pinches of chipotle chile pepper and a sprinkling of salt. Transfer to the oven to roast for 20-30 minutes, until the squash are tender when poked with a fork. Remove and set aside.
  • Meanwhile, in a small bowl, whisk together the ingredients for the dressing: two tablespoons olive oil, pumpkin oil, if using, a dash of chipotle chip pepper, the juice from 1/2 lemon and a few pinches of salt. Give it a taste, and adjust seasoning according to your liking. Toss the farro with dressing, being sure it's evenly coated. Fold in the cubed feta, Italian parsley, cilantro and honeyed pecans.

*If you don't have pumpkin oil, simply replace the amount with olive oil.

    Serving: 2g
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  • Reply Ashley M. October 2, 2013 at 4:14 pm

    WOW! I made this for dinner tonight, just took a few bites…so flavorful and comforting. Serious wow. Thank you so much!

    • Reply Adrianna Adarme October 2, 2013 at 4:19 pm

      Oh yay! The chipotle pepper and honey are perfection together. So glad it worked out for you! Oh quick question: Did you use the pumpkin oil? I’m obsessed with it but I do know it’s a little expensive so that’s why I gave the option for olive oil.

      • Reply Ashley M. October 2, 2013 at 4:53 pm

        Negative on the pumpkin oil, but paired it with a spinach avocado salad. solid sub.

  • Reply Tina October 2, 2013 at 5:54 am

    Dang! This is prefect! Soooo fall appropriate.

  • Reply Michelle October 1, 2013 at 10:31 pm

    Yes to competitiveness! Yes to things in boats! Yes to farro in everything these days!

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