What to do with an abundance of Carnival Squash? One little vine in our community garden plot produced enough of the colorful little squash to easily fill my bike’s pannier. The timing is perfect since Fall is bringing cooler days and turning my food cravings to all-things-baked. I decided to stuff the sweet tasting squash with a hearty pilaf of Farro, black beans, and potato. I topped the whole thing off with Gruyere cheese which added rich and slightly salty flavors to the earthiness of the other ingredients. As a hearty, satisfying Fall dish this hit the spot. Enjoy!

Farro and Black Bean stuffed Carnival Squash


4 carnival squash
olive oil
1/2 c. Farro (also known as Emmer, from the 2012 share )
1/2 c. Black Beans (from the 2012 share)
2 medium size potatoes cut into 1/2″ squares
1/4-1/2 c. Gruyere


Place black beans in a 2qt. pot with a tight fitting lid, cover with water, and soak overnight or for 8 hours. At the same time, in a separate pot soak Farro with 1 cup of water.

After soaking, bring beans to a boil, reduce flame, and simmer for 50 mins. After 25 mins. bring Farro to a boil and simmer for 20 mins., or until tender but not mushy.

Pre-heat oven to 375F. Cut squash in half through the stem side and remove seeds. Brush inside lightly with olive oil and season with salt and pepper. Place in 13″x8.5″baking dish, cut side down, and fill with 1/4″ water. Toss potatoes with olive oil, salt, and pepper and place in 8″x8″ baking dish. Bake for 25 minutes.

Place cooked beans, Farro, and potatoes in a large bowl and mix to combine. Gently fold in 1/4 cup of shredded Gruyere cheese. Remove the cooked squash from the oven, a fork should easily enter the flesh and the water should be close to evaporated.

Turn the cut side up and fill squash with the stuffing, sprinkle the top with remaining shredded cheese. Return to oven and bake for 10 mins. or until the cheese melts and is lightly browned.

Any extra stuffing can be served as a side or for leftovers.

Serve with a simple vinaigrette salad. Enjoy.