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Fig and Orzo Stuffed Acorn Squash

Recipe for November 7, 2010

This recipe comes from Maggie Pleskac, owner of Maggie’s Vegetarian Wraps in Lincoln’s Haymarket.  While you may not be able to find fresh figs at your grocers, dried figs would substitute nicely.  Onions from the market would do as Vidalia onions may not be available.


2 acorn squashes*, cut in half, seeds removed                         6 fresh figs, chopped in small pieces

1 tablespoon olive oil                                                             1 cup toasted walnuts

3 Vidalia onions*, chopped                                                      1 cup Chévre cheese*

3 garlic cloves*                                                                       ¼ cup capers

1 cup orzo pasta                                                                     ½ minced fresh parsley

1 cup water with 1 teaspoon salt added


Preheat the oven to 400°

Place the squash halves cavity side down in a large baking pan.  Fill the pan with salted water 1 to 2 inches deep.  Bake, uncovered, 40 minutes or until tender to the touch.

For the stuffin’: Sprinkle onions and garlic with salt and sauté in olive oil until softened.  Add the orzo and sauté another 5 minutes.  Add the one cup salted water and bring to a boil; reduce to a simmer.  Cook the orzo until the water is absorbed and the orzo is tender (add water if necessary).  Remove from the heat.  Stir in the figs, walnuts, Chévre, capers, and half the parsley.

Fill the cavity of the squash with the stuffing and garnish with the remaining parsley.

Serves 4.


From Dueling Chefs  A Vegetarian & Meat Lover  Debate the Plate – Maggie Pleskac & Sean Carmichael – 2007

* Ingredients can be found at the market