If you’ve never stuffed a squash and called it dinner, this is your sign. Farro and sausage stuffed acorn squash is cozy, hearty, a little rustic, and surprisingly weeknight-friendly. It checks all the boxes: flavor-packed, good for you, and built for leftovers. With just about 20 minutes of hands-on time and a short list of ingredients, you’ll have dinner roasted, filled, and on the table without breaking a sweat.
The Cozy Dinner You Didn’t Know You Needed
You know those meals that feel like a warm hug but aren’t loaded with cream or cheese? This is that.
You’ve got:
- Tender roasted acorn squash with its natural sweetness.
- Savory smoked sausage or spicy Italian if you’re feeling bold.
- Nutty, chewy farro that soaks up all the good stuff.
- Sautéed onions, celery, and mushrooms to round it all out.
The flavors just work together. Each bite is rich, balanced, and actually feels like real food.
Stuffed acorn squash with sausage and grains does take some time in the oven, but most of it is hands-off. You just roast the squash, cook the farro in chicken broth for extra flavor, brown some sausage, and sauté the veggies.
Once it all comes together, you’ve got a full meal in one roasted squash half. It’s a great way to use seasonal ingredients and makes dinner feel a little more special without a ton of work.
You can enjoy this meal on its own or pair it with buttermilk dinner rolls or green beans with bacon and onions for a little something extra.
Savory, Stuffed, and Seriously Satisfying
Here’s why you’ll love this acorn squash recipe:
- It’s a full meal: Since you have the farro, veggies, and sausage, this dish is basically a whole nutritious meal wrapped in one.
- Layers of flavor: The roasted squash, browned sausage, and nutty farro give this dish a well-rounded flavor profile that melds wonderfully.
- Worth it: This dish takes a little longer to make since you have to cook the farro and the squash, but it’s worth it.
5 Key Elements to Making This Stuffed Acorn Squash
This is just an overview of the ingredients in this recipe. Make sure to check the recipe card for the full list of ingredients and measurements.
- Acorn squash: A winter squash that makes the perfect bowl for stuffing. Look for ones that feel heavy for their size with smooth, dark green skin.
- Farro: Has a chewy texture that soaks in the flavors of the sausage and veggies. Any brand will work.
- Chicken broth: Infuses the farro with extra flavor as it cooks. You can use boxed broth or bouillon cubes.
- Smoked sausage : Smoked pork sausage gives a subtle smoky flavor.
- Veggies: Onion, celery, and mushrooms add great flavor to the filling. Yellow or white onion and cremini or white mushrooms will work for this recipe.
If you are short on time, you can cook the acorn squash in the microwave. Just place them cut side down in a casserole dish with a little water and cover with plastic wrap. Microwave until you can pierce them with a fork, it will take about 10 minutes.
Transform Acorn Squash Into a Fabulous Dinner
Step One: Roast the Squash
Tip: To make it easier to serve, flatten the bottom of the squash by slicing off a portion of the squash so that it sits flat in the pan. Just don’t cut all the way through.
Step Two: Cook the Farro
While the squash bakes in the oven, cook the farro in broth, so it has more flavor than plain water.
Step Three: Make the Filling
Step Four: Stuff the Squash and Serve
Leftovers Will Last for 4 Days in the Fridge
- Store in the fridge: Once cooled, place the stuffed squash halves in an airtight container. They’ll keep well in the fridge for up to 4 days.
- Reheat: Warm in a 350°F oven for about 15–20 minutes or microwave for a couple of minutes until heated through. Add a splash of broth if the filling seems dry.
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Farro and Sausage Stuffed Acorn Squash
Ingredients
- 2 acorn squash halved, with seeds removed
- 2 tablespoons butter
- salt and pepper
- ½ cup uncooked farro rinsed and drained
- 2 cups chicken broth
- 6 ounces smoked sausage/Italian sausage Sliced
- 2 teaspoons olive oil divided
- 1 cup onion diced
- ½ cup celery diced, optional
- 6 ounces mushrooms sliced
Instructions
- Preheat oven to 350º. Brush the cut side of the squash with butter and season with salt and pepper. Place in a baking dish and add ¼ cup water to the bottom of the pan. Cover with aluminum foil and bake for 50 minutes until tender. Uncover and bake an additional 10 minutes. Remove and allow to cool slightly.
- Meanwhile, cook farro in chicken broth according to package directions. Once soft, drain and set aside.
- Cut sausage into ¼ inch slices and cut into smaller pieces.
- Add 1 teaspoon of olive oil to a large skillet on medium high heat. Add the sausage and cook until browned on both sides, about 3 minutes. If using Italian sausage, break up into small pieces and cook until no longer pink. Remove to a dish.
- In the same skillet, add a teaspoon of olive oil and saute the onions and celery, add salt and pepper. Cook until the celery is no longer firm, about 8-10 minutes. Add the mushrooms to the pan and cook about 5 minutes, then cover and cook for an additional 2-5 minutes until the mushrooms are soft. Return the cooked sausage and the cooked farro to the pan and mix well.
- Divide the farro mixture into the roasted squash and serve.
Barbara’s Tips + Notes
- Instead of using chicken broth to cook the farro, you can use bouillon cubes.
- To make it easier to serve, flatten the bottom of the squash by slicing off a portion of the squash so that it sits flat in the pan. Just don’t cut all the way through.
Nutrition
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