Farro and Sausage Stuffed Acorn Squash is an amazing healthy dinner. A little smoked or Italian sausage to add a rich savory flavor to the farro and acorn squash. Takes a little time to cook but not much effort for a fabulous dinner.
Prep Time:10 minutes
Cook Time:60 minutes
Total Time:1 hour 10 minutes
2–3 acorn squash, halved with seeds removed
2 tablespoons butter, optional
salt and pepper
½ cup uncooked farro, rinsed and drained
1 ½ cups chicken broth
6 ounces smoked sausage/Italian sausage
1 tablespoon olive oil
1 cup onion, diced
½ cup celery, diced, optional
6 ounces mushrooms, sliced
2 leaves sage, chopped
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 1/4 cup water to the bottom of the pan. Cover and bake for 50 minutes until tender. Uncover and bake an additional 10 minutes. Remove and allow to cool slightly. (in the alternative, you can cook in microwave)
Meanwhile, cook farro in chicken broth according to package directions.
While farro is cooking, in a large skillet, brown the sausage on medium heat. If using Italian sausage, break up into small pieces and cook until no longer pink, if using polish sausage, cut into small pieces and just brown. Remove to a dish.
In the same skillet, add olive oil and saute onion and celery, add salt and pepper. Cook until celery is no longer firm. About 8-10 minutes. Add mushrooms and sage to the pan and more salt and pepper. Cook about 5 minutes, then cover and cook for an additional 2-5 minutes until mushrooms are soft. Return the cooked sausage and the cooked farro to the pan and mix well.
Divide the farro into the roasted squash and serve.