Farro and Sausage Stuffed Acorn Squash
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.
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 Notes + Tips
- 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
Serving: 1serving | Calories: 416kcal | Carbohydrates: 49g | Protein: 12g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 755mg | Potassium: 1142mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1031IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 3mg
