Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe

If you’re looking for a cozy, comforting dish that’s also a showstopper for your table, this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe will quickly become one of your go-tos. I absolutely love how the sweetness of the roasted acorn squash pairs with the nutty farro and the savory punch from bacon and Parmesan — it’s like autumn in every bite. Whether you’re serving it for a weeknight dinner or a festive holiday gathering, this recipe feels both special and satisfying.

When I first tried this recipe, I was amazed at how the different textures come together: tender squash, chewy farro, crisp bacon bits, and the creamy cheese all meld perfectly. Plus, it’s surprisingly straightforward to make, especially if you prep the farro filling ahead. You’ll find that once you nail the basic steps, this dish keeps improving with every batch you make, becoming a real crowd-pleaser.

this …

Ingredients You’ll Need

The ingredient list might look long, but it’s mostly simple, wholesome staples that work together to build amazing flavor and texture. When you’re shopping, pick a firm acorn squash and good-quality bacon or sausage for the best results.

• Acorn Squash: Choose medium-sized ones so the halves are easy to serve and stuff.
• Unsalted Chicken Stock: Helps keep the filling moist and flavorful; warming it before use speeds cooking.
• Olive Oil: A good quality extra virgin oil boosts flavor for roasting and sautéing.
• Bacon or Sausage: I personally prefer bacon for that smoky crispness, but sausage adds spice if you want a bit of a kick.
• Scallions: Separating whites and greens adds depth; whites soften in cooking, greens stay bright fresh.
• Farro: This ancient grain gives a chewy texture and nutty flavor that holds up well to stuffing.
• Garlic: Just a clove but enough to give the dish an aromatic lift.
• Dry White Wine: Chardonnay adds subtle acidity and richness; it helps deglaze and deepen the filling’s flavor.
• Lemon Juice: Brightens the rich filling and balances flavors.
• Parmesan: Freshly grated is best to melt into the stuffing and for sprinkling on top.
• Kosher Salt & Pepper: Essentials to season everything just right.

Variations

I love experimenting with this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe. Feel free to tweak the protein or herbs depending on what you have; this recipe takes kindly to little shifts in flavor.

• Vegetarian: Try substituting mushrooms or toasted nuts for the bacon — it’s still rich and hearty without the meat. I did this when hosting a vegetarian friend and everyone loved it.
• Sausage Varieties: Using spicy Italian sausage gives it a bold twist, which my family adores during the holidays.
• Herbs: Fresh thyme or sage stirred into the filling can deepen the earthiness; I often add sage in fall for a real harvest vibe.
• Grain Swaps: If you can’t find farro, barley or quinoa are nice alternatives, though cooking times and textures vary.

How to Make Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe

Step 1: Roast Your Acorn Squash to Tender Perfection

Preheat your oven to 375°F and arrange your racks to the lower-middle position to ensure even cooking. Cut the acorn squash in half from stem to root and scoop out the seeds — I usually toss these, but if you want, you can roast them separately for a snack! Place the halves cut side down in a large baking dish and pour in just enough hot water to cover about a quarter-inch of the bottom. Cover loosely with foil to trap steam and roast for 30-40 minutes until the flesh is just fork-tender. This step is key; you don’t want mushy squash, just soft enough to scoop and eat easily.

Step 2: Cook Bacon or Sausage Until Crispy and Set Aside

While the squash roasts, heat a large saucepan over medium heat and add your chopped bacon or sausage. Stir and break it apart as it cooks so you get small, crisp pieces. This usually takes about 6-9 minutes. Once cooked, transfer the meat to a paper towel-lined plate to drain excess fat — this helps keep the filling from being greasy while still packing that umami punch.

Step 3: Toast Farro and Build Your Flavor Base

Carefully pour off all but about one tablespoon of the rendered fat in that pan, then toss in the farro. Toast it while stirring for 4-5 minutes until it smells nutty; this step adds to the depth of the final dish, so don’t skip it! Transfer the toasted farro to a bowl while you sauté the aromatics. Add a tablespoon of olive oil, then the white parts of your scallions, seasoning lightly with salt and pepper, and cook for 2 minutes until softened. Stir in the garlic for 30 seconds just until fragrant, then add the white wine. Crank the heat a bit and cook until the wine is mostly evaporated, about 2-4 minutes. This deglazing step lifts all those good flavors from the pan to coat the farro later.

Step 4: Slowly Cook the Farro in Stock Until Tender

This part requires patience but trust me—it’s worth every minute. Return the farro to the pan and add one cup of your warmed chicken stock at a time, stirring often and waiting for the liquid to mostly absorb before adding the next cup. Keep the heat at medium to medium-high and continue this process until the farro is tender but still has a bit of chew, about 45 minutes total. You might not use all the stock—just keep tasting and stop when it’s perfect. This slow absorption method really deepens flavor and creates a creamy, satisfying filling texture.

Step 5: Stir in Bacon, Lemon, Scallions, and Parmesan for a Flavor Boost

Once the farro is cooked, turn down the heat and fold in your crispy bacon or sausage, fresh lemon juice, half of the green parts of your scallions, and half a cup of finely grated Parmesan. Give it a good stir and season with salt and pepper to taste. This combination brightens and rounds out the hearty filling beautifully—don’t skip the lemon juice as it balances the richness!

Step 6: Stuff and Bake the Squash Until Hot and Glorious

Flip the roasted squash halves so the cut side is facing up. Lightly rub the insides with olive oil and season with a sprinkle of salt and pepper. Generously pile on the farro mixture, mounding it a little so it feels generous and indulgent. Pop the filled squash back into the baking dish, cover with foil, and bake for 15 minutes. Then remove the foil and bake for another 5 minutes to let the tops get a little golden and bubbly from the Parmesan.

Once out of the oven, I find a quick sprinkle of extra Parmesan and some fresh herbs like parsley or thyme brings it all together. Serve hot and enjoy the layered flavors and satisfying textures!

How to Serve Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe

Garnishes

I always top the finished squash with an extra sprinkle of Parmesan and a handful of fresh parsley or thyme leaves for color and freshness. If you have a little crème fraîche or a dollop of sour cream, that makes a lovely creamy contrast too, especially on cooler evenings.

Side Dishes

This stuffed squash works as a satisfying main, but I often pair it with a crisp green salad dressed simply with lemon and olive oil. Roasted Brussels sprouts or garlic sautéed greens balance the rich stuffing nicely. If you want something heartier, a warm lentil salad or a slice of crusty bread turns this into a full feast.

Creative Ways to Present

For a special occasion, I like to cut smaller acorn squash in thirds instead of halves; they make adorable individual servings. You can also spoon the farro mixture into halved squash shells well in advance, refrigerate, and then bake just before serving to streamline dinner prep while impressing guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover stuffed squash or transfer to an airtight container and store in the fridge. The squash and filling keep well for about 3 days, making them perfect for next-day lunches or easy dinners.

Freezing

I’ve frozen the farro stuffing alone with great success — simply cool completely and pack it into freezer-safe containers. When you want to eat, thaw overnight in the fridge and reheat gently. The assembled and stuffed squash tend to get watery when frozen, so I recommend freezing filling and baking squash fresh.

Reheating

I usually reheat leftovers gently in a covered saucepan over medium-low heat—adding a splash of chicken stock if needed to keep the farro moist. For stuffed squash, a low oven bake or warming in the microwave covered helps keep the squash tender without drying out the filling.

FAQs

Final Thoughts

This Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe has become a staple in my kitchen during cooler seasons, and I can’t recommend it enough. It’s one of those dishes that feels both homey and a bit elegant—a perfect way to enjoy fall flavors with minimal fuss. Give it a try, and I bet it’ll be the kind of recipe you reach for again and again, just like it’s done in my home. Happy cooking!

Print