Description
This Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory farro stuffing made with bacon or sausage, scallions, garlic, white wine, and Parmesan. The farro is toasted and slowly simmered in a flavorful chicken stock mixture, creating a hearty and comforting dish perfect for fall or holiday meals.
Ingredients
Scale
Squash
- 2 Acorn Squash – cut in half, stem to root; scoop seeds out and discard
Stock Mixture
- 4 Cups Unsalted Chicken Stock
- 4 Cups Water
Filling
- 1 Tablespoon Olive Oil
- 10-12 ounces Bacon or Sausage – cut into bite sized pieces or removed from casing if using sausage links
- 2 bunches Scallions – thinly sliced; green and white/light green parts separated (about 10 scallions)
- 2 Cups Farro
- 1 clove Garlic – minced
- ½ Cup Dry White Wine (Chardonnay recommended)
- 2 teaspoons Lemon Juice
- ½ cup Parmesan – finely grated, plus more for topping
- Kosher Salt & Pepper – to taste
Instructions
- Preheat and prepare the squash: Preheat your oven to 375°F (190°C) and arrange the racks to the lower middle position. Place the acorn squash halves cut side down in a large baking dish, add enough hot water to fill the pan about ¼ inch, and cover loosely with foil. Roast the squash until just barely fork-tender, about 30-40 minutes. Remove from the oven, discard the water, flip the squash so the cut side is facing up, and set aside.
- Cook the bacon or sausage: Heat a large saucepan over medium heat. Add the bacon or sausage and cook while stirring often or breaking it up into bite-sized pieces until fully cooked, about 6-9 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate to drain.
- Toast the farro: Pour off all but one tablespoon of fat from the pan. Add the farro and toss to coat in the fat. Cook, stirring frequently, until the farro is toasted and fragrant, about 4-5 minutes. Transfer the toasted farro to a bowl.
- Sauté aromatics: Add one tablespoon of olive oil to the pan. Add the white and light green parts of the scallions, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and cook until soft, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Pour in the white wine and increase the heat to medium-high. Cook, stirring occasionally, until the wine almost evaporates, about 2-4 minutes.
- Cook the farro with stock: Reduce heat to between medium and medium-high. Return the toasted farro to the pan and add 1 cup of the warm chicken stock and water mixture. Stir until most of the liquid is absorbed, about 4 minutes. Continue adding stock one cup at a time, cooking and stirring until farro is tender but still has a slight bite, about 45 minutes total. Note that you may not need all the stock.
- Finish the filling: Stir in the cooked bacon or sausage, lemon juice, half the remaining green scallion tops, and ½ cup of the Parmesan. Taste and season with salt and pepper as needed.
- Stuff the squash: Rub the insides of the roasted squash halves with olive oil, then season with salt and pepper. Generously spoon the farro stuffing into each squash half, mounding it on top.
- Bake the stuffed squash: Cover the baking dish loosely with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for an additional 5 minutes or until the filling is heated through and the top is slightly browned.
- Serve: Sprinkle the stuffed squash with extra Parmesan and fresh herbs if desired. Serve warm and enjoy!
Notes
- Sausage/Bacon Options: Either bacon or sausage can be used based on preference or cost. Ground sausage is easiest, and Italian chicken or turkey sausage work well for a lighter option. Sweet, spicy, or other varieties work fine.
- Warming Stock: Warm the chicken stock and water mixture in the microwave or by bringing to a boil on the stove then reducing heat to low to keep warm while cooking farro.
- Stock Quantity: You may not need to use all the stock mixture while cooking the farro, depending on your pot and farro brand.
- Make Ahead: The stuffing can be made in advance and stored refrigerated without sausage/bacon and cheese. Reheat with a bit of stock, then stir in those late additions before filling the squash.
- Adapted From: Farro stuffing inspired by a Bon Appetit recipe.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 619
- Sugar: 1g
- Sodium: 857mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 105g
- Fiber: 19g
- Protein: 26g
- Cholesterol: 8mg
