Stuffed Acorn Squash with Farro, Sausage, and Parmesan Recipe

I’ve got to tell you, this Stuffed Acorn Squash with Farro, Sausage, and Parmesan Recipe is one of those dishes that feels like a warm hug on a chilly night. The roasted acorn squash serves as the perfect edible bowl, packed with a savory mix of nutty farro, flavorful sausage, and the sharpness of parmesan that just elevates every bite. Whether you’re making a cozy family dinner or want to impress guests with something rustic yet refined, this recipe ticks all the boxes.

When I first tried this recipe, I was a bit intimidated by cooking farro perfectly inside the stuffing, but I quickly discovered how forgiving and adaptable it is. You’ll find that the combination of textures – creamy squash and chewy farro with little crispy sausage bites – makes this dish truly special. Plus, it’s a one-dish wonder that feels fancy but is surprisingly simple to put together.

Ingredients You’ll Need

The magic of this Stuffed Acorn Squash with Farro, Sausage, and Parmesan Recipe lies in its simple, fresh ingredients that play so well together. Pay attention to a few key items like good-quality sausage and fresh parmesan, which really amplify the flavors.

• Acorn Squash: Choose smaller to medium-sized squash for even cooking and perfect portion sizes.
• Chicken Stock: Unsalted works best so you can control seasoning; warming it makes the farro cook evenly.
• Olive Oil: Go for extra virgin if possible – it adds a lovely depth.
• Bacon or Sausage: I usually pick Italian sausage because it has just the right amount of spice, but feel free to choose what you love.
• Scallions: Separating the whites and greens helps layer the flavor perfectly.
• Farro: Make sure to rinse it well before toasting to get the perfect chewy texture.
• Garlic: Freshly minced garlic gives the stuffing a nice aromatic kick.
• Dry White Wine: Chardonnay is my go-to; it adds brightness without overpowering the dish.
• Lemon Juice: Adds a fresh zing that balances the richness.
• Parmesan: Use freshly grated for melt-in-your-mouth creaminess.
• Kosher Salt & Pepper: Essential for seasoning every layer of this recipe.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I’ve experimented with a few twists on this Stuffed Acorn Squash with Farro, Sausage, and Parmesan Recipe over the years, and it’s fun to customize based on what you have or your dietary needs. You’ll definitely want to make it your own.

• Vegetarian Version: I swapped out sausage for smoky mushrooms and toasted walnuts once, and my family went crazy for the meaty texture without meat.
• Spice it Up: Adding a pinch of red pepper flakes to the stuffing brings a lively heat that wakes up the flavor.
• Cheese Swap: If you prefer, gruyere or fontina can replace parmesan for a creamier finish.
• Seasonal Twist: Try adding dried cranberries or chopped apples for a touch of sweetness that pairs beautifully with the savory elements.

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

Step 1: Roast Your Acorn Squash to Perfection

First things first, preheat your oven to 375°F and position your rack low in the oven. Cut your acorn squash carefully in half from stem to root and scoop out the seeds — I like to toss them or save for roasting separately. Lay the squash cut side down in a baking dish and pour in just enough hot water to come about a quarter-inch up the sides. Cover the dish loosely with foil; this steamed roasting method ensures your squash will turn tender without drying out, taking roughly 30 to 40 minutes. You’ll know it’s ready when you can poke it gently with a fork and feel some resistance but no hardness. Once roasted, carefully flip the halves cut side up and get them ready to be filled.

Step 2: Cook the Sausage or Bacon with Love

While your squash roasts, heat a large saucepan over medium heat and add your sausage or bacon pieces. I like to break up sausage links with a spoon as they cook so every bite is full of bite-sized goodness. Cook until they’re browned and fully cooked through – about 6 to 9 minutes – stirring frequently to avoid sticking or burning. Once done, use a slotted spoon to transfer the meat to a paper towel-lined plate to drain some of the fat. That fat is gold for flavor, so don’t toss it all out just yet.

Step 3: Toast the Farro Right in the Pot

Keep about a tablespoon of the rendered fat in the pan – discard the rest if there’s too much. Add the farro to the pan and toss to coat in the flavorful fat. Toasting the farro before simmering gives it that beautiful nutty depth we’re after. Stir often for 4 to 5 minutes until the grains start smelling toasty, then transfer them to a bowl to wait their turn.

Step 4: Build the Flavor Base with Aromatics and Wine

Add a tablespoon of olive oil to the pot, then toss in the white and light green parts of the scallions with a pinch of salt and pepper. Cook gently for about 2 minutes until softened – this step is key because the scallion whites dissolve into a flavorful base. Add the garlic and cook just 30 seconds until fragrant, then pour in the white wine. Crank the heat to medium-high and let the wine reduce until you see just a little liquid left, about 2 to 4 minutes. This concentrates the flavor and gives the filling a subtle brightness.

Step 5: Simmer Farro Slowly, Stirring Often

Now add the toasted farro back to the pot with one cup of your warm chicken stock mixture. Keep the heat between medium and medium-high. Stir until the liquid is nearly absorbed, about 4 minutes. Here’s the secret I learned: add your stock gradually, one cup at a time, stirring and waiting for it to absorb before adding more. It takes patience, but the texture of the farro ends up perfectly tender yet pleasantly chewy, which is what you want for this recipe. It should take about 45 minutes total. If you try to rush this step, your farro could be gummy or mushy – trust me, slow and steady wins here.

Step 6: Mix in Sausage, Lemon, Scallions, and Parmesan

Once the farro is cooked through, stir in the cooked sausage or bacon, fresh lemon juice, half the scallion greens, and ½ cup finely grated parmesan. Give it a good taste and adjust with salt and pepper as needed. This final flavor boost brings a lovely brightness and cheesy richness that ties everything together beautifully.

Step 7: Stuff and Bake Your Squash for the Finish

Rub the inside of your roasted squash halves lightly with olive oil, sprinkle a little salt and pepper, then mound the farro stuffing generously inside each. Seriously, be generous here — the filling is the star! Cover the whole pan loosely with foil and bake the stuffed squash for 15 more minutes to meld the flavors. Remove the foil and bake another 5 minutes so the tops get nicely heated through and golden slightly. When you pull it out, sprinkle extra parmesan and fresh herbs if you like. This finishing touch makes it look beautiful and taste even better.

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

Garnishes

I typically sprinkle a little extra freshly grated parmesan right on top before serving—it melts slightly with the warmth of the filling and adds a creamy finish. Fresh herbs like parsley or thyme are my go-to garnishes for a burst of color and herbal freshness that brightens each bite.

Side Dishes

This recipe is hearty on its own, but I love pairing it with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple sauté of greens like kale also complement the nutty flavors beautifully.

Creative Ways to Present

For a fun dinner party, I’ve hollowed smaller acorn squash and served individual portions right in the shells—everyone loves the rustic look and the surprise of the filling. You can also drizzle a little balsamic glaze around the plate for added elegance and tang.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed acorn squash stores beautifully in an airtight container in the fridge for up to 4 days. I recommend keeping the stuffing and squash together to maintain that cohesive flavor and just reheating gently.

Freezing

I’ve frozen the stuffing separately before, and it defrosts well in the fridge overnight. The squash can be trickier to freeze whole—it may get a bit watery—so I usually save the squash for fresh cooking and freeze only the stuffing to use later in casseroles or even as a hearty soup base.

Reheating

For reheating leftovers, I cover the squash loosely with foil and warm in a 350°F oven until heated through. If you’re reheating just the stuffing, warming it on the stovetop with a splash of stock or water and stirring occasionally restores the creamy, comforting texture.

FAQs

Final Thoughts

This Stuffed Acorn Squash with Farro, Sausage, and Parmesan Recipe has become a go-to for me when I want something comforting but a little different from the usual. It’s approachable, rewarding, and exactly the kind of dish I’m excited to share with friends and family. I hope you give it a try—once you do, you might find it becoming a favorite in your kitchen too!

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