Description
Delicious and hearty Stuffed Acorn Squash filled with a savory farro, bacon or sausage, scallions, and Parmesan cheese mixture, roasted and baked to perfection. This comforting recipe is perfect for a wholesome fall or winter dinner, combining tender roasted squash with a flavorful grain stuffing infused with garlic, white wine, and lemon juice.
Ingredients
Units
Scale
Acorn Squash
- 2 Acorn Squash - cut in half, stem to root; seeds scooped out and discarded
Stock Mixture
- 4 cups Unsalted Chicken Stock
- 4 cups Water
Filling
- 1 Tbsp Olive Oil
- 10-12 ounces Bacon or Sausage - cut into bite-sized pieces or removed from casing
- 2 bunches Scallions - thinly sliced; green and white/light green parts separated (about 10 scallions)
- 2 cups Farro
- 1 clove Garlic - minced
- 1/2 cup Dry White Wine (Chardonnay recommended)
- 2 tsp Lemon Juice
- 1/2 cup Parmesan - finely grated, plus more for topping
- Kosher Salt & Pepper - to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F and arrange racks to the lower middle position.
- Roast Acorn Squash: Place the squash halves cut-side down in a large baking dish. Add hot water to fill the pan about ¼ inch deep, cover loosely with foil, and roast for 30-40 minutes until just fork-tender. Remove from oven, discard the water, flip squash cut side up, and set aside.
- Cook Bacon or Sausage: Heat a large saucepan over medium heat. Add bacon or sausage pieces and cook, stirring or breaking up meat, until fully cooked, about 6-9 minutes. Remove with slotted spoon and drain on paper towels.
- Toast Farro: Pour off all but 1 tablespoon of the fat in the saucepan. Add farro and toss to coat in fat. Cook, stirring often, until farro is toasted and fragrant, about 4-5 minutes. Transfer toasted farro to a bowl.
- Sauté Aromatics: Add 1 tablespoon olive oil to the saucepan. Add white parts of scallions with ¼ teaspoon salt and ⅛ teaspoon pepper, and cook until softened, about 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Pour in white wine, increase heat to medium-high, and cook until almost all wine evaporates, 2-4 minutes.
- Cook Farro in Stock: Reduce heat to medium-medium high. Return toasted farro to the pot and add 1 cup warm stock mixture, stirring until liquid is almost absorbed, about 4 minutes. Continue adding stock one cup at a time, stirring often and allowing absorption before adding more, cooking until farro is tender but chewy, approximately 45 minutes.
- Finish Filling: Stir cooked bacon/sausage, lemon juice, half of the green scallion parts, and ½ cup Parmesan into the farro mixture. Season with salt and pepper to taste.
- Prepare Squash for Stuffing: Rub the inside of each squash half with olive oil and season with salt and pepper.
- Stuff Squash: Generously fill each squash half with the farro mixture, mounding the filling on top.
- Bake Stuffed Squash: Cover the baking dish with foil and bake for 15 minutes. Remove foil and bake an additional 5 minutes until heated through and slightly browned on top.
- Serve: Sprinkle with extra Parmesan and fresh herbs if desired. Serve warm and enjoy!
Notes
- You may use either bacon or sausage depending on preference or price; Italian sausage (chicken or turkey) is recommended for a healthier option, but any variety will work.
- To warm the stock and water, use the microwave or bring to a boil in a saucepan, then reduce heat to low to keep warm.
- Not all the stock may be needed; use as required to cook the farro.
- The stuffing can be prepared in advance and stored refrigerated. If done ahead, stir in lemon juice last, but do not add sausage or cheese until reheating.
- To reheat, add farro and ¼ cup stock to a saucepan, cover, and steam over medium-low heat, stirring occasionally until hot and soft, then add sausage and cheese before stuffing squash.
- Farro stuffing recipe adapted from Bon Appetit.
- Nutritional values are approximate for 4 servings and depend on ingredient brands and measurements used.
