Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe

I absolutely love how this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe brings together cozy fall flavors and hearty textures in one beautiful package. It’s the kind of dish that looks impressive on your dinner table but is surprisingly straightforward to make. I discovered this recipe on a chilly evening when I wanted something comforting and nourishing without slaving away in the kitchen, and it quickly became a family favorite.

You’ll find that the nutty farro combined with smoky bacon and salty parmesan creates a filling that’s bursting with flavor. Plus, roasting the acorn squash itself adds a natural sweetness that balances the savory elements perfectly. Whether you’re cooking for a special occasion or weeknight dinner, this recipe is worth keeping in your repertoire for its blend of simplicity, nutrition, and show-stopping presentation.

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Ingredients You’ll Need

The ingredients in this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe come together to create a wonderfully rich and hearty filling that complements the natural sweetness of the squash. I like to choose fresh bacon and good-quality parmesan to really boost the flavor, and farro adds that lovely chewy texture you don’t get from ordinary grains.

• Acorn Squash: Choose firm, unblemished squash with a deep green skin; smaller ones tend to be sweeter and cook faster.
• Unsalted Chicken Stock: Using unsalted stock lets you control the sodium, but vegetable stock works well for a meat-free twist.
• Olive Oil: A good extra virgin olive oil adds richness and helps with roasting and sautéing flavors.
• Bacon or Sausage: I often use thick-cut bacon for smokiness, but mild Italian sausage works beautifully too for more spice.
• Scallions: Separating whites and greens gives you a gentle onion flavor upfront with fresh color in the end.
• Farro: Look for pearled farro for quicker cooking; it toasts nicely and soaks up flavors well.
• Garlic: Just one clove; minced finely to distribute that wonderful aroma throughout the stuffing.
• Dry White Wine: Chardonnay or a similar dry white adds depth and subtle sweetness when deglazing the pan.
• Lemon Juice: A bright splash to lift the flavors and keep the richness from feeling too heavy.
• Parmesan: Freshly grated parmesan is essential for that nutty cheesy finish and a bit extra for topping.
• Kosher Salt & Pepper: Season carefully here to balance all the components—the key to a perfect stuffing.

Variations

One of the best things about this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe is how easy it is to personalize. I like to switch up the protein or add different herbs depending on what’s in season or what I have on hand, and I encourage you to do the same.

• Vegetarian Variation: Skip the bacon and swap in toasted walnuts or mushrooms for a rich texture; add a splash of soy sauce to deepen umami.
• Herb Twist: Fresh sage or thyme stirred into the filling really brightens the dish in autumn.
• Spicy Kick: Include a pinch of red pepper flakes with the scallions if you like a little heat; my family appreciates the subtle warmth.
• Grain Swap: Quinoa or barley can stand in for farro if you prefer, adjusting cooking times accordingly.

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

Step 1: Roast the Acorn Squash Halves

Preheat your oven to 375°F and position the racks in the lower middle section to ensure even roasting. After slicing your squash in half from stem to root, scoop out all the seeds and discard them. Place the squash cut-side down in a large baking dish and pour in enough hot water to fill the pan about ¼ inch deep. Loosely cover with foil to trap some steam—this helps the squash cook evenly and stay tender. Roast for 30-40 minutes until the flesh is just fork-tender but still holds its shape. When done, carefully pour out the water, flip the squash cut-side up, and set aside to cool slightly. This method keeps the squash moist and gives you the perfect base for stuffing.

Step 2: Cook the Bacon or Sausage

Heat a large saucepan over medium heat and add your bite-sized bacon pieces or sausage. I usually cook my bacon until nicely crisp but not burnt—about 6 to 9 minutes—stirring often to prevent sticking. Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate, which helps drain excess fat and keeps the filling from getting greasy. Keep the rendered fat in the pan for toasting the farro next; it adds wonderful flavor. If using sausage links, remove the meat from the casing first for even cooking.

Step 3: Toast the Farro

Pour off all but about one tablespoon of the bacon or sausage fat from the pan, leaving enough to coat the grains and enhance flavor. Add the farro to the pan and toast it, stirring often, until it smells nutty and looks slightly golden—about 4 to 5 minutes. Toasting isn’t mandatory, but it adds a depth that makes this stuffing truly special. Once toasted, transfer the farro to a separate bowl and get ready for the aromatics.

Step 4: Sauté Aromatics and Deglaze

Add a tablespoon of olive oil to the pan, then toss in the white parts of the scallions with a pinch of salt and pepper. Cook, stirring frequently, until softened—around 2 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds, taking care not to burn it. Pour in the dry white wine and increase the heat to medium-high to let it reduce; this should take 2 to 4 minutes. The wine lifts the browned bits and adds a nice acidity that brightens the whole dish.

Step 5: Cook the Farro with Stock

Lower the heat to medium or medium-high and stir the toasted farro back into the pan. Begin adding your warm chicken stock and water mixture one cup at a time, stirring frequently and letting the liquid absorb before adding more. This gradual cooking method yields tender farro that’s still pleasantly chewy, usually taking about 45 minutes total. Keep an eye on the pan and adjust heat as needed so it simmers gently. You might not end up using all the stock, so keep some on hand just in case. Patience here really pays off with rich texture.

Step 6: Combine Filling Ingredients

When the farro is tender yet with a bit of bite, stir in the cooked bacon or sausage, lemon juice, half the scallion greens, and ½ cup of finely grated parmesan. Taste your stuffing and season with kosher salt and freshly ground black pepper as needed — balancing these flavors is key to a stuffing that sings. The lemon juice adds a fresh brightness that cuts through the richness, which I added only after the farro was cooked to keep its vibrant flavor intact.

Step 7: Stuff and Bake the Acorn Squash

Lightly rub the insides of the cooled acorn squash halves with olive oil and season them with salt and pepper to enhance their natural sweetness. Generously mound the warm stuffing into each half, packing it in a little without compressing it too tight. Cover the baking dish loosely with foil again and bake for 15 minutes, allowing the filling to meld with the squash. Then, remove the foil and bake for an additional 5 minutes to get a lovely golden top. Sprinkle extra parmesan and fresh herbs before serving to add a little flair.

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

Garnishes

I love topping my finished stuffed acorn squash with a sprinkle of extra parmesan and freshly chopped parsley or thyme—it adds a pop of color and fresh flavor that contrasts nicely with the rich filling. Sometimes I even drizzle a tiny bit of good-quality balsamic glaze on top for a subtle sweetness that brings everything together.

Side Dishes

This dish stands well on its own but pairs fabulously with simple leafy salads, roasted Brussels sprouts, or a crisp green apple slaw to brighten the plate. On cooler nights, I serve it alongside a bowl of warm butternut squash soup for an extra cozy fall meal.

Creative Ways to Present

For special occasions, I like to arrange the stuffed squash halves on a rustic wooden board, garnished with extra herbs and edible flowers for a festive touch. If you’re serving a crowd, consider halving the stuffing into small mini squash or hollowed-out sweet potatoes for individual bites that are perfect for appetizers or brunch.

Make Ahead and Storage

Storing Leftovers

After dining, I let any leftovers cool to room temperature before storing the stuffed squash in an airtight container in the fridge. I find that the squash holds up nicely for 3 to 4 days, and the flavors actually deepen after resting overnight.

Freezing

If you want to make this recipe in larger batches, the filling freezes very well on its own in a sealed container for up to 2 months. I don’t recommend freezing the stuffed squash halves once baked, as the texture changes and can become watery upon thawing.

Reheating

I reheat leftovers gently on the stovetop with a splash of stock or water to steam the farro and keep it moist, stirring occasionally. If you’re reheating stuffed squash halves, cover them with foil and warm them in a 350°F oven to avoid drying out the flesh or filling.

FAQs

Final Thoughts

I truly treasure this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe because it combines comforting ingredients in such an elegant way that feels both special and approachable. Every time I make it, I’m reminded of cozy family dinners and the joy of sharing food that’s wholesome and delicious. I hope you’ll give this recipe a try—it’s a wonderful way to celebrate seasonal produce while treating yourself to a meal that satisfies both your taste buds and your soul.

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