Description
This delicious Stuffed Acorn Squash recipe features roasted acorn squash halves filled with a savory farro stuffing made with bacon or sausage, scallions, garlic, white wine, lemon juice, and Parmesan cheese. The squash is roasted until tender, then stuffed and baked again to heat through and develop a beautiful golden finish. A hearty and flavorful dish perfect for a cozy autumn meal or holiday dinner.
Ingredients
Scale
Acorn Squash
- 2 Acorn Squash – cut in half, stem to root; seeds scooped out and discarded
Stock
- 4 Cups Unsalted Chicken Stock mixed with 4 Cups of water – warmed
Filling
- 1 TBS 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)
- 2 tsp Lemon Juice
- ½ cup Parmesan – finely grated, plus more for topping
- Kosher Salt & Pepper – to taste
Instructions
- Preheat and prepare squash: Preheat oven to 375°F and arrange racks in the lower middle position. Place squash halves cut side down in a large baking dish, add enough hot water to fill pan ¼ inch deep, cover loosely with foil, and roast for 30-40 minutes until just fork-tender.
- Flip and set aside squash: Remove squash from oven, discard water, flip cut side up, and set aside in the baking dish.
- Cook meat: Heat a large saucepan on medium heat, add bacon or sausage, cook stirring frequently for 6-9 minutes until fully cooked. Remove meat with a slotted spoon and drain on paper towels, set aside.
- Toast farro: Pour off all but 1 tablespoon of fat from the saucepan, add farro, and toss to coat. Toast by stirring often for 4-5 minutes until fragrant, then transfer to a bowl.
- Sauté aromatics: Add 1 tablespoon olive oil to the saucepan. Add scallion whites with ¼ tsp salt and 1/8 tsp pepper. Cook for about 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Deglaze with wine: Pour in white wine and increase heat to medium-high. Stir occasionally until wine is nearly evaporated, about 2-4 minutes.
- Cook farro with stock: Return toasted farro to saucepan. Add 1 cup warm stock and stir until almost absorbed. Continue adding stock one cup at a time, stirring often, letting farro absorb liquid before adding more. Cook until farro is tender but still slightly firm, about 45 minutes total.
- Finish filling: Stir in cooked meat, lemon juice, half the scallion greens, and ½ cup Parmesan. Adjust seasoning with salt and pepper to taste.
- Prepare squash for stuffing: Rub insides of roasted squash with olive oil and season with salt and pepper.
- Stuff and bake squash: Generously fill each squash half with the farro mixture, mounding it on top. Cover baking dish loosely with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes until heated through and topping is golden.
- Serve: Sprinkle more Parmesan and fresh herbs on top before serving. Enjoy!
Notes
- You can use either bacon or sausage, depending on preference or cost—many sausage varieties work including sweet, spicy, chicken, or turkey sausage.
- To warm stock and water, either microwave or bring to boil on stovetop then reduce heat to keep warm.
- You might not use all the stock; keep extra on hand as the farro absorbs gradually.
- Stuffing can be made ahead and stored in an airtight container without meat and cheese. Reheat with a little stock and then add meat and cheese before stuffing squash.
- Farro stuffing adapted from Bon Appetit.
- Nutritional info is an estimate for 4 servings and depends on exact ingredient brands and portions used.
Nutrition
- Serving Size: 1/2 acorn squash with stuffing
- Calories: 619
- Sugar: 1g
- Sodium: 857mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 105g
- Fiber: 19g
- Protein: 26g
- Cholesterol: 8mg
