Stuffed Acorn Squash with Savory Farro, Bacon or Sausage, and Parmesan Recipe

Let me tell you, the Stuffed Acorn Squash with Savory Farro, Bacon or Sausage, and Parmesan Recipe is one of those dishes that instantly feels like a warm hug on a chilly evening. I love this recipe because it balances heartiness with bright, fresh flavors, making it perfect for cozy family dinners or even special holiday gatherings. You’re going to find that the combination of tender roasted squash and the rich, savory stuffing keeps everyone asking for seconds.

When I first tried this recipe, I was surprised by how well the farro soaks up all those wonderful tastes without becoming mushy. Plus, whether you’re team bacon or prefer sausage, it’s super easy to tweak this recipe to suit what’s in your fridge or your taste buds. This Stuffed Acorn Squash with Savory Farro, Bacon or Sausage, and Parmesan Recipe is a total keeper in my kitchen, and I’m confident you’ll feel the same way once you make it.

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Ingredients You’ll Need

These ingredients complement each other so well—the creamy squash acts as a natural bowl for the nutty farro mixed with salty bacon or sausage and melty parmesan. Sourcing fresh scallions and quality sausage can really elevate the flavors here.

• Acorn Squash: Look for firm, unblemished squash about the size that fits comfortably in your baking dish.
• Unsalted Chicken Stock: Warming the stock before adding helps the farro cook evenly and absorb flavors better.
• Olive Oil: Use a good quality extra virgin olive oil for sautéing and seasoning.
• Bacon or Sausage: Whether you go for smoky bacon or spicy Italian sausage, choose what you love or what’s on sale.
• Scallions: Using both the white and green parts adds depth and freshness—don’t throw away the greens!
• Farro: This ancient grain has a lovely chew and toasting it briefly brings out its nutty flavor.
• Garlic: I’ll always recommend fresh minced garlic—it makes a huge flavor difference.
• Dry White Wine: Chardonnay works beautifully here; it adds brightness and depth.
• Lemon Juice: Just a squeeze to brighten the whole filling without overpowering any ingredient.
• Parmesan Cheese: Freshly grated is key—I like to have extra for topping!
• Kosher Salt & Pepper: To taste, but don’t skimp—you want to bring out all those savory notes.

Variations

I love encouraging people to make this recipe their own—so don’t hesitate to experiment with different meats or add-ins! You’ll find the flavors adapt well to both simple and more adventurous tweaks.

• Vegetarian Variation: Swap the bacon or sausage for sautéed mushrooms or toasted walnuts for a smoky, meaty texture without the meat—I tried this and it was surprisingly delicious!
• Spice It Up: Add a pinch of red pepper flakes or use spicy Italian sausage if you like a little kick.
• Herb Changes: Fresh thyme or sage tossed into the filling really complements the squash during fall months—one of my favorite twists!
• Grain Alternatives: If you don’t have farro, barley or quinoa works in a pinch, just adjust cooking times accordingly.

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

Step 1: Roast the Acorn Squash Until Tender

Preheat your oven to 375°F and arrange the racks to the lower middle position to help the squash cook evenly. I like to place the halved squash cut side down in a baking dish filled just a quarter-inch with hot water—this trick keeps it moist and tender without drying out. Cover loosely with foil and roast for about 30 to 40 minutes until it’s just fork-tender; you want it soft enough to eat but still holding its shape. Once it’s done, pour out the water and flip the halves cut side up—this will be your edible “bowl” for all that tasty stuffing.

Step 2: Cook the Bacon or Sausage

While the squash roasts, heat a large saucepan over medium heat and add your chopped bacon or sausage. Stir often, breaking the meat into bite-sized pieces while cooking until nicely browned and cooked through—roughly 6 to 9 minutes. Transfer it to a paper towel-lined plate to drain the excess fat. This flavorful fat will become your base for toasting the farro, so don’t discard all of it.

Step 3: Toast the Farro

Pour off all but about one tablespoon of the rendered fat in the pan, then toss in the farro. Stir it frequently to coat the grains evenly in fat and toast for 4 to 5 minutes until fragrant and lightly golden. Toasting is that little secret I discovered that really brings out the nuttiness and makes the farro shine in the stuffing.

Step 4: Cook the Aromatics and Deglaze

Add one tablespoon of olive oil to the pan along with the whites of the scallions. Season lightly with salt and pepper and sauté for about 2 minutes until softened. Toss in the minced garlic and cook for another 30 seconds until aromatic. Pour in the white wine and crank the heat to medium-high, stirring occasionally until the liquid is nearly evaporated—this step layers in complexity and lifts all the flavors.

Step 5: Slowly Cook the Farro in Stock

Lower the heat slightly (between medium and medium-high), add the toasted farro back into the pan, and pour in one cup of warm chicken stock mixed with water. Stir until most of the liquid is absorbed, then repeat, adding the stock one cup at a time and stirring often. This gradual approach helps the farro cook evenly and absorb maximum flavor. It’ll take about 45 minutes to get that perfect al dente texture—tender but with a slight bite.

Step 6: Stir in the Meat, Lemon, Scallions, and Parmesan

Once the farro is cooked, stir in the cooked bacon or sausage, fresh lemon juice, half the green parts of the scallions, and the finely grated parmesan. Taste now and adjust salt and pepper as needed. This final flavor boost is what makes the Stuffed Acorn Squash with Savory Farro, Bacon or Sausage, and Parmesan Recipe so gosh-darn delicious!

Step 7: Stuff and Bake the Squash

Rub the inside of each roasted squash half with a little olive oil, then season with salt and pepper. Generously spoon the stuffing into each half, piling it high—don’t be shy here. Cover the dish loosely with foil and bake for 15 minutes to warm through. Then remove the foil and bake for an additional five minutes to slightly brown the top and meld all those fantastic flavors even more.

Step 8: Serve with an Extra Sprinkle

Sprinkle extra parmesan and any fresh herbs you like (parsley or thyme work beautifully) over the top just before serving. This step adds extra zing and a lovely presentation touch that always impresses my guests.

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

Garnishes

My go-to garnishes are freshly grated parmesan and a sprinkle of freshly chopped parsley or thyme—these little finishing touches add a pop of color and fresh flavor that really tie the dish together. Sometimes, I even add toasted pine nuts for a subtle crunch that my family adores.

Side Dishes

This stuffed squash pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a simple roasted vegetable medley like Brussels sprouts or carrots. If you want to make it a heartier meal, some crusty bread or a side of creamy mashed potatoes is the perfect companion.

Creative Ways to Present

For special occasions, I love serving the Stuffed Acorn Squash with Savory Farro, Bacon or Sausage, and Parmesan Recipe right in the squash halves on individual plates. Garnished with fresh herbs and a drizzle of balsamic reduction, it impresses guests and makes dinner feel festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually store any leftover squash and stuffing in airtight containers in the fridge. The squash holds up well for 3 to 4 days—you’ll find that reheating the stuffed halves keeps the flavors intact without drying out.

Freezing

I’ve frozen the filling separately before and found it freezes beautifully. Just thaw in the fridge overnight, then reheat with a splash of stock to restore moisture before stuffing fresh roasted squash. The squash itself is best fresh, but you can freeze stuffed halves wrapped tightly if needed.

Reheating

To reheat, I gently warm the stuffed squash in a 350°F oven for about 15 to 20 minutes until heated through, which keeps the squash tender and the filling moist. If reheating the filling alone, steaming it with a little broth on the stove works wonders to avoid drying it out.

FAQs

Final Thoughts

This Stuffed Acorn Squash with Savory Farro, Bacon or Sausage, and Parmesan Recipe quickly became one of my favorite ways to celebrate seasonal flavors while enjoying a comforting, satisfying meal. I love how approachable it is to make, yet it feels special enough for guests without spending all day in the kitchen. I hope you’ll give it a try soon and discover how easy it is to impress yourself—and everyone at your table—with one of the coziest dishes around.

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