Description

Stuffed Acorn Squash is a hearty and flavorful fall dish featuring roasted acorn squash halves filled with a savory farro stuffing made with bacon or sausage, scallions, garlic, dry white wine, and Parmesan cheese. This comforting recipe combines tender roasted squash with a rich, cheesy grain stuffing, perfect for a wholesome vegetarian-friendly meal option when prepared without meat or as a satisfying side for any autumn feast.

Ingredients

Units Scale

Acorn Squash

2 Acorn Squash - cut in half, stem to root; seeds scooped out and discarded

Stock and Liquid

4 cups Unsalted Chicken Stock mixed with 4 Cups Water - warmed
1/2 cup Dry White Wine (Chardonnay recommended)
2 tsp Lemon Juice

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 Parmesan - finely grated, plus more for topping
Kosher Salt & Pepper - to taste

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Instructions

Preheat and Roast Squash: Preheat the oven to 375°F and arrange racks to the lower middle position. Place the acorn squash halves cut side down in a large baking dish. Add enough hot water to fill the pan by ¼ inch. Cover loosely with foil and roast for 30-40 minutes until just barely fork-tender. Remove from oven, drain the water, and flip squash so cut side faces up. Set aside.
Cook Bacon or Sausage: Heat a large saucepan over medium heat. Add bacon or sausage and cook, stirring and breaking up meat as needed, until fully cooked, about 6-9 minutes. Remove meat with a slotted spoon onto a paper towel-lined plate to drain fat. Set aside.
Toast Farro: Pour off all but 1 tablespoon of fat from the pan used for cooking meat. Add farro and toss to coat in the fat. Cook, stirring frequently, until toasted, about 4-5 minutes. Transfer to a bowl.
Sauté Aromatics and Deglaze: Add 1 tablespoon olive oil to the pan. Add scallion whites, season with ¼ tsp salt and 1/8 tsp pepper, and cook until softened, about 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Pour in white wine and increase heat to medium-high. Cook until wine is nearly evaporated, 2-4 minutes, stirring occasionally.
Add Farro and Gradually Add Stock: Reduce heat to medium or medium-high. Return toasted farro to the pan. Add 1 cup of warm stock and stir until almost all liquid is absorbed, about 4 minutes. Continue adding stock 1 cup at a time, stirring often and allowing liquid to absorb between additions, until farro is tender but still slightly firm, about 45 minutes total.
Combine Filling Ingredients: Stir cooked bacon or sausage, lemon juice, half of the scallion greens, and ½ cup grated Parmesan into the farro mixture. Season to taste with additional salt and pepper.
Prepare Squash for Stuffing: Rub inside of squash halves with a bit of olive oil and season with salt and pepper. Divide farro stuffing evenly among the squash halves, mounding generously on top.
Bake Stuffed Squash: Cover baking dish loosely with foil and bake stuffed squash for 15 minutes. Remove foil and continue baking an additional 5 minutes, or until the filling is hot and slightly browned on top.
Serve: Sprinkle extra Parmesan and fresh herbs over the stuffed squash before serving. Enjoy warm.

Notes

Sausage/Bacon: Use either bacon or sausage depending on preference or cost. Ground sausage or informal Italian varieties (chicken or turkey) work well. Sweet or spicy options are suitable.
Warming Stock: Warm the chicken stock and water mixture in the microwave or on the stovetop to keep warm during the farro cooking process.
Stock Quantity: You may not need all the stock. Add gradually as directed.
Advance Preparation: The stuffing can be made ahead and refrigerated without the sausage/bacon and cheese. When reheating, add farro with some stock to a saucepan, cover and steam over medium-low heat until warmed, then stir in meat and cheese.
Recipe Adaptation: Farro stuffing adapted from Bon Appetit.

Nutrition

Serving Size: 1/2 stuffed acorn squash
Calories: 619 kcal
Sugar: 1 g
Sodium: 857 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 105 g
Fiber: 19 g
Protein: 26 g
Cholesterol: 8 mg