Farro and Sausage Stuffed Roasted Acorn Squash
User Reviews
5
Farro and Sausage Stuffed Roasted Acorn Squash
Description
The preparation begins by halving and roasting acorn squash seasoned simply with olive oil, salt, and pepper, steamed with a bit of water to ensure softness while developing a slightly caramelized surface. Meanwhile, the farro is cooked in chicken broth, imparting gentle savory depth.
A filling is made by cooking raw sweet Italian chicken sausage broken into pieces, then sautéing onion, celery, and mushrooms with sage in olive oil until tender and fragrant. Once the sausage and farro are combined with the vegetables, the mixture is packed back into the cooled squash halves.
This dish showcases contrasting textures: the tender roasted squash, the chewy grains of farro, and the browned, savory sausage pieces accented by vegetables and herbs. Its balanced flavors and presentation make it appropriate as a vegetarian-friendly main with sausage, a hearty side, or a seasonal autumn or winter meal component.
Ingredients
- 3 acorn squash (cut in half, seeds and fibers removed)
- olive oil I used my mister, spray form
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 1/2 cup pearled farro rinsed and drained, uncooked
- 1 1/2 cups chicken broth reduced sodium
- 2 chicken sausage links, raw, sweet Italian
- 1/2 tbsp olive oil
- 1/2 white onion chopped, large
- 2 celery chopped, stalks
- 4 oz mushrooms fresh, sliced
- 2 sage chopped, leaves
- parsley (for garnish)
Instructions
- Preheat oven to 350°F.
- Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add 1/4 cup water to the bottom of the pan.
- Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.
- Meanwhile, cook farro in chicken broth according to package directions.
- While the farro is cooking, in a large saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
- Add olive oil to the pan and add the onion, sauté 1 minute, add the celery, salt and pepper to taste; cook until celery is soft, about 8 to 10 minutes.
- Add the mushrooms and sage to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well.
- Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1/2 squash & 1/2 cup stuffing | |
| Calories | 213kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 272mg | 11% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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