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

As autumn sweeps in with its bounty, few ingredients embody the season’s spirit like the humble acorn squash. Its rich flavor and charming appearance make it an ideal vessel for a hearty filling. This recipe for stuffed acorn squash with savory farro, crispy bacon or sausage, and a sprinkle of Parmesan is not just a feast for the stomach, but also a feast for the eyes.

Ingredients

For the Acorn Squash:

• 2 medium acorn squashes
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Filling:

• 1 cup farro, uncooked
• 4 slices of bacon or 2 sausages (your choice)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup spinach or kale, roughly chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional for a bit of heat)
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Directions

Step 1: Prepare the Squash

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squashes in half vertically and scoop out the seeds using a spoon.
3. Brush the insides with olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast in the oven for about 30-35 minutes, or until the flesh is tender.

Step 2: Cook the Farro

1. In a pot, bring 2.5 cups of water or broth to a boil. Add a pinch of salt.
2. Stir in the farro, reduce to a simmer, and cook for about 25-30 minutes until tender. Drain any excess liquid and set aside.

Step 3: Prepare the Filling

1. In a large skillet over medium heat, cook the bacon or sausage until crispy. Remove and set aside, leaving some fat in the pan.
2. In the same skillet, add the diced onion and cook until soft, around 3-4 minutes. Then add the minced garlic and sauté for an additional minute.
3. Add the chopped spinach or kale, drying thyme, and red pepper flakes (if using). Cook until wilted.
4. Once the greens are cooked down, add the farro to the skillet along with the cooked bacon or sausage. Mix well and stir in half of the Parmesan cheese. Season with salt and pepper to taste.

Step 4: Stuff and Bake

1. Remove the roasted acorn squash from the oven and flip them cut-side up.
2. Generously stuff each half with the savory farro mixture, pressing it down slightly to pack it in.
3. Top the stuffed squashes with the remaining Parmesan cheese.
4. Return to the oven and bake for an additional 10-15 minutes, until the tops are golden and bubbly.

Step 5: Serve

Once removed from the oven, garnish with fresh parsley for a pop of color. Serve warm as a delightful main dish, perfect for the fall and winter seasons.

Enjoy!

This stuffed acorn squash recipe is not only delicious but also customizable. Swap out the bacon for turkey bacon or the farro for quinoa to suit your dietary preferences. The combination of flavors and textures will surely leave your family and friends wanting more. So gather around the table and celebrate the harvest season with this wholesome, comforting dish!