Roasted Acorn Squash Stuffed with Fennel Sausage, Farro, Goat Cheese & Spinach

Roasted Acorn Squash Recipes, Fennel Sausage, Farro Recipes, Goat Cheese Recipes, Fall Recipes

Fall is in the air (and driving my cravings) and I am simply fascinated with all of the gourds that become available at this time of the year.  Nothing says FALL like Butternut Squash dishes or stuffed acorn squash and all of the fun ingredients that pair well with them!

The Hungry Goddess kitchen has been buzzing with Fall flavored recipes and plans for the holidays.  Looking at the Acorn Squash, I thought about what I really wanted to put inside that gorgeous orange bowl:

Farro was on hand and I will confess that I have not used it very much.  It is a bit chewy for me (and I prefer Quinoa) but in this dish, it pairs very well with the fennel sausage and the squash.  A handful of spinach wilted into the stuffing  mix at the last minute provides some delightful green.   I used the Mediterranean Herbs and Garlic Montchevre Goat Cheese for a fabulous flavor boost and Chile Olive Oil to roast the squash to perfection – SO YUM!

Our temperatures here in South Florida may not be showing Fall but my heart is feeling it!  Plus, we are throwing this in the ring for Fennel Friday and their fall Focus tomorrow!  Make sure to check out all of the great Fennel Fall Recipes on Fennel Friday tomorrow!

How do YOU stuff your Acorn Squash?

4.8 from 4 reviews
Roasted Acorn Squash Stuffed with Fennel Sausage, Farro, Goat Cheese & Spinach
Recipe type: Main or Side
Cuisine: Fall Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Roasted and Stuffed Acorn Squash is all about FALL & you can pick the most delicious ingredients for stuffing!
  • 1 acorn squash
  • 1 T butter
  • ½ cup Farro
  • 2 -4 TB EVOO (We use Chile Olive Oil)
  • 1 large shallot, chopped finely
  • 2 garlic cloves, minced
  • ½ fennel bulb, chopped
  • 1 cup Fennel Sausage - Cooked
  • 2 cups spinach, uncooked
  • 2 oz, crumbled Mediterranean Herbs & Garlic Montchevre Goat Cheese
  1. Preheat oven to 400 degrees.
  2. Cut Acorn Squash in half and scoop out all of the seeds with a spoon.
  3. Use 1 TB EVOO per squash to rub inside and outside.
  4. Place ½ TB butter in bottom of each squash.
  5. Sprinkle with Salt and Pepper.
  6. Please squash in oven and roast for approximately 30 minutes.
  7. Make sure squash is tender and easily pierced with a fork or stick back in the oven for a few minutes.
  8. While Squash is roasting:
  9. Set sausage to cook in a separate pan.
  10. Cook Farro per directions on box/bag.
  11. Add 2 TB EVOO to pan and saute garlic, shallots, and fennel for approx 7-8 minutes.
  12. Add sausage to pan and cook for a few more minutes.
  13. Add farro to pan and mix in for a few minutes.
  14. Sprinkle ¾ of the cheese into the mixture until melted (reserve ¼ of crumbles to sprinkle on top)
  15. Add spinach and wilt into mixture.
  16. Taste and season with salt and pepper.
  17. When Acorn Squash come out of oven - let them rest for 3-4 minutes and then spoon mixture into the squash.
  18. Sprinkle the rest of the goat cheese on top and serve!

Roasted Acorn Squash, Fall Recipes

Acorn Squash Ready for Roasting

 Roasted Acorn Squash Stuffed with Fennel Sausage, Farro, Goat Cheese and Spinach

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About Kimberly Moore - The Hungry Goddess Herself

24 Responses to “Roasted Acorn Squash Stuffed with Fennel Sausage, Farro, Goat Cheese & Spinach”

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  1. Acorn squash was my big discovery of last fall. For some reason, until then I only ate butternut squash. I was so pleasantly surprised when I had acorn squash–it’s not only delicious, but it is SO much easier to cut and prepare. I feel like I’m going to lose a thumb every time I tackle an acorn squash!
    Katherine @ eggton recently posted..Magnetic decoupling: It’s a real thing.My Profile

    • The Hungry Goddess says:

      Katherine – it was the same for me! and the flavor when roasted was divine! THANKS, darling! Hello to PUPPIES! xoxo

  2. Happy Fennel Friday! This gorgeous recipe was a pick for Falling for Fennel- Fennel recipes for Autumn! Thanks for sharing such a great recipe!

  3. 4virtu says:

    We love this recipe and featured it on the Tasty Tuesday Welcome fall post on YUM!
    4virtu recently posted..15 Recipes to Welcome FallMy Profile

  4. Michele says:

    Made this tonight for my 3,5 year olds…they LOVED it. I subbed Quinoa for farrow…I didn’t have chili oil so I added red chili flakes to mine and it was delish! Thanks for the idea, this is a new fall fave!

    • Kimberly Moore - The Hungry Goddess Herself says:

      Michele – I LOVE this and Quinoa is the perfect sub! So glad you enjoyed it and thanks for letting me know!

  5. Elizabeth says:

    Amazing, easy recipe. Coworker enjoyed. I also sub’d quinoa for the farro as I didn’t have any on hand. Thank you for a great recipe.

  6. Dorothy SanGeorge says:

    The recipe looks good, but farro is gluten! Please correct this, since if someone does not realize it is gluten, it can cause someone to be very very sick! This is a special concern if some well meaning friend or relative prepares this for someone who has celiac.!!!

    • Kimberly Moore - The Hungry Goddess Herself says:

      HI Dorothy! This recipe is not listed as gluten free? Sorry – I am not sure what to correct?

      • Dorothy SanGeorge says:

        Your recipe was posted on Gluten Intolerance Group website as being gluten free.
        Obviously whoever did the posting did not realize that farro is wheat & has gluten.
        I posted to prevent some poor soul with Celiac from getting sick.
        It’s a great looking recipe & I was just looking at it again to see how I could adjust the recipe & prepare it for dinner tonight.


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