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

Roasted acorn squash is a perfect edible bowl for savory fillings, and this recipe takes it to the next level. The tender squash contrasts beautifully with a hearty stuffing made of sausage, fennel, nutty farro, creamy goat cheese, and wilted spinach. This dish is cozy enough for a casual dinner and impressive enough to serve at a holiday gathering.

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

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Side Dish

Cuisine American, Mediterranean

Servings 3

Equipment

• Baking sheet
• Parchment paper
• Medium saucepan
• Large skillet
• Mixing bowl

Ingredients

  

For the Squash

• 2 medium acorn squash halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Stuffing

• 1/2 cup uncooked farro
• 1 tablespoon olive oil
• 1/2 pound Italian sausage mild or spicy, depending on preference
• 1 small fennel bulb diced (reserve the fronds for garnish)
• 2 cloves garlic minced
• 2 cups fresh spinach roughly chopped
• 2 ounces goat cheese crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes optional
• Salt and pepper to taste

Instructions

 

Prepare and Roast the Squash

1. Preheat your oven to 400°F (200°C). Place the halved acorn squash on a parchment-lined baking sheet, cut-side up. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, or until the flesh is tender and golden around the edges.
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Cook the Farro

1. In a medium saucepan, cook the farro according to the package instructions. Drain and set aside.

Prepare the Filling

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it into small pieces as it cooks, until browned and fully cooked. Remove the sausage and set aside.
2. Cook the VegetablesIn the same skillet, add the diced fennel and cook for 4-5 minutes until softened. Stir in the garlic and cook for an additional minute. Add the spinach and cook until wilted.

Combine the Filling

1. In a large bowl, mix the cooked farro, sausage, fennel mixture, goat cheese, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste.
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Stuff the Squash

1. Remove the roasted acorn squash from the oven and spoon the filling into each half, packing it gently. Return to the oven and bake for an additional 10 minutes, allowing the filling to heat through and the edges to lightly brown.

Garnish and Serve

1. Garnish with fennel fronds and an extra crumble of goat cheese if desired. Serve warm as a hearty main or side dish.

Pairings

This stuffed squash pairs wonderfully with a crisp white wine, like Sauvignon Blanc, or a light-bodied red like Pinot Noir. Serve alongside a simple arugula salad or roasted green beans for a complete meal.

FAQs

1. Can I use a different grain instead of farro?

Yes! Quinoa, barley, or wild rice are excellent alternatives if you prefer or have dietary restrictions.

2. What type of sausage works best?

Italian sausage (mild or spicy) adds a great flavor, but you can use chicken sausage or even a vegetarian sausage alternative.

3. Can I make this ahead of time?

Absolutely. Prepare the filling and roast the squash up to a day in advance. Assemble just before baking the final 10 minutes to reheat.

4. What other cheese can I use besides goat cheese?

Feta or ricotta would work well for a similar tangy flavor, or you can use shredded mozzarella for a milder option.