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roasted acorn squash

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

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.

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.
    large mixing bowl filled with a colorful blend of ingredients

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.