Farro and Sausage Stuffed Acorn Squash with Sage

Farro and Sausage Stuffed Acorn Squash with Sage

Roasted acorn squash halves filled with nutty farro, savory sausage, and crisp sage.

Total 1 hr 10 min Makes 4 servings Calories 520/serving

Allergens

Dairy, Tree nuts, Red meat

Tender roasted acorn squash becomes a sturdy vessel for a hearty filling of chewy farro, browned Italian sausage, and fried sage leaves. The combination of sweet squash, earthy grains, and rich sausage makes this a satisfying autumn main course or an impressive side for a holiday table.

Ingredients

  • 2 acorn squash, halved and seeded
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3/4 cup farro, uncooked
  • 2 cups chicken stock
  • 12 ounces Italian sausage, casings removed
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 1/4 cup dried cranberries
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted pecans, chopped

Method

  1. Preheat the oven to 400°F. Place the acorn squash halves cut-side up on a baking sheet, brush with 1 tablespoon olive oil, and season with half the salt and pepper.

  2. Roast the squash until the flesh is tender and easily pierced with a fork, about 40 minutes.

  3. While the squash roasts, combine the farro and chicken stock in a 6-quart saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the farro is tender and most of the liquid is absorbed.

  4. Drain any excess liquid from the farro and set aside.

  5. Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and no longer pink, about 7 minutes.

  6. Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

  7. In a separate small skillet, melt the butter over medium heat. Add the sage leaves and fry until crisp, about 2 minutes, then transfer to a paper towel-lined plate and crumble half of the leaves, reserving the rest whole for garnish.

  8. Add the cooked farro, sausage mixture, crumbled sage, dried cranberries, Parmesan cheese, and remaining salt and pepper to a large bowl and stir to combine.

  9. Divide the farro and sausage filling evenly among the roasted squash halves, mounding it generously.

  10. Return the stuffed squash to the oven and bake until the filling is heated through, about 10 minutes.

  11. Top each squash half with toasted pecans and the reserved whole fried sage leaves before serving.

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    Farro and Sausage Stuffed Acorn Squash with Sage

    Tender roasted acorn squash becomes a sturdy vessel for a hearty filling of chewy farro, browned Italian sausage, and fried sage leaves. The combination of sweet squash, earthy grains, and rich sausage makes this a satisfying autumn main course or an impressive side for a holiday table.

    1 hr 10 min 4 servings 520 cal

    Ingredients

    • 2 acorn squash, halved and seeded
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon black pepper, divided
    • 3/4 cup farro, uncooked
    • 2 cups chicken stock
    • 12 ounces Italian sausage, casings removed
    • 1 small yellow onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons unsalted butter
    • 12 fresh sage leaves
    • 1/4 cup dried cranberries
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup toasted pecans, chopped

    Method

    1. 1

      Preheat the oven to 400°F. Place the acorn squash halves cut-side up on a baking sheet, brush with 1 tablespoon olive oil, and season with half the salt and pepper.

    2. 2

      Roast the squash until the flesh is tender and easily pierced with a fork, about 40 minutes.

    3. 3

      While the squash roasts, combine the farro and chicken stock in a 6-quart saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the farro is tender and most of the liquid is absorbed.

    4. 4

      Drain any excess liquid from the farro and set aside.

    5. 5

      Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and no longer pink, about 7 minutes.

    6. 6

      Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

    7. 7

      In a separate small skillet, melt the butter over medium heat. Add the sage leaves and fry until crisp, about 2 minutes, then transfer to a paper towel-lined plate and crumble half of the leaves, reserving the rest whole for garnish.

    8. 8

      Add the cooked farro, sausage mixture, crumbled sage, dried cranberries, Parmesan cheese, and remaining salt and pepper to a large bowl and stir to combine.

    9. 9

      Divide the farro and sausage filling evenly among the roasted squash halves, mounding it generously.

    10. 10

      Return the stuffed squash to the oven and bake until the filling is heated through, about 10 minutes.

    11. 11

      Top each squash half with toasted pecans and the reserved whole fried sage leaves before serving.