Farro and Sausage Stuffed Acorn Squash

Perfect for cozy nights, this antioxidant-rich acorn squash is roasted to buttery perfection and filled to the brim with sausage, veggies, and farro. A nutritious alternative to rice, farro adds fiber, protein, and B3 vitamins, making it a healthy addition to your autumn table.


  • 1 acorn squash
  • 1 1/2 cups cooked farro (prepare to package directions)
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 large cloves garlic, chopped
  • 1/2 lb. country sausage (try our own Redmond Heritage Farms Real Pork, Pork Country Sausage if you live in Utah)
  • Tbsp. olive oil
  • 1 tsp. Real Salt Fine
  • Parmesan cheese for topping
  • Microgreens, for garnish if desired


    1. Cut acorn squash in half and clean out all seeds. Cut off any pointed ends so halves can sit flat.
Cutting acorn squash in half
    1. Place the squash in an oven-safe pan and drizzle with olive oil and salt.
Squash in an oven-safe pan
    1. Bake 375°F for 30-35 minutes.
    2. Meanwhile, fry the sausage, breaking it into smaller chunks until it’s cooked through.
Sausage bein fried.
    1. Add chopped garlic, celery, and carrot. Fry until vegetables are cooked through, adding additional olive oil if needed.
Vegetables and Sausage
    1. Add cooked farro and warm until heated through 2-3 minutes.
Adding Cooked farro
    1. Remove the squash from the oven when it’s tender. Stuff each squash with half of the sausage mixture.
Stuffing each squash with half of sausage mixture.
    1. Top with grated parmesan cheese and place under a broiler until the cheese is melted.
Parmesan cheese
    1. Top with microgreens if desired.
Topped with Microgreens

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