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