
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
348
All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. The real star, to our minds, is that lacinato or Tuscan kale. It adds a heartiness that only a good cruciferous green can provide. Also the tender, sweet flesh of the squash can't be overlooked! If you’re tired of stuffed peppers and are looking for the easiest fall dinner, then keep reading below to become a stuffed squash believer:
Prepping acorn squash:
The best part of making stuffed acorn squash? You don’t need to peel it! Simply cut the ends off of each squash and cut them in half, then use a spoon to remove the seeds. Then, you’ll bake your squash for around 30 minutes (this is a perfect time to make your filling). After your squash and filling are ready to go, you’ll stuff your squash with your prepared filling, then broil for a few minutes—until your filling is warmed and the tops are golden.
The best filling for acorn squash:
We combined farro, sweet Italian sausage, and lacinato (or Tuscan) kale to create our easy, simple, and extra-flavorful filling. If you’re looking for a vegetarian variation, sub out sausage for shiitakes or button mushrooms sautéed in butter or olive oil! Tip: Make sure you’re using apple cider, not apple cider vinegar. The vinegar will make your filling far too bitter, which is not what we’re going for.
What goes well with acorn squash?
We honestly could eat one or two of these and call it a whole meal but we also think it could be delicious served alongside a bright, simple salad or roasted veggies. Have some leftover farro? Go ahead and make this farro salad that is full of fall vibes.
Storage.
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
Made it? Let us know how it went in the comment section below!
Advertisement - Continue Reading Below
Ingredients
- 3
small acorn squash
- 3 Tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 1 cup
farro
- 2 cups
plus 2 tablespoons apple cider, divided
- 2
sprigs fresh thyme
- 1/2 lb.
sweet Italian sausage
- 1/2
yellow onion, chopped
- 2
stalks celery, chopped
- 2
cloves garlic, minced
- 1 Tbsp.
fresh thyme, chopped
- 1
bunch lacinato kale, stems removed and chopped
Directions
- Step 1 Preheat oven to 400°. Cut each end off squash and halve.
- Step 2Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.
- Step 3Meanwhile, make farro: in a medium sauce pan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25 to 30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme sprigs.
- Step 4Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper-towel lined plate.
- Step 5Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
- Step 6Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.
- Step 7Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.
Advertisement - Continue Reading Below

73 Best Lunch Sandwiches

40 Best Side Dishes For Chicken

109 Easy Chocolate Desserts

Louisiana-Style Red Beans & Rice
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below