17 Oct Stuffed Acorn Squash
This recipe is delicious, although it is NOT quick lol…
But once you make it, it’s totally worth it!
Stuffed Acorn Squash
- 3 small acorn squash
- 3 tbsp. extra-virgin olive oil, divided
- Freshly ground black pepper
- 1 c. farro
- 2 c. plus 2 tablespoons apple cider, divided
- 2 sprigs of fresh thyme
- 1/2 lb. sweet chicken Italian sausage
- 1/2 yellow onion, chopped
- 2 stalks of celery, chopped
- 2 cloves garlic, minced
- 1 tbsp. fresh thyme, chopped
- 1 bunch of kale, stems removed and chopped
- Preheat oven to 400°. Cut each end off the squash and halve.
- Use a spoon to remove the seeds and brush all over with 2 tablespoons of olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.
- Meanwhile, make farro: in a medium saucepan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, occasionally stirring, 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.
- Meanwhile, 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.
- Drain 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.
- Add 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.
- Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide the mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.