Farro Stuffed Acorn Squash

Fall is here you guys!!! I know, it is sort of hard to tell if you live in Southern California right now. We are in the midst of a serious heat wave. I’m talking so hot, they had recess indoors at my son’s school. Ugh. This is not my jam. At all.

Anyway, last weekend I put up my fall decor in anticipation of this heat wave breaking and the season finally making an appearance.

Today, I braved my oven (with the AC on) and made my first “Fall” dish of the season: Stuffed Acorn Squash. It was so easy and delicious and healthy just very… FALL.

You should be able to find farro at any grocery store, but if you can’t, I’m sure you can substitute brown rice. Same with the garlic herb sausage. I got this at Trader Joe’s and I know I’ve seen similar varieties at regular grocery stores too. You could probably substitute just about any flavor you like.

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Serves 2 (1/2 squash each. About 360 calories per serving)

1 medium acorn squash
olive oil
salt and pepper
2 chicken sausage links (see note above), cut into small pieces
1/2 leek, chopped
2 garlic cloves, minced
1 cup COOKED farro
2 teaspoons fresh thyme (you can use dried as well, just cut the amount in half)
1 teaspoon dried sage

Preheat the oven to 450 degrees. Cut the squash in half lengthwise (or, if you are deathly afraid of cutting winter squash and are scared you are going to accidentally stab yourself, enlist someone else to do it). Scoop out the seeds in the middle and coat with a little olive oil and salt and pepper.  Roast for about 20-25 minutes, depending on the size of your squash. Just until slightly fork-tender.

While the squash is roasting, make your farro according to package directions.

Make the rest of the stuffing (you can actually make the stuffing ahead of time, a day or two, and just use it when you are ready).  In a skillet, saute in a little olive oil the leeks, garlic, sausage, thyme, and sage.

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I don’t know why this picture is upside down, but I’m pretty sure you get it…

 

Drain the farro and add it to the sausage mixture. Then put half in each half of the squash. Put back in the oven for another 20 minutes.

Funny story… When I was coming up with this recipe, I had planned on adding a diced apple to the stuffing (include it in the saute). I even bought the apple. I completely FORGOT!!  If you make it, try it with the apple and let me know how it goes. Next time I will include the apple! (I was going to use a Fuji, but any should work).

This was really yummy and quite easy. Perfect for a fall dinner. Now, someone send me pictures of changing leaves and sipping apple cider because I’m melting over here!

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