There is nothing I love more than taking the season’s harvest and being innovative in the kitchen. Layering texture and flavor are what make a recipe exceptional in my opinion. I think this is one of the best ways we keep our family, friends and ourselves trying new foods.
Winter squash are versatile in that they can be used in savory or sweet recipes and are a blank canvas. Not only are they delicious, but also provide us with fiber, vitamins A & C, potassium, magnesium and essential B vitamins with only about 80 calories per cup.
There is no better way to describe the essence of this recipe other than it tastes like autumn without involving pumpkin. Don’t get me wrong, I love cooking and baking with pumpkin, but other winter squash deserve the spotlight, too! This dish features goat cheese, which provides the essential creaminess to the stuffing, while the sausage brings spice and saltiness. The farro adds a nutty rustic taste that couples beautifully with caramelized roasted acorn squash and a dusting of pumpkin pie spice. Enjoy!
Spicy Sausage and Goat Cheese Farro Stuffed Acorn Squash
Recipe developed by Haley Goodrich, RD
1 acorn squash
2-4 tablespoons olive oil
⅔ cup farro
1 shallot, finely chopped
3 garlic cloves, minced
1 lb. spicy Italian sausage, links or ground (chicken or turkey sausage will work)
2 cups raw spinach, chopped
3-4 oz. goat cheese
Kosher salt and pepper
Pumpkin pie spice
- Preheat oven to 400 degrees. Cut acorn squash in half and scoop out the seeds with a spoon.
- Brush the inside and outside of the acorn squash halves with olive oil. Sprinkle the inside of each half with pumpkin pie spice, kosher salt and pepper. Place squash in the oven and roast for about 30-40 minutes or until tender when poked with a fork.
- While the squash is roasting, cook the sausage in a pan with olive oil.
- Cook farro in boiling water until tender, about 20-30 minutes. Once farro is tender, drain and set aside.
- While farro and sausage are cooking, in a separate skillet, sauté the shallot and garlic until fragrant. Toss sausage with the garlic and shallot. If you used sausage links, slice them into small pieces before adding.
- Add cooked farro, spinach and goat cheese to the pan. Stir well and let spinach wilt into the mixture. Season to taste with salt, pepper and Italian seasoning.
- When squash are done, spoon mixture into each half. Sprinkle with goat cheese crumbles and serve!