Monday, November 18, 2013

Date Night Dinner: Farro and Sausage Stuffed Acorn Squash

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Ever since we had our first farro dish, courtesy of Bob's Red Mill Farro, I fell in love with this grain.  So, when I saw that my mom's all time favorite blogger (no, not me), Skinnytaste had made a farro stuffed roasted acorn squash, I couldn't help but immediately bookmark it.  It's nice to find a recipe that takes a long time but that most of it is really hands off.

It's perfect for a day I'm watching football or on a day that I'm off work.  You can get a lot of other stuff done while the acorn squash is roasting.  What I did NOT do was clean anything besides the kitchen but at least one room is better than none right?  Oh, and I did laundry.  So being able to accomplish those tasks while your dinner is cooking is pretty good to me!

John was originally a little skeptical about the whole "stuffed squash" thing but I knew that he would get on board when he saw the sausage.  Sure enough, he was so thrilled that he couldn't help but dig in!  I'm sure that everyone in your family will feel the same!
Farro and Sausage Stuffed Acorn Squash (adapted from Skinnytaste)
Serves:  2
1 cup farro
1 acorn squash
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons vegetable oil
1 onion, diced
6 mushrooms, diced
2 links spicy chicken sausage, sliced

Cover the farro with 3 cups of water.  Let sit 4-6 hours.

Preheat the oven to 350 degrees F.  Cut the acorn squash in half and scoop out the seeds.  Season with salt and pepper.  Place in a large baking dish with a shallow amount of water in the bottom.   Bake 50 minutes covered and then an additional 10 minutes, uncovered.

Meanwhile, drain farro.  In a medium saucepan, cook in 1 cup of water for 10 minutes.  Drain.

In a large skillet, heat oil over medium heat.  Add onion and mushrooms and cook 5-10 minutes, until the mushrooms release moisture.  Add chicken sausage and cook until warmed through.  Divide the mixture in half and fill the acorn squash.  Cook an additional 5-10 minutes in the oven until the squash is warm.  Serve immediately.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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