Stuffed Acorn Squash with Farro & Chicken Sausage

Stuffed Acorn Squash with Farro & Chicken Sausage: Your New Autumn Hug

Hey, kitchen friend! Harper here, waving my wooden spoon at you from my sunlit corner. Can you smell it? That crisp, earthy perfume only autumn brings? When the air turns flannel-cozy and pumpkins pile up like orange mountains, my soul starts craving one thing: stuffed acorn squash. This isn’t just dinner; it’s a golden, edible bowl of fall magic. Imagine tender roasted squash cradling a hearty tumble of nutty farro, savory chicken sausage, and woodsy herbs—each bite feels like crunching through fallen leaves in the best possible way.

I know what you might think: “Harper, that sounds fancy!” But trust your kitchen bestie—this is approachable elegance. We’re talking simple ingredients doing a flavor tango in your oven while you sip cider (or wine, no judgment!). Whether you’re feeding a hungry crowd or meal-prepping for cozy solo nights, these stuffed beauties deliver comfort without fuss. They’re gluten-free adaptable, packed with protein and fiber, and look straight off a rustic Pinterest board. Ready to turn your kitchen into a fall festival? Let’s roast!

My First Squash Fiasco (& Why I’m Obsessed Now)

Picture this: Me, age 22, hosting my first “adult” Friendsgiving. I’d barely mastered boxed mac ’n’ cheese, but there I was, wrestling an acorn squash like it owed me money. I didn’t roast it long enough (rookie move!), so when I stuffed it with undercooked grains, we ended up with crunchy squash and mushy filling. My friends politely chewed… and then ordered pizza. Mortifying! But that disaster taught me two things: 1) Always respect the squash’s roasting time, and 2) Cooking flops make the best stories later.

Now, this dish is my autumn security blanket. I’ve made it for first dates (he’s now my husband), postpartum meal trains (squash = edible empathy), and even my dog’s “gotcha day” celebrations (she got extra sausage, obviously). Every time I scoop out those seeds, I remember how far I’ve come—from kitchen chaos to cozy confidence. And that’s the magic: this recipe grows with you.

Your Fall Flavor Squad: Ingredients & Smart Swaps

Makes 6 hearty halves (hello, leftovers!)

• 6 acorn squash, halved and deseeded – Pick ones that feel heavy for their size! No acorn squash? Butternut or delicata work too (adjust roasting time).
• Olive oil spray (or mister) – Helps the squash caramelize beautifully. No spray? Brush with 1 tbsp regular olive oil.
• Salt and freshly cracked black pepper, to taste – Season every layer like you mean it!
• 1 cup uncooked pearled farro, rinsed and drained – Nutty, chewy, and packed with fiber. Substitute: quinoa, brown rice, or even wild rice blend for different textures.
• 3 cups reduced sodium chicken broth – Cooks the farro in flavor. Veggie broth keeps it vegetarian-friendly.
• 4 links raw sweet Italian chicken sausage – My fave for gentle spice. Pork sausage, plant-based crumbles, or chopped mushrooms work too!
• 1 tbsp olive oil – For sautéing our veggie dream team.
• 1 large white onion, chopped – Sweetness backbone. Red onion adds zing!
• 4 celery stalks, chopped – Crunchy freshness. No celery? Try fennel or bell peppers.
• 8 oz sliced fresh mushrooms – Umami bombs! Baby bellas or shiitakes are perfect. Skip if you’re anti-fungus.
• 4 sage leaves, chopped – Autumn in herb form. No fresh sage? Use 1 tsp dried rubbed sage.
• Fresh parsley, for garnish – Pretty pop of color and freshness. Cilantro or chives also sing here.

Chef’s Whisper: Don’t toss those squash seeds! Rinse, toss with 1 tsp oil and salt, roast at 350°F for 15 mins. Instant crunchy garnish!

Let’s Build Some Edible Magic: Step-by-Step

Prep Time: 20 mins | Cook Time: 45 mins | Level: Intermediate (but you’ve got this!)

1. Roast those squash halos! Preheat oven to 400°F (200°C). Scoop seeds from squash halves (save ’em!). Spray or brush cut sides with olive oil, sprinkle generously with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast 35-40 mins until tender when pierced with a fork. → Why face down? Steam gets trapped, making them extra tender!
2. Farro’s flavor bath. While squash roasts, combine rinsed farro and chicken broth in a saucepan. Bring to a simmer over medium heat, then reduce to low. Cover and cook 25 mins until tender but chewy (like al dente pasta). Drain any excess liquid. → Farro hack: No broth? Use water + 1 tsp “Better Than Bouillon”!
3. Sausage party in the skillet! Heat olive oil in a large skillet over medium-high. Squeeze sausage from casings into the pan. Cook 5-6 mins, breaking it up with a spoon, until browned. → Casing struggle? Slit them lengthwise with scissors and peel!
4. Veggie dance party. Add onion, celery, mushrooms, and sage to the sausage. Sauté 8-10 mins until veggies soften and mushrooms release their juices. → Listen for the sizzle! That’s flavor developing.
5. The big mix-up! Stir cooked farro into the skillet. Taste (careful, it’s hot!) and season with salt and pepper. → Feeling fancy? Add ¼ cup dried cranberries or toasted pecans here!
6. Stuff ’em like a pro. Flip roasted squash halves cut-side up (they’ll look like little bowls). Divide filling generously among them—pile it high! → Pack it down slightly so it stays put.
7. Final warm hug. Return stuffed squash to the oven for 10 mins. This melds flavors and re-heats the filling. Garnish with fresh parsley. → Cheese lovers: Sprinkle Parmesan on top before this bake!

Plating Your Autumn Masterpiece

Slide a stuffed squash half onto a warm plate—that golden color deserves applause! Drizzle with a little extra olive oil or a balsamic glaze for shine. Pair with a simple arugula salad (tossed with lemon juice) to cut the richness. For a *chef’s kiss* moment, place roasted squash seeds on top. Serve with crusty bread for scooping up any runaway farro. This dish is rustic elegance—no fussy arrangements needed!

Shake It Up: Delicious Twists

This recipe loves playing dress-up! Try these riffs:

• Vegetarian Power: Swap sausage for 1 can (15 oz) rinsed lentils or black beans + 1 tsp smoked paprika.
• Thanksgiving Remix: Use turkey sausage, add ½ cup dried cherries and ½ tsp poultry seasoning.
• Mediterranean Mood: Substitute feta for Parmesan, add kalamata olives and oregano instead of sage.
• Spicy Kick: Use hot Italian sausage and add diced jalapeño with the veggies.
• Cheesiest Comfort: Mix ½ cup grated Gruyère or fontina into the filling before stuffing.

Harper’s Kitchen Confessions

This recipe evolved from my “Friendsgiving flop”! I started adding mushrooms for depth after my veggie sister-in-law raved about them, and the farro? Discovered it when I ran out of quinoa mid-recipe—happy accident! Now, I make double the filling; it’s amazing stuffed in bell peppers or even sweet potatoes. Pro tip: Roast extra squash halves to puree later for soup. One time, my dog BISCUIT stole a squash half off the counter… and looked absurdly proud. We called it his “vegetable villain era.” Moral? Keep counter-surfers away from your masterpiece!

Your Questions, My Answers!

Q: My squash is still hard after 40 mins! Help?
A: Squash sizes vary! If it’s stubborn, add 5-10 mins roasting time. If edges brown too fast, tent with foil.

Q: Can I make this ahead?
A: Absolutely! Roast squash and make filling 1 day ahead. Store separately in fridge. Stuff and reheat at 375°F for 20 mins.

Q: Farro too chewy/too mushy?
A: Chewy? Add ¼ cup broth and cook 5 more mins. Mushy? You overcooked it—drain immediately next time! Pearled farro cooks faster than whole.

Q: Sausage filling tastes bland?
A: Season in layers! Salt squash, salt farro water, and season filling generously. Boost flavor with 1 tsp garlic powder or a splash of apple cider vinegar.

Stuffed Acorn Squash with Farro & Chicken Sausage

---

• Author: Harper Callahan
• Total Time: 1 hr 5 mins

Print Recipe

Pin Recipe

Description

Say hello to your new favorite fall dinner! These golden roasted squash halves are stuffed to the brim with nutty farro, juicy chicken sausage, caramelized veggies, and woodsy herbs—pure sweater-weather magic. Easy enough for weeknights, stunning enough for holiday tables, and comforting enough to count as edible therapy. Let’s turn crisp air and crunchy leaves into a meal that hugs you back.

---

Ingredients

Scale 1x2x3x

• 6 acorn squash, halved and deseeded

• Olive oil spray or 1 tbsp olive oil

• Salt & freshly ground black pepper

• 1 cup pearled farro, rinsed

• 3 cups reduced-sodium chicken broth

• 4 links sweet Italian chicken sausage

• 1 tbsp olive oil (for sautéing)

• 1 white onion, chopped

• 4 celery stalks, chopped

• 8 oz mushrooms, sliced

• 4 sage leaves, chopped (or 1 tsp dried)

• Fresh parsley, for garnish

Smart Swaps: Use quinoa or lentils, pork or veggie sausage, add cranberries or nuts for extra flavor.

---

Instructions

• Roast Squash: Preheat oven to 400°F (200°C). Brush or spray squash with oil, season with salt and pepper. Roast cut-side down for 35–40 mins until fork-tender.

• Cook Farro: Simmer farro in broth ~25 mins until chewy but tender. Drain excess.

• Brown Sausage: Sauté sausage (casings removed) in olive oil for 5–6 mins.

• Veggie Party: Add onion, celery, mushrooms, and sage. Cook 8–10 mins until soft and golden.

• Mix It Up: Stir farro into skillet. Season to taste.

• Stuff & Bake: Fill roasted squash halves. Return to oven for 10 mins to heat through.

• Garnish & Serve: Sprinkle parsley, add roasted squash seeds or cheese if desired.

Notes

Roast extra squash for soup or meal prep. Bonus: The filling also works in bell peppers or sweet potatoes.

• Prep Time: 20 mins
• Cook Time: 45 mins

Nutrition

• Calories: 340 kcal per serving
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 42g
• Fiber: 6g

Nutrition Per Serving (1 stuffed squash half)

Calories: 340 • Total Fat: 12g • Sat Fat: 3g • Cholesterol: 40mg • Sodium: 480mg • Carbs: 42g • Fiber: 6g • Sugars: 4g • Protein: 17g

Final Thoughts: Why This Dish Is Worth the Effort

This stuffed acorn squash isn’t just a meal—it’s a celebration of autumn. It’s nourishing, versatile, and impressive enough for guests but simple enough for weeknights. Whether you stick to the classic recipe or experiment with variations, each bite delivers comfort and warmth.

So grab a squash, channel your inner fall spirit, and let your kitchen smell like the coziest season of the year. Happy roasting!