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

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