I love Thanksgiving partly because I love planning the dinner menu. My brother-in-law always makes the turkey but I’m in charge of all the side dishes and dessert. There are tons of new recipes I want to try every year but there are also some staples like my sausage and apple stuffing. Salty sausage with sweet apples just goes together so well! This year, I decided to switch it just a tad by making a stuffed acorn squash with sausage and apple farro stuffing. No one in my family really likes the soggy bread combination anyways so I’m sure this swap will be a hit!

Serves 4

517

Stuffed Acorn Squash with Sausage and Apple Farro Stuffing

1 hr, 15 Total Time

Save Recipe

Print Recipe

Ingredients

• 4 acorn squash
• 1 ½ cups farro
• 4 ½ cups chicken broth
• 2 tbsp butter
• 4 links chicken apple sausage
• 1 medium onion, chopped
• 2 granny smith apples, peeled, and chopped
• ¼ cup celery, chopped
• 1 tsp garlic, minced
• 1 tsp Italian seasoning
• ½ tsp oregano
• ¼ cup dried cranberries
• ¼ cup white wine
• ¼ cup parsley, chopped
• ½ cup chopped pecans, toasted
• salt and pepper
• reduced balsamic vinegar

Instructions

1. Preheat oven to 375 degrees F. Place the acorn squash on a baking sheet and roast for 45 minutes – 1 hour or until a fork can easily pierce the skin. Let cool slightly. Cut the squash in half and scoop out the seeds.
2. While the squash is roasting, prepare the farro stuffing. Combine 1 ½ cups farro with 4 ½ cups chicken broth in a medium saucepot. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until tender, about 20 minutes.
3. Melt 2 tbsp butter in a large skillet over medium heat. Add the sausage and saute until browned, about 3-4 minutes. Add chopped onions, chopped apples, ¼ cup chopped celery, and 1 tsp minced garlic and saute until the vegetables have softened, about 5-6 minutes. Add 1 tsp Italian seasoning, ½ tsp oregano, ¼ cup dried cranberries, and ¼ cup white wine and bring to a simmer. Cook until the wine has reduced by half.
4. Add the cooked farro, ¼ cup chopped parsley, ½ cup chopped pecans, stirring to combine. Season the stuffing with salt and pepper.
5. Spoon the farro stuffing into the acorn squash and drizzle reduced balsamic vinegar on top. Serve warm.

7.8.1.2

400

**Helpful tips and common mistakes

This stuffed acorn squash with sausage and apple farro stuffing was created for this year’s Thanksgiving dinner but it can very much be just a regular weeknight meal. You can also take out the sausage and have this as a vegetarian option as well.

First things first, roast the acorn squash. Squash can be very difficult to cut and peel when it’s raw so I prefer to roast them whole and cut after. Just let them cool slightly before handling because they will be hot! Cut the squash in half and discard the seeds.

While the squash are roasting, make the sausage and apple farro stuffing. Stuffing might have a reputation for being unhealthy but this version is anything but. Cook the farro first; if you’re not a fan of farro, try wild rice, brown rice, bulgur, really any type of grain will work.

Brown the sausage and saute the vegetables including the onions, apples, celery, and garlic. I chose chicken apple sausage for this recipe to go full out with the sausage and apple flavors but use what you like! Add all of the aromatics along with white wine and bring everything to a simmer. Finally, add the cooked farro and finish with chopped parsley and chopped pecans.

The picture below is a vegetarian version using mushrooms instead of sausage. I’ll admit, I love both variations equally.

Stuff the acorn squash with the farro stuffing and finish with a drizzle of reduced balsamic vinegar.

My favorite part about this stuffed acorn squash with sausage and apple farro stuffing is getting a big scoop with all of the components. Acorn squash instead of bread for a stuffing option? I’m totally digging it.

If you’re a fan of this stuffed squash recipe, try this farro stuffing or cornbread stuffing muffins!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.