Go Back

Stuffed Acorn Squash with Sausage and Apple Farro Stuffing

Course Main Course
Cuisine American
Keyword vegetarian
Total Time 1 hour 30 minutes
Servings 4
Author Cherry on My Sundae


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


  • Preheat oven to 400 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. Scoop out some of the flesh, leaving a "bowl" intact to fill later.
  • 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.
  • Melt 2 tablespoon 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 teaspoon minced garlic and saute until the vegetables have softened, about 5-6 minutes. Add 1 teaspoon Italian seasoning, ½ teaspoon oregano, ¼ cup dried cranberries, and ¼ cup white wine, and bring to a simmer. Cook until the wine has reduced by half.
  • Add the cooked farro, ¼ cup chopped parsley, ½ cup chopped pecans, and scooped out acorn squash, stirring to combine. Season the stuffing with salt and pepper.
  • Spoon the farro stuffing into the acorn squash and sprinkle breadcrumbs and grated parmesan. Bake the stuffed squash for about 7-8 minutes or until the cheese has melted and the breadcrumbs are toasted. Serve warm.