Sausage and Farro Stuffed Acorn Squash #SundaySupper

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Enjoy the start of Autumn with this hearty dish of Sausage and Farro Stuffed Acorn Squash.  It comes together in under an hour and provides enough for leftovers the next day! 

Sausage and Farro Stuffed Squash #SundaySupper from The Girl In The Little Red Kitchen

Crisp fall air, changing leaves, apple and pumpking picking,  bonfires roaring this is what September is about except wait what’s that outside my window?

Bright Sun?

No cool breeze?

Heat and summer clothes?

This isn’t the start of September where we get the teases of fall but full blown summer weather.  It’s not exactly how I pictured celebrating National Acorn Squash day but hey, let’s go with the flow anyway.  The winter squashes are coming out and while I’m still in tomato heaven over here, I enjoy mixing things up between my summer eats and fall foods.

Sausage and Farro Stuffed Squash from The Girl In The Little Red Kitchen

Let’s play a little game of pretend.  It’s a game where I’m still not sweltering in my kitchen because I’ve turned my oven on and I’m ready to start eating some more hearty fare.

I admit my squash game isn’t as up to par as it should be, considering how tasty these little gems are.  All they really need is salt, pepper and good roasting session to produce sweet flesh that goes with a number of meals.  Puree this guy in soup, mash it up and bake it in a biscuit or some homemade gnocchi.

The easiest way though to turn some sweet acorn squash into a hearty meal is to roast it and stuff it.  The sky is the limit but I’m partial to some Italian sausage (the spicy kind, thankyouverymuch) and nutty farro.   Sweet, spice and nuttiness from the farro is the perfect combination.  All you need is a glass of red wine and the sound of leaves rustling on the ground outside.

Sausage and Farro Stuffed Squash from The Girl In The Little Red Kitchen


Sausage and Farro Stuffed Acorn Squash
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  • 2 medium acorn squashes
  • 1lb sweet or spicy Italian sausage
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 cup uncooked semi-pearled farro
  • kosher salt and black pepper
  • 1/4 cup parmigiana cheese


  1. Heat your oven to 350 degrees and line a large rimmed baking sheet with aluminum foil. Very carefully cut your acorn squashes in half, scoop out the seeds and season with kosher salt.
  2. Lay the squash cut side down and roast for 35-40 minutes or until tender and cooked through.
  3. In a large saute pan over medium heat, drizzle a little oil and saute the onions until translucent. Stir in the garlic and cook for 15 seconds.
  4. Remove the casing from the sausage and add the meat to the pan, using a wooden spoon to break it up into small pieces. Cook until the sausage is nicely browned and no longer pink throughout.
  5. While the sausage is cooking, cook the farro according to the packages directions.
  6. Stir in the cooked farro in with the sausage, add the fresh thyme and taste to season with kosher salt and pepper if needed.
  7. Divide the filling between the 4 halves and sprinkle the tops with some of the parmigiana cheese. Place in the 350 degree oven to melt the top of the cheese just slightly, about 2-3 minutes.
  8. Serve immediately.
  9. If serving just 2 people, wait to fill the other squash halves until reheating your leftovers.
Recipe Type: Main

Sausage and Farro Stuffed Squash from The Girl In The Little Red Kitchen

Ready for more squash recipes to get you in the mood for fall foods? #SundaySupper has a great lineup for this Squash Fest celebration today! How are you going to get your Acorn or really any squash fix today?

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups and Salads:

Main Dishes:

Side Dishes:

Sweets to Start or End the Day:

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36 thoughts on “Sausage and Farro Stuffed Acorn Squash #SundaySupper

  1. Pingback: Sausage and Farro Stuffed Acorn Squash #SundayS...

  2. Renee

    I bet the slight sweetness of the acorn squash balances beautifully with the spicy sausage. And yes, spicy is the way to go for sure. What a wonderful fall meal.

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  14. Shaina

    Acorn squash is the best – not only is it delicious but it makes for great presentation too. Big farro fan over here, not just give me an alternative to the sausage and I’m all over this!

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  16. Carla

    I remember I went through a phase in college where I would go to the farmer’s market near campus and buy random things I never had before, including acorn squash. My roommates thought I was super weird while they were heating up their Easy Mac. I actually think I have a horrendous picture of my acorn squash on the blog somewhere! Anyway, this sounds like a perfect dinner for me with leftovers for lunch the next day.

  17. Joanne

    I think September has so far been hotter than all of August. Combined. It is CRAZY! It’s making it really hard for me think about squash and fall, but I do love the sound of your stuffed version. So tasty!

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  19. Alyssa

    What a wonderful autumn dish! I just wanted to let you know that I have a website (Simply Creative Recipes) where I showcase recipes that I find and I am linking to this post if you don’t mind. Please feel free to submit any recipes to my site if you’d like!

  20. Chris

    The ingredients call for 4 squash but the directions talk about 4 halves. So is it 4 squash with 8 halves or 2 squash with 4 halves?

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