Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta
Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, roasted acorn squash with sausage, farro, spinach, and feta. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta is something that I have loved my entire life.

I love how easy this recipe is for such a beautiful looking dish. The roasted acorn squash is its own bowl! It's stuffed with pork sausage, farro, spinach.

To begin with this particular recipe, we have to first prepare a few components. You can cook roasted acorn squash with sausage, farro, spinach, and feta using 11 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta:
  1. Get 2 small acorn squash
  2. Take 2-4 Tbsp. light olive oil
  3. Get 2 Tbsp. butter, divided into 4
  4. Get 1/2 cup farro or wheat berries
  5. Take 2 cups water
  6. Get 1 large shallot, chopped finely
  7. Take 2 garlic cloves, minced
  8. Get 1/2 fennel bulb, chopped
  9. Get 1 cup pork sausage without casing
  10. Take 2 cups spinach, chopped
  11. Take 2 oz feta, crumbled

Nothing says fall and winter quite like squash and. This Stuffed Acorn Squash is fall embodied in one recipe. It will become a quick favorite with its healthy mix of sweet and savory in one filling and satisfying For some reason, I associate stuffed squash with being difficult to make or a hassle but it's actually so easy! Rinse to clean and drain farro.

Instructions to make Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta:
  1. Preheat the oven to 400°F.
  2. Cut acorn squash in half from bottom to top. Scoop out all of the seeds with a spoon. Brush olive oil all inside.
  3. Place 1/2 tablespoon of butter in bottom of each squash. Season with salt and pepper.
  4. Place squash on a baking sheet with parchment paper in the oven and roast for 30-45 minutes. The squash is fork-tender when done.
  5. While the squash is roasting, cook the farro.
  6. In a medium saucepan, boil 2 cups of water with a pinch of salt. Rinse and place the farro in the boiling water, cover and reduce heat to a simmer. At about 30 minutes, check for doneness. They should be chewy but not tough. If not quite done, continue cooking and checking every 5 minutes. You may need to cook them up to 25 minutes longer depending on the variety you get.
  7. In a medium sauce pan, brown the pork sausage, drain the fat, and set aside.
  8. In a large sauté pan on medium heat, add 2 tablespoons of olive oil and sauté garlic, shallots, and fennel for 8 minutes.
  9. Add the sausage to the pan and mix in for a few more minutes.
  10. Add the farro and combine for a few minutes.
  11. Sprinkle 3/4 of the feta into the mixture until melted. (reserve 1/4 of the crumbles to sprinkle on top)
  12. Add spinach and let it wilt into the mixture.
  13. Taste and season with salt and pepper.
  14. When the acorn squash comes out of the oven, let them rest for 4 minutes and then spoon the mixture into the squash.
  15. Sprinkle the rest of the feta on top and serve!

Add the farro and the caramelized onions to the sausage. This savory and sweet squash salad features roasted acorn squash, farro, and an orange vinaigrette with feta cheese crumbles. This recipe is a mix of some of our best-loved ingredients - roasted acorn squash, warm farro, toasted walnuts, salty feta, and a zesty orange and mustard vinaigrette. Cut an acorn squash into slices and toss with Parmesan cheese, thyme, olive oil, salt, and black pepper until evenly coated Roasted Butternut Squash with Onions, Spinach, and Craisins®. Maitake mushrooms, farro, and nuts are stuffed into acorn squash for a dinner you'll crave all fall.

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