Farro and Sausage Stuffed Acorn Squash

Fall is squash season, and although I love using all kinds of squash as side dishes, sometimes I let them take a starring role, as in this stuffed acorn squash recipe that makes a great main dish. I love a good bread or rice stuffing, but wanted to give farro a try this time, adding some sausage to give it a little extra oomph. If you’re a vegetarian, you could easily omit the sausage and it would still taste delicious. The recipe contains a number of steps, but if you plan well, you can make it all ahead of time and place it in the oven just before dinner. Start by roasting the squash in the oven, let it cool slightly, then scoop out the cooked squash.

Cut the squash into large chunks.

Add the chunks of squash to the cooked farro, sausage and cheeses.

Spoon the stuffing back into the squash.Sprinkle grated mozzarella on top. If you have more stuffing than will fit into the two halves (and most likely you will), butter a small casserole and place the stuffing inside.

Bake for about a half hour, then turn on the broiler for a few minutes to brown the top nicely. Be careful, it will burn easily!

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Farro and Sausage Stuffed Acorn Squash

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 1 large acorn squash
• salt, pepper
• a few tablespoons of olive oil
• 2 links Italian sausage
• 1/4 cup onion, minced
• 1 stalk of celery, minced
• 1/2 cup farro
• 1 cup water
• 1 egg, beaten lightly
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• a couple of leaves of minced fresh sage
• a small amount of minced parsley

Instructions

1. Cut the squash in half, remove the seeds, rub the cut ends with olive oil, and sprinkle with salt and pepper.
2. Place in a 350 degree oven, covered with aluminum foil and bake for about 45 minutes to an hour or until tender.
3. Let the squash cool.
4. Bring the water to a boil, add the farro and a pinch of salt.
5. Cover with a lid, and let simmer on low heat for about 20-25 minutes or until all the water is absorbed.
6. Let the farro come to room temperature.
7. Take the casings off the sausage and break up the sausage into bits, cooking in a couple of tablespoons of olive oil.
8. Add the minced onion and minced celery, and cook until softened,
9. Scrape the cooked squash from the interior of the squash, cutting into large pieces.
10. To the cooked and cooled farro, add the squash, the cooked sausage, onion and celery, the beaten egg, the parmesan cheese and most of the mozzarella cheese, keeping some aside to sprinkle on top. Season with salt, pepper and the minced parsley.
11. Mix thoroughly, then stuff back into the squash.
12. You will have more than will fit into the squash, so butter a small casserole and place the remaining stuffing inside,
13. Sprinkle more mozzarella cheese on top.
14. Bake in a 375 degree oven for 30 minutes.
15. At the end of 30 minutes, turn on the broiler for a few minutes to allow for greater browning on top, but keep an eye on it since it can burn easily,.

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Egg Filled Acorn Squash

If you’re like me, you’ve served your fair share of frittatas, bagels, muffins and similar foods when organizing a breakfast or brunch at your home. I was expecting a group of relatives yesterday morning, but decided I wanted something a little different. As soon as I saw Marie’s Instagram post last week, I knew I had found it. My friend Marie, of Proud Italian Cook, has one of the best food blogs going, and you can always count on her to provide delicious, easy recipes and mouth-watering photos too.

You can do some of the prep work ahead of time for this one — including roasting the acorn squash the night before. Just slice the squash, smear it with some olive oil, freshly ground black pepper and seasoned salts (that I make each year by drying my fresh herbs and mixing them with coarse salt). Roast in the oven, flipping once. When your guests arrive, just spread a little butter or oil in a skillet (one that has a lid — I used my electric skillet that holds six of these squash rings). I placed a few spinach leaves inside the squash rings, then dropped an egg into it. I also scattered a few sage leaves in the pan, as added flavor.

Sprinkle with salt and pepper and place the lid on the top. Cook them at low heat until the whites set and the yolks are still runny.

I can’t really tell you how long it takes since it depends on how large your eggs are and how hot your skillet is. I know I had the heat on for about five minutes and it cooked the yolks a little more than I had wanted. I prefer them more runny than the photo shows. But that didn’t stop everyone from finishing every last morsel. Thanks Marie.

Egg Filled Acorn Squash

Serves: 6 servings

printable recipe here

Ingredients

• three acorn squash
• olive oil
• seasoned salt
• black pepper
• spinach leaves
• 6 eggs
• minced rosemary
• sage leaves
• butter
• parmesan cheese

Instructions

1. Slice the acorn squash in slices about 1/2 inch thick.
2. Place the nicest rings on a baking sheet and smear with olive oil. (save the other pieces for another meal.)
3. Sprinkle seasoned salt and crushed black pepper on both sides
4. Bake in a preheated 425 degree oven for 15 minutes on each side, flipping once.
5. Add about 1 T. butter to a nonstick skillet
6. Put the squash slices in the butter, then place some spinach leaves inside the hole.
7. Carefully drop a whole egg into the center of the squash, and sprinkle with salt and pepper.
8. Scatter some sage leaves and minced rosemary around the squash slices.
9. Place a lid on top and let them cook at low temperature until the whites are cooked, but the yolks are still runny. This could take anywhere from 5 to 10 minutes. Keep checking.
10. Sprinkle with freshly grated parmesan cheese and more minced rosemary.

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Roasted Acorn Squash

This has to be one of the easiest, most delicious and most colorful side dishes you can make for your Thanksgiving table - or for any fall or winter meal, really.

Acorn squash, aside from its rich taste and nutritious qualities, has the added benefit of thin, edible skin - no peeling necessary.

The hardest part is cutting the slices -- you need a sturdy knife and steady hand.

But once that's done, you simply roast the slices in the oven, then sprinkle some pomegranate seeds on top, with a drizzle of balsamic syrup, and a scattering of fresh herbs. I've used parsley and lemon balm, but if you're a cilantro fan, that would be welcome too.

Roasted Acorn Squash 

printable recipe here

Wash the squash thoroughly, then cut in half. Remove seeds, then cut into slices about 1/2 inch thick. Coat each side of the slices with olive oil, and season with salt, pepper and herbs. I use a homemade herb salt, but you can mince some fresh or dry herbs such as rosemary, thyme and sprinkle on top.

Place on a cookie sheet and put into a preheated 425 degree oven. They'll need only 5 to 7 minutes, after which you'll flip to the other side. They're done when they pierce easily with a fork. Remove them to a platter, then drizzle a balsamic glaze on top. (If you can't find balsamic glaze in the store, make your own by boiling down supermarket balsamic vinegar until thick and syrupy.) 

Sprinkle with pomegranate seeds and scatter fresh herb leaves on top (I use either parsley or lemon balm or a combination of the two.)

 

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Easy Acorn Squash and Thanksgiving Side Dishes

Still looking for Thanksgiving side dish ideas? Here's one that won't take more than five minutes to prepare and tastes great. No peeling involved - you can eat the skin on acorn squash.

The recipe is so embarrassingly simple, it's hardly a recipe. Just wash the squash, cut in half lengthwise, remove the seeds and cut into slices about 1/2 inch think. Smear with a little melted butter on both sides, then sprinkle each side with salt and pepper, and a mixture of equal parts bread crumbs and parmesan cheese. Bake at 400 degrees for 30 to 40 minutes or until you can easily pierce the flesh with a fork.



Here are a few more ideas if you still are undecided about side dishes for your Thanksgiving table:



Fennel Gratinée or Roasted Fennel 

Insalata di Rinforza

Stuffed onions

Squash and Couscous casserole

And as a relief for the digestive system: Citrus salad 

 If you're looking for a primer on how to brine and cook a turkey, click here to see how I do it. 

Happy Thanksgiving!

Acorn Squash with Parmesan Coating

printable recipe here

Wash the squash, cut in half lengthwise, then remove the seeds and cut into slices about 1/2 inch thick. Smear with a little melted butter on both sides, then sprinkle each side with salt and pepper, and a mixture of equal parts bread crumbs and parmesan cheese. Bake at 400 degrees for 30 to 40 minutes or until you can easily pierce the flesh with a fork.