Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted acorn squash with sausage, farro, spinach, and feta. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have roasted acorn squash with sausage, farro, spinach, and feta using 11 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta:
- Get 2 small acorn squash
- Prepare 2-4 Tbsp. light olive oil
- Get 2 Tbsp. butter, divided into 4
- Take 1/2 cup farro or wheat berries
- Prepare 2 cups water
- Get 1 large shallot, chopped finely
- Prepare 2 garlic cloves, minced
- Get 1/2 fennel bulb, chopped
- Prepare 1 cup pork sausage without casing
- Prepare 2 cups spinach, chopped
- Take 2 oz feta, crumbled
Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve. Keywords: roasted stuffed acorn squash, Sausage Stuffed Acorn Squash, Stuffed Acorn. What does Acorn Squash Taste Like? The flavor of acorn squash is slightly sweeter, and even maybe more mild, which gives it amazing versatility as a meal, a side dish, or While that's roasting, I made this quick and yummy stuffing mix with my sausage, some garlic and onion, and chopped spinach.
Instructions to make Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta:
- Preheat the oven to 400°F.
- Cut acorn squash in half from bottom to top. Scoop out all of the seeds with a spoon. Brush olive oil all inside.
- Place 1/2 tablespoon of butter in bottom of each squash. Season with salt and pepper.
- 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.
- While the squash is roasting, cook the farro.
- 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.
- In a medium sauce pan, brown the pork sausage, drain the fat, and set aside.
- In a large sauté pan on medium heat, add 2 tablespoons of olive oil and sauté garlic, shallots, and fennel for 8 minutes.
- Add the sausage to the pan and mix in for a few more minutes.
- Add the farro and combine for a few minutes.
- Sprinkle 3/4 of the feta into the mixture until melted. (reserve 1/4 of the crumbles to sprinkle on top)
- Add spinach and let it wilt into the mixture.
- Taste and season with salt and pepper.
- When the acorn squash comes out of the oven, let them rest for 4 minutes and then spoon the mixture into the squash.
- Sprinkle the rest of the feta on top and serve!
This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the easiest acorn squash recipes you can make! Because squash has a natural sweetness to it, I find roasting to be the best method, because it intensifies and caramelizes the sweetness and flavors in. Includes acorn squash, seeds, olive oil spray, cracked black pepper, salt, farro, reduced sodium chicken broth, italian chicken sausage, olive oil, white onion, celery ribs, fresh mushrooms, sage leaves, parsley. While the farro is cooking, in a large saute pan cook chicken sausage on medium heat, breaking up the meat into small Return the cooled sausage and the cooked farro to the sauté pan and mix well. Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve.
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