This Farro Stuffed Acorn Squash is hearty and comforting, yet light and healthy. Studded with bacon, scallions and parmesan cheese, this stuffed squash is great way to eat ancient grains.
Hi, y’all! How was everyone’s weekend? If you are on the east coast, did you survive the snow storm?
Boy went to work for a couple hours on Friday and just barely made it up our driveway before the storm went into full swing. Since our house is on a hill with an inclined, curvy driveway, when there is ice on the ground there is no coming or going from the SuBourbon Country Cottage.
So we were ice-snowed in our casa the entire weekend. Not that our driveway is the only thing to blame for being cooped up. Our entire town shut down, with the exception of one gas station. Even McDonald’s closed… that’s when you know shhhhh got real around here.
Real quiet and desolate.
But, aside from getting antsy on the third day, it was actually a nice, peaceful weekend. Sitting on our couch in the living room and looking out the full length windows upon the woods, with small birds playing in the snowy ice covered trees, I felt like I was sitting inside a giant snow globe.
I decided N to the C suits me. I am thankful we moved here. This chapter of our lives feels like it is going to be a good one.
Is it weird to have an epiphany amidst a weather state of emergency? Hmmm. Anyways, let’s discuss today’s dish…
Bacon Scallion Farro Stuffed Acorn Squash
I know I recently shared spaghetti squash boats alla vodka, but I have been stuffing and squashing all the things… so here we are with another stuffed squash recipe.
Have you tried farro before? If you haven’t, it’s about time you hop on the ‘ole band wagon and give ‘er a try. It tastes similar to barely. Or, kind of like a wheat-ier (<– I know that’s not a word, but I’m making it one) version of risotto.
Pasta like. Slightly chewy. A bit nutty. A little creamy. Totally dreamy. Just whole grainier.
It is dang delicious, and when combined with bacon, scallions, parmesan cheese and shoved inside a roasted acorn squash it is amaze-balls type of delish.
Overall this stuffed squash is slightly sweet, savory, a smidgen salty, cheesy, herbaceous, and oink-oink-bacon-tastic. It is hearty and comforting, yet relatively light and healthy.
Basically it’s the jam, and you should make this. ASAP.
How to cook farro?
There are a few ways you can cook farro. I cooked mine using the risotto method, which is why my farro turned out like a smooth creamy dream. But, you can use whichever method suits you best. Regardless of which method you use, you will still start with step 2, as directed in the recipe, and cook the bacon. The cooking methods will start to vary at step 3 in the recipe below.
- Method 1 – Risotto Method: Follow directions as instructed in recipe below.
- Method 2 – Oven Method: Preheat oven to 400 degrees F. Follow directions as instructed in recipe below through step 4 – add in the wine and cook until almost evaporated. Add the toasted farro and stir in 4 cups of chicken stock. Bring just to a simmer. Remove from heat and cover with foil. Poke a few holes in the foil and transfer to oven. Bake for about 45 minutes, or until grains are cooked through. Remove from oven and stir in lemon juice, half of the scallion greens and ½ cup parmesan. Taste and adjust for seasoning. Continue with recipe as instructed, at step 6.
- Method 3 – Stove Top Boil Method: Combine farro, a generous pinch of salt, 4 cups of unsalted chicken stock and 4 cups water in a medium saucepot. Bring to a boil over high heat. Immediately reduce heat to maintain a simmer, and cook until farro is tender, 25-30 minutes. When done, transfer farro to a colander to drain. Transfer back to pot and toss with lemon juice, half of scallion greens and ½ cup of the parmesan. Continue with recipe as instructed, at step 6. Full disclosure – this is my least favorite method to cook farro as it lacks flavor from scallions, garlic and wine.
Regardless of which farro cooking method you choose to use, I know you will love this bacon scallion farro stuffed acorn squash!
Until next time, friends – Cheers to
walking eating like an Egyptian. 😉
How to make Bacon Scallion Farro Stuffed Acorn Squash 👇
Bacon Scallion Farro Stuffed Acorn Squash
- 2 Acorn Squash – cut in half, stem to root; seeds removed & discarded
- 4 Cups Unsalted Chicken Stock mixed with 4 Cups of water – warmed*
- 1 TBS Olive Oil
- 4 ounces Center Cut Bacon – cut into bite sized pieces (about 6 slices)
- 2 bunches Scallions – thinly sliced; green and white/light green parts separated (about 10 scallions)
- 2 Cups Farro
- 1 clove Garlic - minced
- ½ Cup Dry White Wine (I used Chardonnay)
- 2 tsp Lemon Juice
- ½ cup Parmesan – finely grated, plus more for topping
- Kosher Salt & Pepper – to taste
- Preheat oven to 375 degrees F. Arrange racks to lower middle position. Place the squash, cut side down, in a large baking dish. Add enough hot water to fill the pan by ¼’’. Cover the dish loosely with foil and transfer to the oven. Roast until just barely tender, about 30-40 minutes. Remove from oven and pour water out of pan. Flip the cooked squash halves so cut side is facing up, and put them back in the pan. Set aside.
- Meanwhile, prepare the filling*: Heat a large saucepan over medium heat. Add the bacon and cook, stirring often, until crisp and cooked, about 6-9 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
- Pour off all but 1 tablespoon of fat from the pot. Add in the farro and toss to coat. Cook, stirring often, until toasted, about 4-5 minutes. Transfer to a bowl.
- Add 1 tablespoon oil to the pot. Add in the scallion whites and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until soft, about 2 minutes. Add in the garlic and cook until aromatic, about 30 seconds. Add in the wine and increase heat to medium high. Continue to cook, stirring occasionally, until almost evaporated, about 2-4 minutes.
- Reduce heat slightly to medium – medium high. Add in the toasted farro and 1 cup warm stock mixture. Stir until almost all liquid is absorbed, about 4 minutes. Continue cooking and adding stock by the cupful, stirring often and letting the stock mixture absorb before adding more, until farro is tender but still firm to the bite, about 45 minutes*. Stir in the lemon juice, half of the scallion greens and ½ cup of the parmesan. Season to taste with salt and pepper.
- Stuff the Squash Halves: Rub the inside of the squash halves with a bit of olive oil and season with salt and pepper. Divide the farro between the squash halves, being sure to mound the filling on top (it is okay to be generous).
- Bake: Recover the baking dish with foil and bake the squash halves for an additional 15 minutes. Remove foil and continue to bake for an additional 5 minutes, or until heated throughout. Top with bacon, additional parmesan and scallion greens. Serve and enjoy.
*You might not need all the stock.
*Faro stuffing can be made in advance and stored in an airtight container in the refrigerator. If preparing in advance, stir in lemon juice at the end of cooking, but do NOT add in bacon and cheese. To reheat – add farro and ¼ cup stock to a large saucepan. Cover and steam over medium low heat until soft and warm, stirring occasionally. Stir in bacon and cheese. Proceed with recipe as directed.
*Faro adapted from Bon Appetit