On the hunt for a budget-friendly main dish that is hearty, comforting, and nourishing? If so, this recipe for Stuffed Acorn Squash is just what you’ve been craving! Featuring sweet winter squash stuffed with chewy ancient grains, your choice of salty breakfast meat, fresh scallions, and plenty of creamy parmesan cheese. This show-stopping sausage stuffed squash entrée brings restaurant-level flavor with bachelor-level effort.
Featured comment: Completely delicious. I made it with spicy Italian sausage and added some fresh thyme. Fabulous! Plus it was very filling. I will definitely make this again.” – Earl
Update: This post was originally published in January 2016. I’ve made updates to the post below to include more information about this acorn stuffed squash recipe.
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About this recipe for stuffed acorn squash
This sausage stuffed squash recipe is slightly sweet, a smidgen salty, perfectly savory, cheesy and herbaceous, with just the right amount of pork goodness. It is hearty and comforting, yet relatively light and healthy. Basically, what I’m trying to say is it’s the jam, and you should make it. ASAP.
If sausage is on sale at the grocery store, consider picking up an extra pack to make these delicious recipes next: Italian Sausage in Soup, Easy Ziti with Sausage, Creamy Sausage Pasta Recipe, or Baked Sausage and Veggies,
Why you’ll love this acorn squash
This recipe for stuffed acorn squash with sausage (or bacon) is:
- Made With Just 10 Ingredients – Don’t you just love a short shopping list? ME TOO.
- Quick & Easy – You only need about 15 minutes worth of prep time, making it an excellent option for a dinner party.
- Hearty & Nutritious – This acorn squash recipe is equal parts stick-to-your-ribs and light, healthy spa fare. In other words, it’s perfect for those times you feel like being naughty but have committed to playing nice.
- Budget-Friendly – When it comes to groceries, meat is far an away the most expensive item on your plate. By using super flavorful sausage or bacon, you can get away with adding only a little bit. The rest of the acorn squash stuffing is made up of grains and veggies, which are some of my favorite rent-week dinner stars.
Ingredients for stuffed acorn squash
As promised, you don’t need much to make this stuffed acorn squash recipe. Here’s what to grab:
- Acorn Squash – These beauties come in a wide color palate, so feel free to have fun. Look for squash that are heavy for their size, unblemished, firm, and have a slightly dull sheen to their skin.
- Unsalted Chicken Stock & Water – Diluting the chicken stock with water helps you achieve risotto-like consistency without breaking the bank.
- Substitutions: Feel free to swap in bone broth or veggie broth.
- Olive Oil – Just regular cooking oil.
- Bacon or Sausage – You can use either (or both!) to make this stuffing for acorn squash. For sausage, I prefer using ground rather than links. Italian sausage is our favorite (typically chicken or turkey sausage if we are feeling healthy), but any variety works here, like sweet, spicy, etc.
- Scallions – Make sure you use both the green and white parts for freshness and color, but keep them separate since you’ll add them at different times.
- Farro – For chewy, whole-grain goodness.
- Substitutions: Swap in pearled barley, spelt berries, wheat berries, Kamut berries, sorghum, brown rice, or oat groats, but note that the cooking times and amount of liquid needed may change.
- Garlic – Fresh is best, but you can use jarred minced garlic or garlic powder in a pinch.
- Dry White Wine – I use Chardonnay, but Sauvignon Blanc, Pinot Grigio, or Pinot Gris will all work well, too!
- Substitutions: You can also use dry vermouth. If you don’t drink alcohol, swap in a 50/50 split of white wine vinegar and water, an equal amount of apple cider vinegar (no need to dilute it), or more chicken broth and an extra squeeze of lemon juice.
- Lemon Juice – Fresh is always best. To get the most juice from your lemon, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
- Parmesan – For salty, creamy, stretchy yumminess. Be sure to grate your own for the best texture.
- Substitutions: You can use any hard, salty, aged cheese varieties like asiago, pecorino romano, or grana padano.
- Kosher Salt & Pepper – For flavor.
Stuffed squash variations
While I simply love this acorn squash baked with sausage, there’s plenty of room for you to customize the recipe to your liking. Here are a few options to consider:
- Vegetarian Stuffed Acorn Squash – Swap in your favorite plant-based breakfast “meat” like Impossible Foods or Lightlife ground sausage and be sure to use veggie broth. Also, make sure to read the labels on your parmesan cheese, as many are made with animal rennet.
- Vegan Stuffed Acorn Squash – Follow the instructions for the vegetarian option listed above, but swap in your favorite plant-based parmesan instead.
- Stuffed Acorn Squash With Ground Beef – You can also use any other ground meat! Just make sure to spice it up — I like using fennel seeds to replicate some of the sausage flavor, as well as an Italian seasoning blend.
FAQs: farro stuffing for acorn squash
What is Farro?
If you haven’t tried farro before, it’s about time you hop on the ‘ole bandwagon and give this ancient grain a taste. It has a flavor and texture that is similar to barley, or kinda like a whole-grain, wheaty version of risotto.
It’s pasta-like. Slightly chewy. A bit nutty. A little creamy. Totally dreamy. And when it’s combined with ground sausage or bacon, green onions, crisp white wine, and melty cheese as the stuffing for acorn squash? I mean, WOW – so delicious!
What is the best way to cook stuffing for squash?
There are a few ways you can cook this farro stuffing for squash. I cook mine using the risotto method, which is why my farro sausage stuffing acorn squash turned out like a smooth creamy dream. But, you can use whichever method suits you best.
Cooking stuffing for acorn squash
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 the 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 the oven. Bake for about 45 minutes, or until grains are cooked through. Remove from the oven and stir in lemon juice, half of the scallion greens and ½ cup parmesan. Taste and adjust for seasoning. Continue with the 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 saucepan. 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 the pot and toss with lemon juice, half of scallion greens and ½ cup of the parmesan. Continue with the 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.
FAQs: sausage stuffing acorn squash
Do you remove the skin from acorn squash before cooking?
Nope! Since we’re serving this acorn squash as a vessel for stuffing, we’ll keep the skins on to help hold everything together. As you eat your sausage stuffed acorn squash, the skin should release quite easily. It’s also perfectly healthy to eat!
Should you cover acorn squash when baking?
Yes, in this orange and green or white acorn squash stuffed with sausage recipe, I call for loosely tenting the baking dish with foil. This helps to hold in the moisture so the squash flesh is nice and tender.
Can you eat the skin of an acorn squash?
You sure can! Much like the thin skin of delicata squash, it’s perfectly healthy (and dare I say tasty enough) for human consumption. However, if eating squash skin isn’t your jam, it should easily release from the flesh of the squash as you eat it.
Can stuffed acorn squash be made ahead?
Yes, and no. You’re welcome to make the stuffing for the acorn squash a day in advance; however, I would wait to add the meat and cheese until you’re ready to stuff it into the squash and serve. You’re also welcome to prep the acorn squash and do the initial roast in advance, but you’ll want to stuff the squash with sausage and rice, then bake them off one more time right before serving.
Tips for the best acorn squash, stuffed
- Use scissors to cut raw bacon. Many store-bought bacon brands are very slick and floppy, and also kinda stringy, which makes using a chef’s knife to cut them a pain. I’ve found that using kitchen shears makes quick work of it!
- Opt for bulk sausage to avoid having to remove the casing. It can be found in either styrofoam trays or in plastic-wrapped tubes.
- Save the squash seeds for making pepitas to top your favorite squash soup, best sweet potato soup or even squash mash potatoes. Or simply toss them in your garden and see what happens! 🤷♀️
- Work ahead! The sausage 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 sausage/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/sausage and cheese. Proceed with the recipe as directed.
Serving acorn squash with sausage
Wondering how to eat stuffed acorn squash? Serve them with a fork and knife — the skin is totally edible! It’s also great paired with a simple green salad, some crusty bread, and a glass of crisp white wine. YUM!
I like serving these sausage stuffing acorn squashes for fall and winter dinner parties, as a lighter (and cheaper) alternative to holiday turkey or ham, or whenever I’m in need of some serious comfort food without the guilt trip.
If you’re looking to make winter squash the star of your dinner show, serve your stuffed squash with: Spaghetti Squash Salad or Wild Rice Salad with Squash.
Storing this acorn squash recipe
Any leftovers can be kept in a clean, airtight container in the fridge for up to 4 days.
To reheat, zap for a few minutes in the microwave at about 50% power. Or place the leftover acorn squash in a baking dish and add enough water to cover the bottom of the pan. Lightly tent the dish with foil and rewarm in the oven at 300 degree F for about 15-25 minutes, or until hot throughout.
Can I freeze stuffed acorn squash?
Absolutely. To freeze, allow the sausage stuffed acorn squash to cool completely to room temperature before transferring to an airtight storage container or resealable storage bag. Store in the freezer for up to 3 months. Transfer the stuffed acorn squash to the refrigerator and thaw overnight before reheating according to the directions above.
Alright, my little pumpkins! I hope this yummy sausage stuffed squash recipe squashed your hunger and left you feeling gourd. Until next time, happy eating!
Cheyanne
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More winter squash dinner recipes!
If you love this recipe for acorn squash stuffed, try these seasonal favorites next:
- Butternut Squash Pasta
- Unique Dinner with Pumpkin (Italian Shells!)
- Spaghetti Squash Casserole
- Curried Chicken and Squash
Recipe Sausage Stuffed Acorn Squash 👇
Stuffed Acorn Squash
Equipment
- 1 Large Baking Dish (casserole dish) OR deep half baking sheet
- 1 Large Saucepan
Ingredients
- 2 Acorn Squash – cut in half, stem to root; scoop seeds out & discarded
- 4 Cups Unsalted Chicken Stock mixed with 4 Cups of water – warmed (SEE NOTES)
- 1 TBS Olive Oil
- 10-12 ounces Bacon or Sausage – cut into bite sized pieces or removed from casing if using sausage links (SEE NOTES)
- 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 use Chardonnay)
- 2 tsp Lemon Juice
- ½ cup Parmesan – finely grated, plus more for topping
- Kosher Salt & Pepper – to taste
Instructions
- Preheat oven to 375 degrees F. Arrange racks to lower middle position. Roast acorn squash halves: 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 fork-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 (see notes): Heat a large saucepan over medium heat. Add the bacon or sausage and cook, stirring often or breaking up the pork, until cooked through, about 6-9 minutes. Use a slotted spoon to transfer bacon or sausage to a paper towel lined plate and set aside.
- Toast farro: 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 aromatics: 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.
- Add toasted grains and slowly add stock 1 cup at a time: Reduce the heat slightly to between medium and medium-high heat. 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. (SEE NOTES)
- Add sausage/bacon, lemon, scallions, parmesan: Stir in the cooked sausage/bacon, lemon juice, half of the scallion greens and ½ cup of the parmesan. Taste the stuffing mixture and season to taste with salt and pepper.
- Stuff the Acorn Squash Halves: Rub the inside of the squash halves with a bit of olive oil and season with salt and pepper. Divide the stuffing between the squash halves, being sure to mound the filling on top - you want to be generous here.
- 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 hot throughout.
- Serve: Sprinkle the top with more parmesan and fresh herbs. Enjoy!
Notes
- Sausage/Bacon: You can use either or in this recipe. I use whatever is cheaper at the store. For sausage, I prefer using ground (less hassle); however, Italian sausage is our favorite (typically chicken or turkey sausage if we are feeling healthy). Any variety works here - sweet, spicy, etc.
- To warm stock and water – either use the microwave or bring mixture to a boil in a medium saucepan, reduce heat to low and keep warm.
- Note: You might not need all the stock.
- 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 sausage/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/sausage and cheese. Proceed with recipe as directed.
- Farro stuffing adapted from Bon Appetit
Nutrition
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Rate and Review!
We love receiving your recipe feedback! If you made this sausage stuffed squash, please consider leaving a comment and ⭐ review!
Completely delicious. I made it with spicy Italian sausage and added some fresh thyme. Fabulous! Plus it was very filling. I will definitely make this again.
I love farro, but I had no idea there were so many cooking methods for it! I always make it on the stovetop, so I need to try your risotto version! And I am always for stuffing squash with things, especially if there is bacon involved. Pinning!
I. LOVE. Farro!!! I don’t eat it nearly enough…can’t wait to try this!!
Whenever I go up to the mountains and get snowed in, I feel the exact same way you described. It’s just so calming and beautiful to be relaxing indoors by the fire with snowcapped trees and mountains in your view, with nothing to do or worry about. I think I would love North Carolina too 🙂
Just like I know I would loveeee this squash dish. What a gorgeous, healthy meal with tons of flavor. I am loving all these creative healthy dishes you’ve been whipping out. It’s such a great way to use different veggies in a flavorful, yummy way. Fantastic, love! <3
Oh man the snow last weekend! I’m in New York so the subways were working in the city so I still had to go to work! I was like the ONLY one there cause all my coworkers were like you and snowed in! It sounds like you had a wonderful peaceful weekend. And keep stuffing and squashing away! I love these new and playful ways to cook your squash! I love this recipe!
Hahaha – “SuBourbon” I love your spelling of suburban more than mine!
Cheyanne, I am glad y’all are ok – Atlanta pretty much shuts down too even for a dusting – and here they sent everyone home early!
I haven’t tried farro yet – I need to see if it’s gluten free…but using it with garlic and parmesan in these squash boats with BACON makes me wanna jump on the farro bandwagon pronto!
Isn’t it funny how epiphanies arise in those quiet moments? Sounds like a beautiful, restful and reflective weekend. I’ve still got my fingers crossed for a nice bit of snow… but it hasn’t happened. It’s not common around here. If we’re lucky, we’ll get a few inches. Occasionally we see a foot or two. Of course the mountains are packed… but our little island is just wet! What a delicious farro stuffed acorn squash Chey! I just discovered Farro last year and really love it’s creamy texture. Stuffing it in squash sounds dreamy! Can’t wait to give it a go!
This stuffed squash looks delicious! I’ve never tried farro before, but I’ll definitely have to try some soon! 🙂 Loving the flavours in this dish!
Glad to her that you were safe in storm, Cheyaane. We are also getting the heavy snow storm here. I know its really tough. I am loving these edible squash bowl! They look super gorgeous and full delish flavors. SO GOOD!
Glad you survived the storm! I actually have farro in my pantry but have been at a loss as to what to do with it! Now I have a plan!!! Thanks!
I’m not sure that I’ve ever had farro!?? BUT! I love pretty much every grain I’ve ever met… and hello, bacon! These sound super delish. I love meals contained in edible bowls. 🙂
Your hometown sounds like mine! Literally everything was closed. It stopped snowing days ago and people’s neighborhoods still aren’t plowed! Oh well, so is Maryland. I am loving these squash, though! Favorite part? The bacon. Obviously
I have tried farro only once but that definitely needs to change, sounds delish! Glad you stayed safe and warm during the storm, it looked pretty bad in the pictures and videos that I saw on the internet!
I agree, Manali! You definitely need more farro in your life! The storm wasn’t too terrible in our town, so it was actually kinda nice! 😉 Thanks for the comment, my dear! Cheers!
Squash is so under rated but maybe it wouldn’t be if everyone made it this delicious! Glad u survived the snow that storm was a whopper. Take care.
I couldn’t agree more, Stacey, squash is too under-rated! Thank you so much for the sweet comment! Cheers! 🙂
yum Cheyanne! i love stuffing everything. makes it so much more fun to eat. glad you survived the storm. finally feeling normal around here today, but the forced hunkering down and relaxation was kind of fun too!
The forced relaxation was totally welcome and it took me a bit to get back to “normal” too! So easy to be lazy when you are stuck inside! Glad you guys survived the storm! Thanks so much for the kind comment, Cathy! Cheers!
Being isolated from the world is so romantic, Chey! Pajamas, hot tea (or better mulled) wine, books, food, and candles). Wait, you still had power, didn’t you? That’s sad – snow storm with the power isn’t so exciting;) But at least you’ve made a very exciting dish. I love stuffed veggies, and these acorns look perfect. Actually, I discovered farro only last year, and it’s my kind of food. Well done, my friend!
We had power, thank the Lord, Ben! But I know thousands of people near by did not. I agree that being isolated from the world rocks the house, but only with the power on! 😉 Thanks for the comment, friend! Cheers!
Well, with so many of my favorite things, I think I need to get to making this asap! It looks and sounds fantastic. Also I LOVE farro and for some reason never think to make it. Thanks for the reminder!
Thank you for the sweet comment, Stephanie! And you are most welcome for the reminder! 😉 Cheers!
These are so beautiful Cheyanne, I love how pretty stuffed squashes are!!! Acorn squash is one of my favourite vegetables – they have such a good flavour and they’re so comforting. Perfect for the cold, snowy weather!!!! This sounds delicious, and I love that you used farro! <3
Thank you, Harriet! Acorn squash is one of my favorites too! Cheers, my dear! <3
I hope you got a chance to play in the snow! I would rather admire the winter wonderland from your couch with the picture perfect view. It sounds wonderful! I tried farro for the first time last fall and really liked it, so I bought a package a couple months ago. It’s been sitting in my pantry since. I’ve got to pull it out to make this stuffed acorn squash! It looks so good, and I love the addition of of cheese and of course bacon!! Stay safe and warm, Chey! xo
I did play in the snow, for sure! You definitely need to make that package of farro, Thao – so GOOD! Thanks for the sweet comment, dear! Cheers! xo
I have yet to cook with acorn squash but this recipe looks delicious and like a great starting point!
You should totally cook with acorn squash, Ashlyn! SO GOOD! Cheers! 🙂
Would love to be in that snow globe!!! I love snow. We didn’t get one flake this time around, and I so love a good storm. Maybe next time. Glad you are snug and cozy in the Subourbon Country Cottage. I have never tried farro yet. I am so loving your creative stuffed dishes, Cheyanne. So many delicious ingredients — bacon , scallions, parmesan…I am SO hungry now. Beautiful photos as always. Cheers to a great week ahead friend. Clink clink. XOXO
Well hopefully next tie the storm hits you, Allie! You need to try farro, I think you will like it! Thanks so much for the sweet comment, my dear! Cheers! XOXO
Sorry you’re snowed in, but sounds like you’re ok with it, so that’s good 🙂 I have never tried farro, so I’m due to try something new. Love the sounds of these flavours 🙂
Totally okay with it, Jennifer! You should most definitely try faro, I’m sure you will love it! Thanks for the comment, my dear! Cheers! 🙂
I so miss snow days! I’m originally from DC, so I’m looking at all of the snow on my friends FB pages with envy. I don’t know what it is… it’s like something that gets instilled in us as we’re kids – snow days mean fun! No school, sledding all day, hot coco, and bundled up in blankets by a fire. I love it, even now as an adult. So snow or no snow, this acorn squash dish is fantastic! A perfect pick-me-up during the winter months! Stay warm girl!
I agree, snow days totally equal fun days! I’ll send you some virtual snow, Kathleen! 🙂 Thanks so much for the comment love, doll Cheers!
We just had a light blizzard up here in Winterpeg (surprising, really) with a bit of wet snow and now all that snow is warming everything up all nice 🙂 Could definitely use one of these for dinner sometime soon, I absolutely love acorn squash and kind of forget about it every fall!
Its is warming up here too, and it is SO nice! Thanks so much for the comment love, my dear! Cheers! 🙂
oh, wow! We didn’t have a storm like that- we stayed home Saturday night but but I was still out and about until about 3 pm on Sat. I never thought I would hear (see) myself saying this, but I was actually ready for some snow! I’m all set now though.. it can be spring now please! And acorn squash- one of the few perks of winter! Love all winter squashes, and the way you’ve prepared this one looks amazing!
Oh my, I haven’t stayed out until the wee hours in the morning in years… I’m totally getting old, huh? 😉 I’m looking forward to spring too, although I’m not quite over the winter yet. Must Eat More Winter Squash still. Thanks for the comment, Liora! Cheers!!
The blizzard hit us pretty bad too. It was the 2nd worse blizzard in NYC’s history! And, as much as I loved staying inside all weekend with my husband, I did get a little cabin fever by Sunday. So I made him drive me to the grocery store. lol Anyways, I love farro. I’m also obsessed with spelt. Have you tried it? It’s like farro but chewier. I have a whole bag in my pantry, so I might make your recipe with it! Can’t wait!
I saw that it was really bad in NY, glad you guys were okay, Olivia! Yes to staying cozy at home all weekend! I have tried spelt, and I love it! I bet this would taste amazing with that substitution! Lemme know if you try it! Thanks for the comment love, doll! Cheers! <3
Haha you know when McDonald’s closes, things are bad! LOL glad you are safe and sound. P.S. I feel about DSM the same way you feel about N to the C. It’s been a hard adjustment, but things feel good here for now. BTW LOVE these acorn squashes! Gorgeous and delicious!
TRUE! So glad you are loving DSM, Lauren!! Shiny new beginnings are the BEST! Thanks so much for the comment, my dear! Cheers! xoxo
I loveeee farro and acorn squash … so I think this dish was made for me! 🙂
Glad you guys survived … we didn’t leave all weekend either. And the roads are still bad here (well, as of this morning!). I haven’t ventured out yet 🙂 haha But it sounds like it’s melting!
I definitely made this dish for you, Ashley.. and for me. 😉 I JUST left the house today, and there is STILL some ice on the ground. But, I’ve heard it melting (sounds like rain). Thanks for the comment, doll! Cheers! <3
Make that 35C 😛
Australia has been my number 1 place I want to visit one day, so I am SUPER jealous you live there! I’ll take the heat, I am from Florida, so I’m used to it. 😉 As far as the acorn squash, butternut would be a fabulous substitution! Thanks so much for the sweet comment, Lisa! Cheers!
P.S. I figured you meant 35 C. 😉
Wow, you were snowed in all weekend?! That sounds weird and wonderful to me here in Australia, because it has been soooo hot here! It often gets to 35F (95F) where I am in summer, so I’m dreaming of your weather right now, Cheyanne! As for this dish, it looks amazing! I’ve never seen acorn squash for sale here, so I guess I’ll have to just gaze longingly at the screen!! 😛
That storm is the real deal — I feel so bad for everybody out there! At least you have some major comfort food to help out ! I love farro and acorn squash, so this is calling my name! I can’t wait to give this a try. 😉
It definitely was, I know the news said a bunch of people lost their lives… heart breaking for sure. Comfort food always helps when you are stuck indoors! Thanks so much for the comment, my dear! Cheers!! 🙂
Snow on the weekends is always better than during the week. It’s a great excuse to relax 🙂 You stuffed these babies with all of the good stuff! I love farro and love the additional seasonings. I need to add these to my dinner menu very soon!
So true, Ashley! Especially since my husband would have went to work anyways, despite being dangerous to drive! Thanks so much for the sweet comment, doll! Cheers! 🙂
Bacon is a friend of mine and so is this recipe. I could sit down and eat three of these stuffed squashes all my myself. I’m not at all surprised that you had an epiphany for your first NC snow. Things slow down in the winter and it’s wonderful right after it snows because no one is out and about and you can just relax. We never got that in Florida 🙂 Very happy y’all had some real snow up there too!
I KNOW bacon is your true bestie, Karrie! 😉 I definitely love the winters here, not too harsh and I am LOVING actually seeing the seasons! Thanks for the comment love, doll! Cheers! xo
That snow day sounds so serene and peaceful. I would have stared at the snow while drinking all the coffee! 🙂
I’ve only had farro a couple times, but I really like it, and I love your presentation inside the acorn squash. Nice and fancy! This looks fabulous!
That’s pretty much what we did, Amanda! Thanks so much for the comment love, my dear! Cheers! 🙂
Those quiet snow days are only quiet if there are no kids around. But I miss that stillness! Everything is still closed here, even (gasp) Starbucks.
Acorn squash is my #1 fave veggie of all time. I’ll eat it with anything, especially farro. Woohoo!
Well that is very true, Mir! But our fur child WAS running around, howling like a crazy wolf… I think she loves the snow more than I do! 😉 Our Starbucks was definitely closed, and the gas station just recently decided to stay open in snow storms… though I’m not sure they got any customers! Thanks so much for the farro and squash love, my dear! Cheers!!
Im always looking for new ways to incorporate farro into my diet, and this stuffed acorn squash looks delicious.
Thanks so much, Nicole! Cheers, my dear! 🙂
It might sound crazy but I always imagined that I would like to be snowed in at least once in my life. I am still waiting for it, but the chances are not so high here. 🙂 I love the look of the squash but have never had any Acorn squash before. I might try this with Hokkaido or butternut squash, they are the only ones I can easily get around here.
Lol, being snowed in is definitely relaxing! I’ll keep my fingers crossed it happens for you! Butternut squash is my all time favorite, and the farro would be DELICIOUS stuffed in there! Cheers, my dear! 🙂
I love stuffed vegetables! This squash looks so good! I never tried farro for some reason, now putting it on my list of foods to try 🙂 Bacon and green onions always go so well together, and I can just imagine them with baked squash – mmmmm!
Stuffed vegetables definitely rock the house, Melanie! You should totally try farro, it is delicious!! Thanks so much for the comment love, my dear! Cheers! 🙂
So glad you guys are okay and were able to watch the storm from the comforts of home. I love farro! And the idea of combining bacon and scallions to then be cradled in acorn squash sounds right up my alley! Delicious combination! Stay warm, dearest! Cheers! XO
Yesss to farro! So good, right?! Thanks so much for the sweet comment, Annie! Cheers to you, my dear! XO
Glad you made it through the blizzard without too much drama. Nothing like a cozy weekend at home – enjoy those quiet moments when you can, Cheyanne. I’ve been trying different farro recipes lately so this is a great one for me to tackle next – thanks!!
I have definitely been enjoying the peace and quiet… but it’s always quiet around the SuBourbon Country Cottage. 😉 Thanks so much for the kind comment, Geraldine! Cheers to a beautiful week!
Glad you guys are doing ok after the storm! I can’t believe we missed it this time 🙂 This stuffed squash looks awesome! Love the use of farro! Love bacon! Pinning!
Thank you so much for the sweet comment and the pin, Mira! Yay to bacon! Cheers, doll!
We have lots of snow up here in DE, but not as much as originally predicted, thankfully. A foot is plenty for me! I enjoyed being snowed in all weekend, but am feeling a bit stir-crazy now. I can’t wait to get out! I love winter squashes so much, so keep squashing/stuffing away!
A foot would be plenty for me too! I will totally keep stuffing and squashing away, my dear! Cheers, Keri!! 🙂
Girl, I totally have an acorn squash sitting on my counter. I thought of putting the squash in risotto, but not risotto (or farro) in the squash! I’m so glad your first real snow experience in the N to the C SoBourbon Country Cottage was a good one! And if not an epiphany during a state of emergency, then when? We made sure to have all of our food and booze supplies on Thursday so we wouldn’t have to venture out and we would be well stocked for the games yesterday. Woot! Super Bowl 50 here we come! Cheers! XO
Squash in the risotto or farro is a delicious idea as well, Rachelle! Loved the storm, and it looks like you and the dogs enjoyed it too! We picked up supplies on Thursday, but not enough! Next time we will be more prepared! WOOT WOOT to the super bowl for sure! Looking forward to cheering for my new home state! Cheers, peanut! XO
For once, I was completely spared from the storm. I think the weather Gods were feeling bad for us for the torture we had to endure last year, so they are giving us a break! Being all cozy inside for the weekend sounds nice. Especially when there is plenty of delicious food (and cocktails!) to be enjoyed! XO!
Hahaha! Well I’m glad the storm missed you guys, Liz! Food and cocktails are a necessity in a storm for sure! Cheers, my dear! XO
My weekend was great, but not enought time. Do you feel like that sometimes? I also think because we´re bloggers we don´t really get complete down time.. I love using bacon with vegetables and this recipe is just up my alley!!! 🙂
I feel like that every weekend, Johlene! Never long enough, never enough time! 🙂 Bacon and veggies are a match made in heaven for sure! Thanks for the comment, my dear! Cheers! 🙂
I am glad that you were safe in the storm. I think sometimes not being able to go anywhere for the weekend is a good thing. We are getting the tail end of the storm in the UK this week, but it will just heavy rain, not snow.
I love that farro is getting more love in blogging world. I love the stuff!
I agree, not leaving the house is sometimes a GREAT thing! Hopefully the storm died down by the time it hit you guys! Cheers to farro love! 🙂
I’m glad you stayed safe in the storm, Cheyanne! We usually get a good amount of snow every winter in Chicago, so for once, the storm just missed us. But I know what you mean about being snowed in, except that nothing shuts down here haha! This squash looks incredible! I’m embarrassed to admit that I’ve never tried farro before (though it’s on my list!), so I’m loving that you used it in this squash. Sounds perfect! Pinned, of course! Stay safe and warm!
I’m glad the storm missed you guys, because I’m thinking the windy city doesn’t need any more cold weather! 😉 You totally should try farro, I think you will like it, Gayle! Thanks so much for the comment and the pin, friend! Cheers!!
I absolutely ADORE farro, and am always looking for another reason/way to make it, so again we are soul sisters in the kitchen! Meantime, we got about 18 inches up here in N to the J, and had a snowed in dreamy weekend – I love those snow days where you really have to stay in and do nothing! Stay warm my friend!
Yay to being kitchen #SoulSisters! Great minds and bellies, my friend! 18” of snow?! WAY more than we got! But I’ll take ANY kind of snow day! Cheers, my dear and you stay warm too! <3
I love farro Cheyanne and can tell I’m going to love these stuffed acorn squash. The bacon, parmesan and scallions give these great flavor I’m sure. Now, I’ll just need to have Tom help me cut the squash. I bought some around the holidays and almost chopped a finger off trying to cut through them! UGH! Glad you made it through the storm! I head back home today from Florida to over 20 inches of snow! Have a great week!
Oh no, Don’t cut your finger off, Mary Ann!! Tom to the rescue! 😉 Hope you made it home safe and some of the snow has melted! Cheers, friend! <3
I adore farro and I love me a stuffed squash so you’ve made me very happy today! And even better, so glad to hear you enjoyed the snow storm and are loving the NC life!! We may not know how to handle a little snow, but we do make up for it in other ways 😉 Can’t wait to try the risotto method for my farro (I usually cop out with the quick cook kind and as much as I love this grain, it deserves for me to do it justice) and can’t wait to get my squash stuffing on again. Cheers! XO
So glad I could make you happy, Kathryn! The risotto method is amazing for farro! It turns out super creamy and delicious! Thanks for the comment, doll! Cheers! XO