Ingredients:

  • 3 medium acorn squash (approx. 1.5 lbs / 680g each)
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb ground Italian sausage
  • 2 cups cooked farro
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 tbsp unsalted butter
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 tbsp fresh thyme leaves
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the ends off the acorn squash, halve them lengthwise, and scoop out the seeds.
  2. Brush the cut sides of the squash generously with olive oil and season with salt and pepper.
  3. Place squash halves cut-side down on a parchment-lined baking sheet and roast for 20–25 minutes until edges are mahogany-colored and tender.
  4. While squash roasts, heat a large skillet over medium-high heat. Brown the ground Italian sausage until crumbly.
  5. Add butter to the pan, then stir in diced onion and celery. Sauté for 5–7 minutes until translucent.
  6. Stir in minced garlic and fresh thyme; cook for 1 minute until fragrant.
  7. Remove squash from oven and flip over. Gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (roughly 1 cup total) and add to the skillet.
  8. Fold in the cooked farro, dried cranberries, and chopped pecans.
  9. Drizzle with balsamic vinegar and stir in the fresh parsley.
  10. Divide the farro mixture evenly among the roasted squash halves, pressing down slightly.
  11. Return the stuffed halves to the oven at 350°F (175°C) for 15–20 minutes until the stuffing is heated through and edges are golden-brown.