Apple Cider Farro Stuffed Acorn Squash

With fall in full swing and Thanksgiving right around the corner, there has never been a better time to try out this apple cider farro stuffed acorn squash.

Picture this. Warm, sticky sweet apple cider-infused farro, mixed with sauteed kale and sweet Italian chicken sausage, all stuffed inside a roasted buttery acorn squash. Does that sound like heaven?

It at least sounds like fall! And maybe even a Thanksgiving-worthy side dish?

this recipe

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So, let’s jump right into it!

Step 1: Prepare the Acorn Squash

First, preheat the oven to 400F.

Then, you’re going to prepare the acorn squash. Start by cutting off the ends of the squash, evenly. Stand the squash up on the cut end and cut directly down the middle of the squash, splitting it in two. This method will prevent you from having to cut through the tough outer skin while simultaneously balancing your squash on its rounded end.

Use a spoon to scoop out the seeds. Rub 1 to 2 teaspoons of olive oil on the inside of the squash. Season with salt and pepper, as desired.

Place the squash halves face up on a baking sheet. Cook for approximately 20 minutes, or until the squash is soft when pierced with a fork.

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Step 2: Cook the Farro

While the squash is baking, combine the farro, 2 cups apple cider, and 1 cup water in a medium sauce pan. Heat the mixture, uncovered, to a boil, and then reduce heat to a simmer. Cook covered until the liquid is absorbed (about 30 to 35 minutes).

Sample the farro for tenderness. If the farro is still tough or hard, add equal parts cider and water 1/4c at a time. Allow the liquid to be absorbed before testing again. Repeat this process until the farro is tender.

When I made this recipe, I ended up using 2-1/4 cups cider and 1-1/4 cups water per 1 cup farro to reach the desired tenderness. I cooked my farro for approximately 40 minutes. In contrast, the farro package instructions called for 2-1/4 cups water per 1 cup farro and a cook time of 15 minutes.

Step 3: Cook the Sausage and Filling

When your farro is close to being done, spray a medium skillet with non-stick spray and cook the sausage. Remove the sausage from the pan with a slotted spoon and place in a medium mixing bowl.

Add 1/2 teaspoon olive oil to the same skillet. Cook the onion, garlic, and celery for 2 to 3 minutes, or until the celery is slightly tender. Add the vegetables to the bowl with the sausage.

Drain the skillet and wipe it down with a paper towel. Then heat 1 teaspoon avocado oil and toss in kale. Sometimes, I prefer to coat the kale with the avocado oil in a bowl and “massage” the kale before adding to a dry frying pan. Either method works.

For reference, “massaging” kale is simply kneading the kale with your fingers for a few minutes until the leaves begin to soften. This method is usually used if you’re going to eat the kale raw, as it helps release the sugars stored in the leaves to balance out the bitterness. Plus softening the kale makes it easier to eat.

If you prefer crispier kale, let the kale sit for a minute or two on the pan surface without mixing to let it crisp. Then stir it and let it sit again for a minute. Repeat until the leaves are crispy.

Make sure to pat dry your kale after washing it. Residual water will prevent the kale from crisping properly and will also splatter in the hot pan. Ouch!

Once the kale is cooked, toss it in with the sausage-veggie mixture. Add in the cooked farro and mix to combine.

Step 4: Stuff the Squash and Bake

Prior to stuffing, I prefer to “carve” the squash, so to speak. Essentially, use your fork to scrape the squash away from the skin (outer layer). Try not to break the skin (you’ll want to still use it as a makeshift “bowl” when you’re done). Once you pull the squash away from the skin, gently break it up into smaller pieces. Then stuff the squash and farro filling back into the skin and serve.

We really hope you enjoy this recipe. Let us know what you thought about the recipe in the comments below!

And be sure to check out these other squash recipes:

• Sausage Pizza Zucchini Boats
• Butternut Squash Risotto
• Butternut Squash Ravioli with Sage Brown Butter