Parrano Stuffed Acorn Squash
Serves 2
Unlike your typical acorn stuffed squash, this recipe is loaded with all the “feel good” flavors you crave in the Fall. Once roasted, the sweet and nutty flavors from the acorn squash are only enhanced when stuffed with the sweet apple sausage and earthy farro grain mixture. With Parrano cheese holding it all together- you’re sure to savor every bite!
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  1. 1 acorn squash
  2. 3 Tbsp olive oil
  3. 1 Tbsp unsalted butter
  4. 3 garlic cloves, minced
  5. 1 large shallot, minced
  6. ½ fennel bulb, chopped
  7. 1 cup apple chicken sausage, cooked and chopped
  8. ½ Farro, cooked
  9. 2 cups spinach
  10. ¾ cup Parrano® cheese, shredded
  11. Salt and pepper, to taste
  1. Preheat oven to 400°F
  2. Cut squash in half and scoop out seeds. Drizzle each half with 1 Tbsp of olive oil. Place 1 Tbsp of butter in each squash and sprinkle with salt and pepper. Roast in oven for 30 minutes or until tender.
  3. In medium saucepan over medium heat – add garlic, shallots and fennel. Cook until shallots and fennel are tender. Add cooked chicken sausage, stir. Add cooked farro, stir. Add ½ cup of cheese, stir until combined. Add spinach, stir until wilted. Add salt and pepper to taste.
  4. Spoon mixture into squash. Top with remaining Parrano® cheese and serve!
Adapted from Entrees
Adapted from Entrees

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