Add this Roasted Stuffed Acorn Squash recipe to your Thanksgiving dinner menu! Side dishes are the best part of Thanksgiving and this acorn squash recipe is my new favorite one!
Juicy Baked Acorn Squash recipe with Farro and Bacon
OMG! I cannot believe November is already here. Now, seriously where is this time flying?
November is one of my favorite months of the year! Why?
Because I get to celebrate the holiday I love the most….after Christmas, of course :)..Thanksgiving.
Although I am not an American, I absolutely love everything about Thanksgiving. What is not to love?
Family. Cheer. Good food. Side dishes…ok, turkey too. Memories. Old and new. Last but not least, being thankful. For everything good in our lives
So, I am taking you on the road and celebrate in November. Every day we have something to celebrate and I am cooking like a storm a lot of amazing Thanksgiving dishes. For everyone!
What is farro?…and have you ever tried it?
Farro is a healthy whole grain that Italians have been eating for so many years, added in soups or salads. It is pretty similar to rice and a little bit softer than quinoa. I know everyone loves quinoa, but farro is better in my opinion. I just love its texture!
I absolutely love the texture of it! Not only it tastes great…ah!that nutty taste, but it is very healthy too – high in fiber and protein too.
You have to give it a try if you haven’t tried it yet.
Combined with bacon, it creates one of my favorite combinations when it comes to stuffing a winter squash.
This roasted acorn squash stuffed with farro and bacon is so perfect! Perfectly flavor balanced and gorgeous looking 🙂 It will be the perfect side dish for your Thanksgiving table. Because, side dishes are the best 🙂
Roasted Acorn Squash stuffed with nutty flavored Farro and Bacon.
- 4 small acorn squashes about 1 lb (500 g) each
- 4 cups beef stock
- 1&1/2 cup farro washed, rinsed and drained
- 1 tablespoon olive oil
- 2 cups diced bacon
- 1 medium onion finely chopped
- 1 large stalk celery finely chopped
- 2 tablespoons red pepper diced
- 2 garlic cloves minced
- 2 teaspoons finely chopped fresh thyme
- 1 tablespoon sweet smoked paprika
- salt and pepper
- Fresh thyme for garnish
- Preheat oven to 400F/ 200C
- Cut acorn squash in half lengthwise and scoop out seeds and pulp. Place squash halves, cut-sides down, on a large, lightly oiled baking sheet. Cover tightly with foil and bare until tender, about 30 minutes. Remove from oven and set aside.
- Meanwhile, in a medium saucepan, combine beef stock and farro. Bring to a boil over high heat, then reduce heat to medium-low and simmer, uncovered, until tender but still chewy, 30 minutes. Drain off any excess stock and put farro in a medium bowl.
- In a large skillet, heat oil over medium heat, add bacon and cook, stirring often, until crisp and browned, for about 5 minutes. Remove bacon to a paper-towel-lined plate to drain.
- Add to the skillet onion, celery and red pepper. Cook, stirring often for about 5-7 minutes. Add garlic, thyme and paprika and cook, stirring, until fragrant, about 30 seconds.
- Combine contents of skillet with farro. Stir in pancetta and season to taste with salt and pepper.
- Turn acorn squash halves cut-sides up and sprinkle with salt and pepper to taste. Divide farro and bacon mixture among them. Bake at 350F/ 180C stuffed squash for 20-25 minutes. Serve garnished with fresh thyme.