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Side dishes are the best part of Thanksgiving and this Roasted Acorn Squash Stuffed with Farro and Bacon is my new favorite one!
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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!
Every year, I am trying to cook traditional food, like turkey, squash, creamy soups and stuffing, bringing new ideas and new ingredients. Like Farro.
Have you ever tried farro?
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!
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 🙂
- 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.