Roasted Acorn Squash Stuffed with Farro and Bacon

Roasted Acorn Squash Stuffed with Farro and Bacon

Roasted Acorn Squash stuffed with nutty flavored Farro and Bacon.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Adore Foods


  • 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


  1. Preheat oven to 400F/ 200C
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine contents of skillet with farro. Stir in pancetta and season to taste with salt and pepper.
  7. 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.