Transport your taste buds to Spain with this cheesy stuffed acorn squash filled to the brim with chewy farro, smoky chorizo and nutty manchego cheese.
Winter squash season is in full force. Are you a fan? Butternut, spaghetti, acorn, delicata and more… I love them all and asking me to pick a favorite would be like asking me to pick my favorite son.
One reason I adore hard squash is because it has a much longer shelf life than its summer cousins. In fact, most varieties can sit on your counter for weeks without showing any sign of decay. This time of year, I always like to have one or two on hand so that I can whip up a quick pot of soup, toss a hearty salad or roast a batch to go with dinner.
The health benefits of winter squash are endless but here are a few reasons we add it to our diet:
Fights Cancer: Winter squash is full of antioxidants and contains many anti-inflammatory properties which have been shown to help prevent cancer including prostate and colon cancer.
Nutrient Dense: Just one cup of winter squash provides an excellent source of nutrients including Vitamins A, C, B6, copper and potassium.
Promotes Weight Loss: Low in calorie and full of fiber, winter squash is going to fill you up without filling you out. Try swapping out spaghetti squash for pasta, replacing oil with pumpkin in baked goods or adding pureed winter squash to mac and cheese.
For a one-two punch, I decided to add another super food to the mix and created a Spanish inspired Stuffed Acorn Squash with Chorizo and Farro. Farro, one of my favorite ancient grains, adds a chewy, nutty texture that plays perfectly with the sweet and tender acorn squash. Smoky chorizo, fire roasted tomatoes and earthy Manchego cheese ties it all together.
What is your favorite winter squash recipe? I’m always open for more ideas!
Your fork is waiting.
- 2 acorn squash - halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon salt - divided
- ½ teaspoon pepper
- ¼ cup Spanish cooked chorizo - minced (or 1 link)
- 1 medium onion - diced
- 1 cup cooked Bob's Red Mill farro
- 15 ounce can fire roasted diced tomatoes
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne - optional
- 1 cup green peas - frozen
- 1 cup shredded Manchego cheese (or Pecorino Romano)
- minced scallions - optional garnish
- Pre-heat oven to 350 degrees and place all four acorn squash halves on a 9 x 13 baking pan or glass baking dish.
- Rub the insides of the squash with olive oil and half of the salt and pepper (1/2 teaspoon salt and ¼ teaspoon pepper.) Flip squash cut side down then roast in the oven until fork tender, 20-25 minutes.
- While squash is roasting, heat chorizo in a large skillet over medium high heat and stir frequently. Continue cooking 2-3 minutes or until oils start to release.
- Remove chorizo from pan using a slotted spoon and let drain on a plate covered with paper towel.
- Add diced onion to the warm pan and sprinkle in remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until onion becomes translucent about 5-7 minutes.
- Stir in cooked farro, diced tomatoes, smoked paprika and cayenne. Cook until heated through, 4-5 minutes.
- Add green peas and cook until bright green - 1-2 minutes. Remove pan from heat.
- Scoop farro and chorizo mixture into all four halves of the squash. Feel free to fill the squash up high!
- Sprinkle each half evenly with shredded Manchego cheese.
- Bake until cheese is brown and bubbly, 15-20 minutes.
- Serve with minced scallions.
Disclosure: I am in a long term paid partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.
Check out these other delicious Thanksgiving side dish ideas from a few of my favorite bloggers:
Virtually Homemade: Prosciutto Wrapped Asparagus with Goat Cheese
Feed Me Phoebe: Healthy Stuffed Mushrooms with Creamed Kale
The Heritage Cook: Maple Whipped Sweet Potatoes with Candied Pecans (Gluten-Free)
Jeanette’s Healthy Living: 100 Healthy Holiday Side Dish Recipes
Devour: Winning Thanksgiving Side Dishes
The Mom 100: Lentils and Carrots with Dried Apricots
Big Girls, Small Kitchen: Maitake, Leek & Bacon Dressing
Weelicious: Vegan Whipped Coconut Sweet Potatoes
The Cultural Dish: Pumpkin Risotto
Napa Farmhouse 1885: Sweet Potato Biscuits
Red or Green: Cheese Ball with Everything Spice
Daisy at Home: Roasted Cranberry Pear Sauce
Swing Eats: Roasted Sweet Potatoes with Thyme and Rosemary
Elephants and the Coconut Trees: Baby Lima Beans Salad with Bell Pepper and Pomegranate
Dishing With Divya: Ash Gourd Raita
Domesticate Me: 12 Easy and Impressive Thanksgiving Sides
The Wimpy Vegetarian: Scalloped Sweet Potatoes and Apples | #FallFest
Dishin & Dishes: Stuffin Muffins
FN Dish: Colorful Thanksgiving Vegetable Sides — Fall Fest