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.
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.
Have you tried my
Stuffed Acorn Squash with Farro and Chorizo?
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Ingredients
Instructions
- 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 1/4 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 1/2 teaspoon salt and 1/4 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.
Nutrition
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