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
- 1/2 teaspoon pepper
- 1/4 cup Spanish cooked chorizo minced or 1 link
- 1 medium onion diced
- 1 cup cooked farro
- 15 ounce can fire roasted diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 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 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.
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.
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