Stuffed Acorn Squash with Farro and Mushrooms
and smoky chipotle yogurt sauce
- Yogurt, plain or Greek - 3/4 cup
- Chipotle pepper (opt - canned, found usually in adobo sauce) - 1/2
- Lemons - 1/2, zest and juice of
- Garlic - 1 clove, peeled
- Paprika, smoked - 1/2 tsp
- Mustard, Dijon - 1/2 tsp
- Sugar, brown - 1/2 tsp
- Farro, semi-pearled (enough for 2 nights) - 1 1/2 cups
- Onions, small - 1, chopped
- Squash, acorn, large - 2, halved, seeds and fibers removed
- Vegetarian sausage (sub tempeh, tofu or white beans) - 4 links, chopped
- Mushrooms, white or brown button - 4 oz, chopped
- Parsley, fresh - 1 Tbsp, chopped
- Butter - 4 Tbsp
- Oil, cooking - 1 Tbsp
- Vinegar, apple cider - 1 tsp
- Farro - If prepping right before cooking, jump to Make Steps #1 - #2 to get acorn squash halves roasting before returning to remaining prep steps. This makes enough farro for 2 nights. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Onions / Squash (video is for butternut squash, but halve and scoop out seeds as shown) - Prep as directed. (Can be done up to 5 days ahead)
- Yogurt sauce - Combine yogurt, chipotle pepper, lemon zest and juice, garlic, paprika, mustard and sugar. Blend with an immersion or standing blender until smooth. Season with some salt and pepper. (Can be done up to 3 days ahead)
- Sausage / Mushrooms - Prep as directed. (Can be done up to 2 days ahead)
- Parsley - Chop.
- Heat oven to 450F / 232C.
- Put acorn squash halves, cut-side down on a greased sheet pan. Roast until easily pierced with a fork, ~25 minutes.
- While squash roasts, heat a skillet over medium heat. Add oil and when it begins to shimmer, add mushrooms. Saute mushrooms until golden brown and tender, 3 to 4 minutes. Add onions and sausage with a pinch of salt and saute until onions are soft and sausage begins to brown, ~2 minutes more. Stir in vinegar, parsley and half the farro (remember to save the other half for Wednesday). Season with salt and pepper.
- Turn squash halves cut-side up and place 1 Tbsp butter in the center of each. Season lightly with salt and pepper. Press filling into acorn squash halves and continue baking until the squash is very tender and the flavors have had a chance to blend, ~10 minutes more.
- Serve acorn squash halves in bowls with yogurt sauce as topping. Enjoy!
made the chicken just for the salad and it was delicious.1 Helpful
The chicken was good but my veg never crisped up. Flavors were good, felt healthy, easy clean up0 Helpful
Recipe was ok but nothing was all that great. Would not repeat0 Helpful
I made some changes to this meal, including using orange juice instead of apple cider, broccoli instead of Brussels sprouts, and sweet potato instead of salad, but I really liked it. I made the paleo version.0 Helpful
It was OK doubt if I would make it again0 Helpful
Made this with apple juice instead of cider because there was no cider available at the store. Roasted the veggies with some spices instead of the marinade since I forgot to halve it. Seared the chicken before transferring to the oven. Leftover pasta salad instead of farro since it was Friday and I was feeling lazy. A decent meal, but nothing super fancy or special. Perfect for Friday after a long day at work in the middle of a pandemic.0 Helpful
I used tempeh instead of the veggie sausage which was fine, but maybe I should have used the sausage. I was surprised at the lack of color in the stuffing mixture. It was a bit of work for not as much payoff, although the spicy yogurt sauce was a nice touch.0 Helpful