Vegan Sausage and Farro Stuffed Acorn Squash
Stuffed Acorn Squash with Vegan Sausage and Farro! A festive fall dinner that's perfect for Thanksgiving, Christmas, and the Holidays.
Equipment
Ingredients
- 2/3 cup uncooked farro
- 4 cups vegetable broth
- 2 acorn squash, sliced vertically, seeds removed
- 2 tablespoons olive oil, divided
- 4 vegan Italian sausages, sliced* (I used Beyond's Hot Italian)
- 1/2 cup finely chopped white or yellow onion
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 bunch kale, stems removed and finely chopped*
- 3/4 cup vegetable broth
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup parmesan cheese, regular or dairy-free
Instructions
- Heat the vegetable broth over medium-high heat and add the farro. Cook according to package directions until tender. Drain, if needed, and set aside.
- Preheat oven to 400 degrees F. Halve the squash and remove the seeds, then place upside down in a large baking dish and add water, coming up about halfway to the squash. Bake for 30-45 minutes or until just tender but not mushy. The time will depend on how large your squash is.
- While the squash is cooking, heat one tablespoon of olive oil in a large skillet and add the sausage, cooking until just golden brown, breaking up with a spoon until crumbled. Remove and set aside.
- Heat the other tablespoon of olive oil in the same skillet and add the onion along with a good pinch of salt. Cook until the onion is just softened, and then add the thyme, sage, and kale. Cook until the kale is just softened, then add the broth. Cook for a few more minutes until well combined. Add in the cooked farro and the sausage. Taste, adding salt/pepper as desired.
- Mix the bread crumbs, olive oil, and garlic cloves, microwave for 30 seconds, then stir. Place it back in the microwave again for 30 seconds until it is just golden and fragrant. Alternatively, you can do this in a small skillet until golden brown. Stir in the parmesan cheese.
- Assemble! Gently remove the squash from a baking dish and drain the water. Add the squash back to the dish, then drizzle with olive oil and sprinkle with salt and fresh black pepper. Spoon the sausage and kale mixture into the acorn squash. Spoon on the parmesan cheese and panko bread crumb mixture over the sausage and kale mixture. Return back to the oven and bake another 5 minutes to warm through and create a nice golden-brown crust on top. Serve immediately.
Notes
*I prefer Beyond's Hot Italian sausage, but you can use any sausage you'd like.
*I like Tuscan or Lactino kale over curly kale, but either will work
*I like Tuscan or Lactino kale over curly kale, but either will work
Nutrition
Serving: 1servingCalories: 588kcalCarbohydrates: 71gProtein: 27gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 4mgSodium: 1905mgPotassium: 1016mgFiber: 13gSugar: 5gVitamin A: 1719IUVitamin C: 28mgCalcium: 198mgIron: 22mg