![]() ![]() Bake for 10 minutes, or until the cheese is melted and browned. Sprinkle each with a rounded tablespoon of Parmesan.Ĩ. Stir in the farro with a pinch of pepper the sausage may be fairly salty, so you may not need salt.ħ. Add the kale and cook 2 to 3 minutes, or until it wilts. Crumble the sausage into the pan, and cook, stirring often to break up the meat with the side of a cooking spoon, for 8 minutes, or until the sausage is lightly browned. Cook, stirring often, for 5 minutes or until the vegetables start to soften.Ħ. Add the shallots, celery, sage, and rosemary. In a large skillet over medium-high heat, heat the 1 tablespoon olive oil. Cut across them into thin ribbons, slicing through the stems stop when you get to the thick part of the stems.ĥ. Bake the squash for 30 to 35 minutes, or until they are tender when pierced with the tip of a paring knife. Place them cut sides down on the baking sheet.ģ. Brush the cut sides with olive oil and sprinkle with salt and pepper. With a sharp-edged spoon, scoop out and discard the seeds. Line a rimmed baking sheet with parchment paper.Ģ. Tablespoons chopped fresh parsley (for garnish)ġ. Return squash to the oven and bake for an additional ten minutes. Scoop about 3/4 of stuffing to each baked acorn squash. Add back the cooked bacon pieces, and bread crumbs. Sweet Italian sausages (1 pound), meat removed from casings or 1 pound loose sweet Italian sausage 1 acorn squash 1/2 - 1 cup sausage 1 cup onions, celery, apples combined 1/2 cup cooked quinoa or wild rice, almonds, pecans 1/2 - 1 cup bread crumbs. Place the spinach in the pan and cook for about 45 seconds or until spinach is wilted. Medium acorn squash (about 1 1/2 pounds each) The acorn squash is roasted with butter and brown sugar (or coconut palm sugar, if Paleo), then filled with the savory blend of fennel, mushrooms, onion, and. Cook for 20 minutes, or until the farro is slightly chewy but not hard in the center. Add the farro and lower the heat to a simmer. In a small saucepan over high heat, bring the water and salt to a boil.Ģ. It's a filling fall supper for the nights when there's a chill in the air.ġ. Mixed with sausage, farro gives this dish an earthy flavor. If you're using semi-pearled or whole farro, it will take longer follow package directions. Add sausage cook, breaking into small pieces, until lightly browned, 5 to 6 minutes. Pearled farro, which has the outer bran removed, is the type found on most grocery shelves because it cooks in a relatively short amount of time. Cook onion, stirring, until softened, about 3 minutes. The skin is tender and edible when well cooked, so you can eat it, if you like (that's a matter of taste). Just bake the squash cut in half until the flesh is soft, then fill the halves with sweet Italian sausage, farro, kale, sage, rosemary, and Parmesan, and bake again briefly. The squash has a hard, thin skin that's next to impossible to peel. Start the winter squash season with mild, buttery acorn filled with farro and sausage.
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