Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe

If you’re looking for a cozy, comforting meal that makes fall feel like a warm hug, this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe is absolutely the one to try. I love how the sweet nuttiness of the roasted acorn squash pairs perfectly with the chewy, hearty farro and the savory, crispy bacon. It’s one of those dishes that not only fills you up but leaves you feeling like you’ve truly treated yourself to something special.

What makes this recipe stand out for me is how versatile and satisfying it is — it’s great for weeknight dinners, but also fancy enough to serve when you have company. Plus, it’s packed with flavor and textures that keep things interesting bite after bite. You’ll find that once you make this stuffed acorn squash, it quickly becomes a favorite fall and winter staple around here.

this …

Ingredients You’ll Need

You’ll notice this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe uses simple, wholesome ingredients that come together beautifully. I always recommend picking fresh squash and quality bacon or sausage to make all the flavors pop.

• Acorn Squash: Look for firm squash with no soft spots — smaller ones tend to be sweeter and cook faster.
• Unsalted Chicken Stock & Water: Using warmed stock keeps the farro cooking evenly without cooling down the pan.
• Olive Oil: A good quality extra virgin oil adds richness to the dish.
• Bacon or Sausage: I switch between smoky bacon and Italian sausage depending on my mood or what’s on sale.
• Scallions: Separate the whites and greens — they have different cooking times and flavors.
• Farro: This grain adds chewy texture; toast it first for extra nuttiness.
• Garlic: Just a clove adds a nice gentle punch without overpowering the dish.
• Dry White Wine (Chardonnay): Adds acidity and depth — you can skip if you prefer, but it really elevates the stuffing.
• Lemon Juice: Brightens the whole mix, balancing the richness.
• Parmesan Cheese: Use fresh, finely grated parmesan for the best flavor.
• Kosher Salt & Pepper: Essential for seasoning at multiple stages of cooking to layer flavors.

Variations

This Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe is wonderfully adaptable. I love to tweak it occasionally depending on what I have in the fridge or dietary preferences in the family.

• Vegetarian Version: I swapped out bacon for mushrooms sautéed with smoked paprika once, and it was surprisingly satisfying and smoky.
• Different Proteins: Using turkey or chicken sausage gives a lighter touch while keeping that savory flavor.
• Seasonal Veggies: Adding in chopped kale or roasted butternut squash to the stuffing adds color and nutrition.
• Cheese Alternatives: For a twist, try crumbled goat cheese or sharp cheddar instead of parmesan — each brings a unique kick.

How to Make Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe

Step 1: Roast the Acorn Squash

First, preheat your oven to 375°F and arrange the racks on the lower middle position. Slice the acorn squash in half from stem to root and carefully scoop out the seeds — don’t toss those yet; you can roast them separately for a snack if you want! Place the squash cut side down in a large baking dish and add hot water about ¼ inch deep to the pan. Cover it loosely with foil to trap the steam and roast for about 30-40 minutes until the squash is just fork-tender. I like to check by poking it with a fork around 30 minutes so it doesn’t get mushy. After roasting, carefully drain the water, flip the halves cut side up, and set them aside while you prepare the filling.

Step 2: Cook the Bacon or Sausage

Heat a large saucepan over medium heat and add the bacon or sausage pieces. Stir often, breaking up the sausage as needed, until browned and cooked through — this usually takes around 6-9 minutes. When done, use a slotted spoon to transfer the meat to a paper towel-lined plate to drain. Don’t wipe out the pan just yet; you’re going to toast the farro in the flavorful fat.

Step 3: Toast the Farro

Leave about a tablespoon of the rendered fat in the pan and pour off the rest. Add the farro to the pan and toss it around to coat it in the fat. Cook it for about 4-5 minutes, stirring frequently, until it’s lightly toasted and smells nutty. This step really amps up the flavor and texture of your stuffing.

Step 4: Sauté Scallions and Deglaze

Add a tablespoon of olive oil to the pot, then toss in the scallion whites with a pinch of salt and pepper. Cook for about 2 minutes until softened, then stir in the minced garlic for 30 seconds until fragrant. Pour in the white wine, turn up the heat slightly, and cook until almost all the liquid evaporates — about 2 to 4 minutes. This builds great depth and acidity in your stuffing.

Step 5: Cook the Farro with Stock

Reduce the heat to medium-medium high. Add the toasted farro back to the pot and pour in one cup of the warm chicken stock/water mixture. Stir and let almost all the liquid absorb, which takes about 4 minutes. Repeat this process, adding the stock one cup at a time and stirring often, until the farro is tender but still has a slight bite—this usually takes around 45 minutes. Be patient here; slow absorption is key for perfect chewy farro.

Step 6: Combine Meat, Lemon Juice, Scallions, and Parmesan

Once the farro is cooked, stir in the cooked bacon or sausage, fresh lemon juice, half of the sliced green parts of the scallions, and ½ cup of grated parmesan. Taste your stuffing carefully and season with salt and pepper to suit your preferences. I always find adding lemon at the end really makes the flavors pop.

Step 7: Stuff and Bake the Squash

Rub the inside of the roasted squash halves with a little olive oil and season lightly with salt and pepper. Then pile the farro mixture generously into each squash half, mounding it on top so no filling is wasted. Cover the baking dish loosely with foil again and bake for 15 minutes. Then remove the foil and bake for an additional 5 minutes so the tops get lightly golden and bubbly.

Step 8: Serve and Enjoy!

Sprinkle extra parmesan over the top and finish with the remaining scallion greens or fresh herbs of your choice. This is the perfect warm, inviting dish to serve right from the oven. My family goes crazy for this one every time.

How to Serve Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe

Garnishes

I love topping the finished squash with a sprinkle of extra parmesan for that crispy, salty crust and a handful of thinly sliced scallion greens or fresh parsley. Sometimes I even add a few toasted pumpkin seeds for crunch. These small touches make the dish feel even more special on the plate.

Side Dishes

This recipe is pretty hearty, so I usually go light with sides like a crisp green salad with a tangy vinaigrette or roasted Brussels sprouts. A simple soup starter or crusty bread also pairs wonderfully if you want a more filling meal.

Creative Ways to Present

For holidays or dinner parties, I’ve hollowed out smaller acorn squash halves and filled them just before serving on a large wooden board, decorating with fresh herbs and edible flowers for an autumnal centerpiece. It’s always a conversation starter—and tastes even better!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed squash in airtight containers in the fridge for up to 3 days. If I want to save the squash shells too, I keep them separate so they don’t get too soggy. Reheating is easy and just as delicious if done right.

Freezing

I’ve frozen the stuffing by itself with good results—just cool it completely, pack into freezer-safe containers, and freeze for up to 2 months. When you’re ready, thaw in the fridge overnight before reheating. I don’t usually freeze the whole stuffed squash as the texture of the squash can change.

Reheating

To reheat leftovers, you can warm the stuffing gently on the stove with a splash of stock or water to keep it moist. For the whole stuffed squash, wrap in foil and bake at 350°F for 15-20 minutes until heated through. Avoid microwaving if you want to keep the texture intact.

FAQs

Final Thoughts

Honestly, this Stuffed Acorn Squash with Farro, Bacon, and Parmesan Recipe is one of those recipes I keep coming back to when I want comfort food that feels a little fancy but is totally manageable on a busy weeknight. The way the flavors come together just hits the spot every time. If you try it, I bet you’ll fall in love with it as much as my family and I have — and it might just become your favorite fall dinner too!

Print