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The winter squash season is in full force. Are you a fanatic? Butternut, spaghetti, acorn, delicacy and more … I love you all and asking me to choose a favorite would be like asking you to choose my favorite son.
One reason I adore hard gourd 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 signs of decay.
At this time of year, I always like to have one or two on hand so I can make a quick pot of soup, make 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 why we add it to our diet:
- Fight against cancer: Winter squash is packed with antioxidants and contains many anti-inflammatory properties that 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.
- Promote weight loss: Low in calories and full of fiber, winter squash will fill you up without filling you up. Try swapping spaghetti squash for pasta, replace pumpkin oil in baked goods, or add winter squash puree to macaroni and cheese.
For a double hit, I decided to add another super food to the mix and created a Spanish-inspired acorn squash stuffed with chorizo and farro. Farro, one of my favorite old grains, adds a chewy, nutty texture that plays perfectly with the sweet and tender acorn squash. Smoked chorizo, fire-roasted tomatoes and earthy Manchego cheese unite it all.
What is your favorite winter squash recipe? I am always open to more ideas!
Your fork is waiting.
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Acorn Squash Stuffed with Farro and Chorizo
Transport your taste buds to Spain with this acorn-filled squash filled to the brim with chewy farro, smoked chorizo, and Manchego cheese with nuts.
Preparation time: 10 minutes Cook time 50 minutes Total time 1 hour
Servings4 Calories 328kcal
- 2 acorn squash (halved and seeded)
- 1 tablespoon of olive oil
- 1 teaspoon of salt (divided)
- 1/2 teaspoon of pepper
- 1/4 cup Spanish cooked chorizo (chopped or 1 link)
- 1 medium onion (diced)
- 1 cup cooked farro
- 15 ounces can shoot diced roasted tomatoes
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne (optional)
- 1 cup green peas (frozen)
- 1 cup grated Manchego cheese (or Roman pecorino)
- chopped chives (optional garnish)
- Preheat oven to 350 degrees and place the four pumpkin halves in a 9 x 13 baking sheet or glass baking dish.
- Rub the inside of the pumpkin with olive oil and half of the salt and pepper (1/2 teaspoon of salt and 1/4 teaspoon of pepper). Flip the pumpkin, cut side down, and roast in the oven until soft, 20-25 minutes.
- While the squash is roasting, heat the chorizo in a large skillet over medium-high heat and stir frequently. Continue cooking 2-3 minutes or until the oils begin to release.
- Remove the chorizo from the pan with a slotted spoon and drain on a plate covered with a paper towel.
- Add the chopped onion to the warm skillet and sprinkle the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the onion becomes translucent about 5-7 minutes.
- Add 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 the pan from the heat.
- Scoop the farro and chorizo mixture into the four halves of the squash. Feel free to fill the pumpkin up high!
- Sprinkle each half evenly with grated Manchego cheese.
- Bake until cheese is golden and bubbly, 15-20 minutes.
- Serve with chopped chives.
Calories: 328kcal | Carbohydrates: 47.5g | Protein: 16.9g | Fat: 10.8g | Saturated Fat: 5.8g | Polyunsaturated fats: 5 g | Cholesterol: 42mg | Sodium: 557 mg | Fiber: 7.7g | Sugar: 5.9g
Check out my Pinterest board for healthier and easier dinner recipes!
acorn pumpkin chorizo with jar stuffed