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Roasted Acorn Squash stuffed with Fennel Sausage, Farro, Goat Cheese & Spinach
- 1 acorn squash
- 1 T butter
- 1/2 cup Farro
- 2-4 T extra virgin olive oil
- I large shallot, chopped finely
- 2 garlic cloves, minced
- 1/2 fennel bulb, chopped
- 1 cup fennel sausage, cooked
- 2 cup spinach - uncooked
- 2 oz crumbled Mediterranean Herb & Garlic Montchevre goat cheese
DirectionsPreheat oven to 400 degrees. Cut Acorn Squash in half and scoop out all of the seeds with a spoon. Use 1 tablespoon extra virgin olive oil per squash to rub inside and outside. Place half tablespoon butter in bottom of each squash. Sprinkle with Salt and Pepper. Place squash in oven and roast for approximately 30 minutes. Make sure squash is tender and easily pierced with a fork or stick back in the oven for a few minutes.While Squash is roasting: Set sausage to cook in a separate pan. Cook Farro per directions on box/bag. Add 2 tablespoons extra virgin olive oil to pan and saute garlic, shallots, and fennel for approx 7-8 minutes. Add sausage to pan and cook for a few more minutes. Add farro to pan and mix in for a few minutes. Sprinkle three-fourths of the cheese into the mixture until melted (reserve one fourth of crumbles to sprinkle on top) Add spinach and wilt into mixture. Taste and season with salt and pepper. When Acorn Squash come out of oven – let them rest for 3-4 minutes and then spoon mixture into the squash. Sprinkle the rest of the goat cheese on top and serve!
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