It’s that time of year for winter squash. One of the best winter squashes is the delicata squash. It’s sweet and the skin is so delicate you can eat it whole! We like to slice and roast it as a side, but we recently tried stuffing it with sausage and farro. It was a fantastic combination of salty and sweet.
If you’d like, you could make the farro ahead of time or switch it out for another grain like rice or bulgur wheat. We found beautiful delicata squash from Tierra Vegetables during the CUESA SOMA farmer’s market, and basque sausage from Olivier’s Butchery made with piment d’espelette. The flavor was fantastic!
What’s your favorite way to cook squash? Let us know in the comments below.
- Preheat the oven to 350F. Coat the squash with olive oil, salt, and pepper. Place the squash cut side down on a baking sheet and roast for 30 minutes or until it’s tender.
- In a skillet, sautée the shallot in one count olive oil. Slit the uncooked sausage casing up the side. Pull out the meat and sautée in a skillet. Once fully cooked, set aside.
- Rinse farro with cold water. Add the farro, a pinch of salt, and liquid to a saucepan and bring to a boil. Cover and simmer for 30 minutes or until the liquid is absorbed and the farro is tender. If needed, you can add more liquid and continue to cooking until tender.
- Combine the farro and sausage. Turn the squash so the cavity is pointing up. Fill with farro and sausage, top with pads of butter, and roast for a remaining 15 minutes or until golden brown. Top with freshly grated Parmesan cheese.