When Acorn Squash is available at the Farmers Market I am always looking for a delicious recipe. This came out delicious and it was an easy recipe. Enjoy!
- Preheat oven to 400° F.
- Trim the ends from each squash and slice in half. Remove seeds and discard. Place acorn squash in a baking dish and brush the flesh with olive oil. Season with salt and pepper, and bake for 35 minutes or until tender.
- Meanwhile, heat a 10-inch nonstick skillet over medium-high heat. Add the ground pork and onion and sauté until pork is completely cooked and onion is tender.
- Transfer to a mixing bowl and fold in Marina’s Cranberry Chutney, sage, and prepared farro.
- Stuff the baked acorn squash with the pork filling. Top each with Parmesan cheese and bake for an additional 5 minutes or until cheese is melted.
- Serving Size: 6