Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash (halved and seeded)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon pepper
  • 1/4 cup Spanish cooked chorizo (minced or 1 link)
  • 1 medium onion (diced)
  • 1 cup cooked farro
  • 15 ounce can fire roasted diced tomatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne (optional)
  • 1 cup green peas (frozen)
  • 1 cup shredded Manchego cheese (or Pecorino Romano)
  • minced scallions (optional garnish)

Instruction

  • Pre-heat oven to 350 degrees and place all four acorn squash halves on a 9 x 13 baking pan or glass baking dish.
  • Rub the insides of the squash with olive oil and half of the salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper.) Flip squash cut side down then roast in the oven until fork tender, 20-25 minutes.
  • While squash is roasting, heat chorizo in a large skillet over medium high heat and stir frequently. Continue cooking 2-3 minutes or until oils start to release.
  • Remove chorizo from pan using a slotted spoon and let drain on a plate covered with paper towel.
  • Add diced onion to the warm pan and sprinkle in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until onion becomes translucent about 5-7 minutes.
  • Stir in 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 pan from heat.
  • Scoop farro and chorizo mixture into all four halves of the squash. Feel free to fill the squash up high!
  • Sprinkle each half evenly with shredded Manchego cheese.
  • Bake until cheese is brown and bubbly, 15-20 minutes.
  • Serve with minced scallions.