Looking for a hearty and flavorful dish to impress your guests? Look no further than this Farro Jambalaya Stuffed Acorn Squash recipe by Dennis Sydnor. Bursting with Cajun-inspired flavors and wholesome ingredients, this dish is sure to become a favorite at your table. Let’s dive into how to make it!
Farro Jambalaya Stuffed Acorn Squash
Recipe by Dennis Sydnor
Ingredients
For the squash:
- 4 acorn squash
- 2 tablespoons olive oil
For the farro:
- 2½ quarts water
- 1 teaspoon salt
- 1¼ cups farro, rinsed
For the jambalaya:
- 2 tablespoons olive oil
- 12 ounces andouille sausage, cut on a bias
- 1 small yellow onion, diced
- ½ cup celery, diced
- 1 red bell pepper, stemmed and deseeded, diced
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 4 cloves garlic, minced
- 1 15- ounce can diced tomatoes
- 1 teaspoon dried thyme
- 4 teaspoons Old Bay Seasoning, or
- Cajun seasoning
- 1 pound 16/20 shrimp, rinsed, peeled, and deveined
- 3 dashes Tabasco sauce, plus more to taste
- Parsley, freshly chopped, for garnish (optional)
Instructions
- Preheat oven to 400 degrees F. Place rack in center of oven. Rinse and pat dry all produce. Cut top stem and bottom tip off squash, leaving a level, flat surface. Cut in half, then scoop out seeds and strings, carving a cavity for filling. Brush squash with olive oil on all sides, place in baking dish, and bake for 35 minutes, until squash is softened. Remove from oven and set aside.
- While squash bakes, bring water and salt to a boil in a medium saucepan. Add farro and cook for 27 minutes. Drain and spread on baking sheet to cool.
- Add olive oil to extra large skillet over medium high heat. Wait 30 seconds, then add sausage and cook for 5 to 7 minutes to develop some color. Add onion, celery, and bell pepper with a pinch of salt and pepper. Sauté for 6 minutes then add garlic, tomatoes, thyme, and seasoning.
- Stir to combine. Bring to a simmer, add lid, reduce to a low heat, let simmer for 10 minutes. Remove from heat, add Tabasco, shrimp, cooked farro, and salt and pepper, to taste. Stir to combine. Dividing mixture evenly, fill cooked squash cavities, mounding additional mixture, and arranging shrimp on top. Tent baking sheet with foil and bake for another 15 to 20 minutes, until shrimp is cooked to 145 degrees F. Remove from oven. Garnish with parsley, and spice it up with more Tabasco, if desired
