Roasted Acorn Squash

By Kate-4

Ingredients

• 1 acorn squash
• 1 T butter
• 2-4 TB EVOO
• 2 garlic cloves, minced
• 2 cups spinach, uncooked
• 2 oz, crumbled Mediterranean Herbs & Garlic Montchevre Goat Cheese

Preparation

Step 1

Preheat oven to 400 degrees.
Cut Acorn Squash in half and scoop out all of the seeds with a spoon.
Use 1 TB EVOO per squash to rub inside and outside.
Place ½ TB butter in bottom of each squash.
Sprinkle with Salt and Pepper.
Please 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 TB EVOO 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 ¾ of the cheese into the mixture until melted (reserve ¼ 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!