Sort ingredients
harmonybat
QR Code
Listen
Pdf
Preheat the oven to 400°F.
Cut the squash in half, scoop out and discard the seeds, and rub each half with ½ tablespoon of vegetable oil and season with salt and pepper.
Place the squash cut side down on a baking sheet and roast for 35 minutes.
Bring a medium sized pot of water to a boil, then add the farro and a pinch of salt and cook for 25–30 minutes until the farro is tender but still chewy. Drain and set aside in a large bowl.
Heat a skillet over medium heat and add 2 tablespoons butter and 1 tablespoon vegetable oil.
When the butter is melted, add the onion and season with salt and pepper. Sauté for 5–7 minutes.
Stir in the garlic and red pepper flakes and cook for an additional 2 minutes. Add the sausage and cook, stirring until browned, 6–7 minutes.
Stir the sausage mixture, cranberries, thyme, parsley and mozzarella into the farro. Season with salt and pepper. Fill each half of the squash with the farro mixture.
Preheat the broiler on high. Sprinkle parmesan cheese over the filled squash and broil for 5 minutes.