Kale and Farro Stuffed Delicata Squash

Farro, kale and sausage come together perfectly in this hearty stuffed delicata squash, topped with Canadian Le Gré des Champs cheese.

It’s time to get back on that comfort food train, and I can’t think of a better way to kick off fall than with stuffed delicata squash with gooey, melted, Canadian cheese.

Fall is by far my favourite season for cooking. We can finally entertain the idea of turning on the oven and spending a Sunday with a sauce bubbling away on the stove.

Le Gré des Champs is this month’s featured cheese and its the namesake cheese of Quebecs Au Gré des Champs. With a floral, hazelnut-like flavour, I knew this cheese would pair perfectly with my favourite grain, farro. Farro has a nutty flavour and chewy texture that works perfectly with the sweetness of delicata squash.

This recipe comes together in a few steps and it may appear to be a little bit more involved, but I promise, it’s worth it. Start by roasting the squash in the oven and cooking farro (farro is cooked the same way you cook pasta), while those two things are happening, you work on the filling.

Sauté some onion and garlic, add mushrooms and hot Italian sausage and then right at the end throw in some bitter kale and stir in the cooked farro. This mixture gets stuffed into the delicata squash and topped with a generous sprinkling of cheese-you can even add more cheese, I think it’s the best part.

With many cold months ahead of us and tons of squash to eat, it’s important to have different techniques and methods for preparing these dishes and playing around with different cheeses is the perfect way to elevate any favourite fall dish.

Disclosure: This post was sponsored by Dairy Farmers of Canada - as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating recipes like this recipe for stuffed delicata squash.