Roasted Acorn Squash Stuffed with Fennel Sausage, Farro, Goat Cheese & Spinach

INGREDIENTS

acorn squash

1 tbsp

butter

1/2 cup

Farro

TB EVOO (We use Chile Olive Oil)

large shallot, chopped finely

garlic cloves, minced

1/2

fennel bulb, chopped

1 cup

Fennel Sausage - Cooked

2 cups

spinach, uncooked

oz, crumbled Mediterranean Herbs & Garlic Montchevre Goat Cheese