Farro Stuffing with Butternut Squash

by Lemony 1 on November 18, 2014

2012-10-16-Roasted_Butternut_Squash_with_Farro_Chickpeas7

Ingredients

4 cups unsalted chicken stock (such as Swanson)
2 cups uncooked farro
2 tablespoons olive oil
2 cups diced peeled butternut squash
1 cup chopped red onion
1 cup thinly sliced carrot
3/4 cup thinly sliced celery
3/4 cup almonds, toasted and coarsely chopped
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Bring stock and farro to a boil in a large saucepan; cover, reduce heat, and simmer 25 minutes or until farro is al dente. Drain in a colander over a bowl, reserving cooking liquid.

2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add squash, onion, carrot, and celery; sauté 5 minutes. Stir in 1/4 cup reserved cooking liquid. Reduce heat to low; cover and cook 7 minutes or until vegetables are tender. Stir squash mixture into farro mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper. Spoon into an 11 x 7-inch glass or ceramic baking dish. Cover and keep warm until ready to serve. Stir in additional reserved cooking liquid as needed just before serving.


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