Herbed Farro and Butternut Squash Bake
An easy and nourishing oven-baked dish that can be a meatless entrée or a side dish.
Prep Time: 20 min Baking Time: 1 hr 15 min
WHAT YOU NEED:
1½ cups whole grain or semi-pearled farro, rinsed (see Tip below if using whole grain farro)
5 cups cubed butternut squash, peeled and cut into 1-inch cubes (about ½ large butternut)
3 – 3½ cups chicken or vegetable bouillon
1 cup chopped onion (about 1 large)
2-3 Tbsp. chopped fresh sage (or 1½ tsp. dried thyme or 1½ tsp dried oregano)
1 tsp. red pepper flakes
1/2 tsp. salt (optional)
¾ cup grated Parmesan cheese, divided
1 Tbsp. olive oil
½ cup pine nuts or walnuts
MAKING IT:
Preheat oven to 400◦F. Combine farro, squash, 3 cups of the bouillon, onion, herbs and pepper flakes in a 2.5 quart oven proof casserole dish with lid or a Dutch oven. Stir well. Bake covered for 30 minutes.
After 30 minutes, stir in about half the grated cheese and continue baking uncovered for another 40-45 minutes, stirring every 15 minutes (add additional bouillon or water if becoming dry). Remove dish from oven and turn on broiler. Combine remaining cheese, olive oil and nuts in a small bowl. Sprinkle topping over farro and broil 2-3 minutes until lightly brown. Serves 6 (main dish servings).
NUTRITION:
Nutrition Information per serving (about 1 cup): 270 Calories; 6g Total Fat; (2.5g Sat Fat); 10mg Chol; 630mg Sodium; 48g Total Carb; (6g Fiber; 4g Sugars); 11g Protein; 15% DV Calcium; 10% DV Iron
TIPS:
If using whole grain or “whole” farro, pre-soak the farro in 3 cups of cold water for 1 hour; drain well before proceeding (NOTE: this step can be omitted if using pearled or semi-pearled farro).
An easy way to make chicken or vegetable bouillon is to use bouillon cubes dissolved in boiling water; follow package directions for number of cubes to use.
Farro is an ancient strain of wheat also known as emmer. Sometimes it is blended with another variety of wheat like spelt. Italian specialty food stores are great places to find whole grain farro.
For a lower sodium recipe, replace bouillon with vegetable or chicken stock or reduce the number of bouillon cubes.
