- 2 spray(s) cooking spray
- 3 cup(s) uncooked farro
- 1 pinch table salt, or to taste (for cooking farro)
- 1 Tbsp olive oil
- 1 1/2 pound(s) uncooked butternut squash, peeled, and cut into 1/2-inch dice
- 2 cup(s) uncooked shallot(s), thinly sliced
- 2 cup(s) sweet red pepper(s), diced
- 2 Tbsp minced garlic, or to taste
- 5 Tbsp fresh sage, chopped, divided
- 1/2 tsp cayenne pepper
- 10 oz fresh spinach, baby leaves
- 1/2 cup(s) reduced-sodium chicken broth, warmed
- 1 Tbsp lemon zest, grated
- 1/4 cup(s) fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 3 oz Gruyère cheese, shredded (about 1 cup)
- 1 cup(s) chopped walnuts, toasted
- 1/2 cup(s) grated Pecorino Romano cheese
Preheat oven to 375°F. Coat a 13- X 9-inch baking dish with cooking spray.
Cook farro in salted water according to package directions; drain any liquid not absorbed (you should have about 6 to 6 1/2 cups; pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Place farro in a large bowl; fluff with a fork.
In a large deep skillet, heat oil over medium heat. Add squash, shallots, red pepper and garlic; cook, stirring frequently, until shallots and pepper are softened, about 5 minutes. Add 3 tablespoons sage and cayenne; cook, stirring frequently, about 3 minutes.
Add spinach; cook, stirring frequently, until spinach is wilted, about 2 minutes. Add squash mixture to farro; toss to combine. Stir in broth, lemon zest, lemon juice, salt and pepper; stir in Gruyere and spoon mixture into prepared pan.
In a small bowl, combine walnuts, Pecorino and remaining 2 tablespoons sage; sprinkle evenly over farro mixture. Cover with foil and bake for 15 minutes; uncover and cook until casserole is heated through and top is lightly browned, about 5 minutes more. Yields about 1 heaping packed cup per serving.
- The farro can be made a day ahead. Just cool, cover and refrigerate. Bring it to room temperature and fluff with a fork when ready to use.