Butternut Squash Farro Bake
9
Points®
Total time: 1 hr 55 min • Prep: 25 min • Cook: 1 hr 30 min • Serves: 12 • Difficulty: Easy
Packed with wholesome ingredients, this casserole makes a fantastic one-dish meal. Slide it out of the oven, all bubbling and hot, and you've got a comforting, crowd-pleasing dinner.
Ingredients
Cooking spray
4 spray(s)
Uncooked farro
3 cup(s)
Table salt
1 pinch(es)
Olive oil
1 Tbsp
Raw butternut squash
1.5 pound(s)
Shallot
2 cup(s), chopped
Red bell pepper
2 cup(s)
Jarred minced garlic
2 Tbsp
Fresh sage
5 Tbsp
Cayenne pepper
0.5 tsp
Spinach
10 oz
Reduced sodium chicken broth
0.5 cup(s)
Lemon zest
1 Tbsp
Fresh lemon juice
0.25 cup(s)
Kosher salt
1 tsp
Black pepper
0.5 tsp
Gruyère cheese
3 oz
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
1 cup(s)
Grated Pecorino Romano cheese
0.5 cup(s)
Instructions
1
Preheat oven to 375°F. Coat a 13- X 9-inch baking dish with cooking spray.
2
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.
3
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.
4
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.
5
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.
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