Farro Stuffing With Butternut Squash, Red Onion, And Almonds Recipe

Name: Farro Stuffing With Butternut Squash, Red Onion, And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

1507

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups unsalted chicken stock (such as Swanson), 2 cups uncooked farro, 2 tablespoons olive oil, 2 cups diced peeled butternut squash, and more.

Yes, Farro Stuffing With Butternut Squash, Red Onion, And Almonds falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro Stuffing With Butternut Squash, Red Onion, And Almonds

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