Page 16
December 13, 2017
F OOD
Farro Stuffing with Butternut Squash
Ingredients:
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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
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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
Earthy flavors and starchy comfort come from whole-grain farro, not
bread, in this nontraditional stuffing. You can assemble up to 2 days
ahead. Take out of the fridge, let stand at room temperature 45 min-
utes, then bake at 350° for 25 minutes or until thoroughly heated. 15
minutes prep time, 40 minutes total time.
Directions:
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.