What’s great about this dish is that it’s comfort food, while still working in a whole grain and a hefty portion of vegetables. The farro and butternut squash braise together in chicken stock and sage, then get a generous pour of heavy cream and some salty Parmesan. Top off with sausage and more cheese, naturally, for something that would be right at home in a warm house on a snowy day. The farro and butternut squash mixture would also make a great side dish for a wintery dinner party. You could even make it vegetarian by using vegetable stock.
3 tablespoons olive oil, divided
1 small butternut squash (about 2 lb.), peeled and cut into ¾-in. cubes (about 4 cups)
2 cups farro
1 teaspoon chopped fresh sage, plus more for garnish
4 cups unsalted chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound sweet Italian sausage, casings removed
⅓ cup heavy cream
½ cup (about 2 oz.) grated Parmesan, divided
How to Make It
Preheat oven to 300ºF.
Heat 2 tablespoons oil in a Dutch oven or wide, heavy pot with lid over medium-high. Add squash and cook, stirring occasionally, until golden brown, about 5 min-utes. Transfer to a bowl; set aside.
Add remaining 1 tablespoon oil and farro to pot and cook, stirring occasionally, until farro is toasted, about 5 minutes. Add sage and cook 30 seconds more.
Return squash to pot; add stock, salt, and pepper. Bring to a simmer, cover, and transfer to oven. Bake until farro is tender and liquid is mostly absorbed, about 40 minutes.
Meanwhile, cook sausage in a large nonstick skillet over medium-high, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Remove from heat; set aside.
Remove farro from oven and stir in cream and half the cheese. Serve topped with sausage and remaining cheese; garnish with sage.
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