Farro Stuffing with Butternut Squash, Red Onion, and Almonds

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"A stuffing not based on bread, instead uses farro. You can prep this two days ahead of time and store in the refrigerator (for holidays). Just be sure to let your dish come to room temperature before putting in the oven and bake at 350° for 25 minutes. If made when serving, there is no bake time."

Original is 12 servings


  • Serving Size: 1 (223.2 g)
  • Calories 468.8
  • Total Fat - 38.6 g
  • Saturated Fat - 20.6 g
  • Cholesterol - 87.1 mg
  • Sodium - 38344.6 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 4 g
  • Sugars - 1.9 g
  • Protein - 8.3 g
  • Calcium - 126.2 mg
  • Iron - 3.7 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring the stock and farro to a boil in a large saucepan; cover, reduce heat, and simmer for 25 minutes or until the farro is al dente. Drain in a colander over a bowl, reserving the cooking liquid.

Step 2

Heat a large nonstick skillet over medium heat. Add the oil, and swirl to coat the skillet. Add the squash, onion, carrot and celery; saute 5 minutes.

Step 3

Stir in 1/4 cup of the reserved cooking liquid. Reduce heat to low; cover and cook 7 minutes or until the vegetables are tender.

Step 4

Stir the squash mixture into the farro mixture.

Step 5

Stir in the almonds, parsley, thyme, sage, salt, and pepper.

Step 6

Spoon into an 11 x 7 inch baking dish. Cover and keep warm until ready to serve.

Step 7

Stir in additional reserved cooking liquid as needed just before serving.


No special items needed.

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