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Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Here's how you make Farro Stuffing with Butternut Squash, Red Onion, and Almonds
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  • Servings: 12
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 4 cups unsalted chicken stock
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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