Farro Stuffing with Butternut Squash, Red Onion, and Almonds
Created by breezermom on June 2, 2022
- Servings: 12
- Prep Time: 20m
- Cook Time: 40m
- Recipe #38847
Ingredients
- 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
How to Make
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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.
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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.
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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.
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Step 4: Stir the squash mixture into the farro mixture.
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Step 5: Stir in the almonds, parsley, thyme, sage, salt, and pepper.
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Step 6: Spoon into an 11 x 7 inch baking dish. Cover and keep warm until ready to serve.
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Step 7: Stir in additional reserved cooking liquid as needed just before serving.
Nutritional Facts
- 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