BUTTERNUT SQUASH AND FARRO RECIPES
BUTTERNUT SQUASH FARRO BAKE | RECIPES | WW USA
Packed with wholesome ingredients, this casserole makes a fantastic one-dish meal. Slide it out of the oven, all bubbling and hot, and you've got a comforting, crowd-pleasing dinner.
Provided by WEIGHTWATCHERS.COM
Total Time 115 minutes
Prep Time 25 minutes
Cook Time 90 minutes
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Coat a 13- X 9-inch baking dish with cooking spray.
- Cook farro in salted water according to package directions; drain any liquid not absorbed (you should have about 6 to 6 1/2 cups; pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Place farro in a large bowl; fluff with a fork.
- In a large deep skillet, heat oil over medium heat. Add squash, shallots, red pepper and garlic; cook, stirring frequently, until shallots and pepper are softened, about 5 minutes. Add 3 tablespoons sage and cayenne; cook, stirring frequently, about 3 minutes.
- Add spinach; cook, stirring frequently, until spinach is wilted, about 2 minutes. Add squash mixture to farro; toss to combine. Stir in broth, lemon zest, lemon juice, salt and pepper; stir in Gruyere and spoon mixture into prepared pan.
- In a small bowl, combine walnuts, Pecorino and remaining 2 tablespoons sage; sprinkle evenly over farro mixture. Cover with foil and bake for 15 minutes; uncover and cook until casserole is heated through and top is lightly browned, about 5 minutes more. Yields about 1 heaping packed cup per serving.
Nutrition Facts : Calories 76 kcal
FARRO RISOTTO WITH BUTTERNUT SQUASH RECIPE - FOOD.COM
Farro's a wheat and when coooked it is chewy. It's butternut time! Ready to be picked from the garden as is the saffron so the two in this dish is fresh as can be! You can keep this vegetarian add some tofu or add fresh caught shrimp or fish like cod the last 5 minutes.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
- Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
- Mix well, garnish with fresh sage and serve.
Nutrition Facts : Calories 209.5, FatContent 13, SaturatedFatContent 8, CholesterolContent 37.3, SodiumContent 387, CarbohydrateContent 8.4, FiberContent 1.1, SugarContent 2.1, ProteinContent 10.4
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FARRO RISOTTO WITH BUTTERNUT SQUASH RECIPE - FOOD.COM
Farro's a wheat and when coooked it is chewy.
It's butternut time! Ready to be picked from the garden as is the saffron so the two in this dish is fresh as can be!
You can keep this vegetarian add some tofu or add fresh caught shrimp or fish like cod the last 5 minutes.
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Reviews 5.0
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Reviews 5.0
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