I saw this recipe in the Washington Post and knew I had to make it. It makes a perfect meatless meal! There will be no left overs!
Ingredients
3 cups (about 1 pound) diced butternut squash (1/2-inch dice)
3 tablespoons olive oil, divided
1/2 teaspoon fine salt, divided
4 cups low-sodium chicken or vegetable broth
1 medium yellow onion (8 ounces), diced
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground black pepper, divided
1 cup pearled (quick-cooking) farro
1/2 cup dry white wine
1 tablespoon unsalted butter (optional)
1/3 cup (about 1 ounce) grated parmesan cheese, divided, optional
2 tablespoons chopped fresh flat-leaf parsley
Instructions
1. Position a rack in the middle of the oven and preheat to 425 degrees.
2. On a large sheet pan, toss the squash with 1 tablespoon of the oil and 1/4 teaspoon of salt and 1/4 teaspoon pepper. Roast for 25 to 30 minutes, or until tender and lightly browned in spots, tossing once at the midway point.
3. While the squash is roasting, in a small pot over medium-high heat, bring the broth to a boil. Reduce the heat to its lowest setting.
4. In a large, heavy saucepan over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the sage, the remaining 1/4 teaspoon of salt and the pepper and cook, stirring, for 1 minute more. Add the farro and cook, stirring frequently, until coated in the oil and toasted, about 3 minutes.
5. Add the wine and increase the heat to high. Cook until the wine is mostly absorbed/evaporated, about 2 minutes. Ladle enough broth into the pot to just cover the farro. Lower the heat so the broth is at a simmer and cook, stirring occasionally, until the liquid is mostly absorbed, about 5 minutes.
6. Continue to add more broth, a ladle or two at a time, ensuring the liquid is gently simmering and letting it get absorbed by the farro after each addition, until the farro is tender but still has a nice chew to it and its liquid is saucy, about 35 minutes. (You may not need all of the stock.)
7. Stir in the squash and butter, if using, and cook until the squash is warmed through and the butter is melted, about 1 minute.
8. Optional: Stir in all but 2 tablespoons of the cheese. Add a little more stock or water if needed to maintain a thick, saucy texture. The cheese will give the dish a risotto-like taste but you may choose not to add it, as I did.
8. Garnish with parsley and serve.