Farro Stuffing with Butternut Squash, Red Onion, and Almonds.mp4

December 24, 2018
Farro Stuffing with Butternut Squash, Red Onion, and Almonds Ingredients • 4 cups unsalted chicken stock (such as Swanson) • 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 Directions Step 1 Bring stock and farro to a boil in a large saucepan; cover, reduce heat, and simmer 25 minutes or until farro is al dente. Drain in a colander over a bowl, reserving cooking liquid. Step 2 Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add squash, onion, carrot, and celery; sauté 5 minutes. Stir in 1/4 cup reserved cooking liquid. Reduce heat to low; cover and cook 7 minutes or until vegetables are tender. Stir squash mixture into farro mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper. Spoon into an 11 x 7-inch glass or ceramic baking dish. Cover and keep warm until ready to serve. Stir in additional reserved cooking liquid as needed just before serving.
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