Prep 30 mins
Cook 20 mins
This is a yummy side featuring whole grains and squash! It has a risotto-like quality, and would also be good with parmesan added. I used Trader Joe's 10-minute farro because that is the easiest to find and most reasonably priced where I live, but you could sub other types of farro, too. Just adjust the simmer time accordingly.
- 1⁄4 butternut squash, sliced into quarters or 6 -8 ounces butternut squash
- 2 whole garlic cloves
- 1⁄4 cup finely minced shallot
- 1 tablespoon olive oil, divided
- 1 cup quick cooking cracked farro (such as Trader Joe's 10 Minute Farro)
- 2 cups chicken broth or 2 cups vegetable broth
- 1 pinch kosher salt
- 1⁄2 teaspoon kosher salt
- 3 leaves fresh sage (optional)
- 1⁄2 cup heavy cream
- 1 teaspoon white truffle oil (optional)
- Preheat conventional or toaster oven to 375 f.
- Put 1/2 tbsp of olive oil on a cookie sheet or roasting pan, add butternut squash and turn pieces to coat.
- Roast for 15 minutes and then add whole garlic cloves to the pan. Turn squash pieces before returning to the oven.
- Roast another 10 minutes or until squash is tender and browning on the edges.
- Over medium high heat, add remaining olive oil to a medium saucepan.
- When the oil is hot, add shallot and cook about 1 minute.
- Add broth and farro to pan and turn heat to high.
- Slice the roasted squash and lightly mash.
- Use a mortar and pestle with a pinch of salt, or just the back of a knife, to mash the roasted garlic.
- When broth and farro reaches boiling, add squash and garlic (and sage if using). Cover and simmer for 10-15 minutes or until liquid is absorbed.
- Take the pan off heat for 5 minutes.
- Add salt and mash the squash and garlic thoroughly into the farro. Return to medium-low heat.
- When the mixture is warmed through, add cream and stir until thickened.
- Remove from heat, add truffle oil if using, stir and serve!