Creamy Butternut Squash Farro With Roasted Garlic

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Preheat conventional or toaster oven to 375 f.
2. Put 1/2 tbsp of olive oil on a cookie sheet or roasting pan, add butternut squash and turn pieces to coat.
3. Roast for 15 minutes and then add whole garlic cloves to the pan. Turn squash pieces before returning to the oven.
4. Roast another 10 minutes or until squash is tender and browning on the edges.
5. Over medium high heat, add remaining olive oil to a medium saucepan.
6. When the oil is hot, add shallot and cook about 1 minute.
7. Add broth and farro to pan and turn heat to high.
8. Slice the roasted squash and lightly mash.
9. Use a mortar and pestle with a pinch of salt, or just the back of a knife, to mash the roasted garlic.
10. 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.
11. Take the pan off heat for 5 minutes.
12. Add salt and mash the squash and garlic thoroughly into the farro. Return to medium-low heat.
13. When the mixture is warmed through, add cream and stir until thickened.
14. Remove from heat, add truffle oil if using, stir and serve!