Creamy Butternut Squash Farro With Roasted Garlic

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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