Farro Stuffing with Butternut Squash, Red Onion, and Almonds

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Farro Stuffing with Butternut Squash, Red Onion, and AlmondsRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


Earthy flavors and starchy comfort come from whole-grain farro, not bread, in this nontraditional stuffing. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

Serves 12 (serving size: 3/4 cup)


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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


Hands-on: 15 Minutes
Total: 40 Minutes

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.

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.

Created date

September 2014

Nutritional Information

Calories 216
Fat 7.5 g
Satfat 0.7 g
Monofat 4.4 g
Polyfat 1.4 g
Protein 9 g
Carbohydrate 31 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 259 mg
Calcium 71 mg