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Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Photo: Chris Court; Styling: Carla Gonzalez-Hart

 

Hands-on time 15 mins
Total time 40 mins
Yield

Serves 12 (serving size: 3/4 cup)

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.

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

Nutrition 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

How to Make It

  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.