farro and winter vegetables

farro and winter vegetables

Lilly & Audrey Andrews

Lilly and Audrey Andrews, known to their fans as
"The Twin Chefs" are authors of the book, “We Heart Cooking.”

farro and winter vegetables

This is our go-to dish for a cold winter night. It’s the ultimate comfort food—warm
and really hearty but with no frying, breading or butter.
Hands-On Time: 8 minutes Total Time: 48 minutes Serves 5 (serving size: about 1 cup)

DIRECTIONS

Preheat oven to 450 degrees. Using a knife, remove
peel from butternut squash. Discard seeds and cut
pulp into ½-inch dice. Place in a 9 x 13-inch baking
dish. Chop onion and add to squash in dish. Drizzle with
2 teaspoons olive oil and sprinkle with ¼ teaspoon salt.
Stir to coat evenly. Bake for 20 minutes or until squash is
tender. While squash mixture is baking, cook farro: Combine
farro with 3 cups water in a saucepan over high heat. Bring to a
boil. Reduce heat to medium-low and simmer 15 minutes or just until tender. Drain.
Coarsely chop chard leaves. Rinse and spin dry in salad spinner or pat dry with
paper towels. When squash is tender, carefully layer chopped chard over squash.
Spread cooked farro evenly over chard. Return baking dish to oven and cook
for 5 minutes or until chard is wilted. Remove dish from
oven and stir casserole gently until combined.
Sprinkle with ¼ teaspoon salt and 1/8 teaspoon
pepper. Drizzle remaining 1 teaspoon olive oil
over top. Stir gently to mix, then serve.

Ingredients

½ butternut squash
½ red onion
3 teaspoons olive oil, divided
½ teaspoon kosher salt, divided
1 cup uncooked farro
3 cups water
1 bunch green chard (about 6 ounces)
1/8 teaspoon black pepper